Hazelnut Cookies with Peruvian Crunch Chocolate recipe by @raodyrecipes
Serving Size: 10-12 cookies
Ingredients:
1 cup organic gluten-free yuca root Flour (also called Cassava Flour)
1 cup Coconut Crystals
1/4 cup Coconut Nectar
3/4 cup hazelnut butter (or nut butter of choice!)
1 organic egg beaten
1/2 cup unsalted grass-fed butter or ghee softened
1 tsp salt
1/2 tsp baking powder
3/4 tsp baking soda
10-12 squares of Coconut Secret Peruvian Crunch dark chocolate bar
(FYI: this chocolate is sweetened with Coconut Crystals — no cane sugar)
Instructions:
Preheat oven to 375 degrees F.
Mix dry ingredients in a large mixing bowl until fully combined (flour, Coconut Crystals, baking soda, baking powder, salt) .
Mix wet ingredients in a separate bowl (hazelnut butter, softened butter, honey, beaten egg).
Stir dry ingredients into wet ingredients and mix together until fully combined. Form 1 ½ inch balls and lay them on a lined baking sheet.
Place one square of dark chocolate on each ball and press down so it flattens a bit.
Bake in oven for 9-10 minutes.
Remove from oven when finished and let cool until warm.
Best served warm. Enjoy!
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