Ingredients
Cookie Dough
- ⅔ cup hazelnut butter (approximately 150g with 1 tablespoon of oil drained from a 170g jar)
- ½ cup granulated sweetener (90g)
- ¼ cup cacao powder (22g)
- 1 large egg
- Pinch of sea salt
- Optional: ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) for electric ovens, or 160°C (320°F) if using a fan-forced oven to ensure even baking.
- Mix Ingredients: Combine all ingredients—hazelnut butter, granulated sweetener, cacao powder, egg, sea salt, and optional vanilla extract—in a bowl. Mix thoroughly using a fork until the dough is well combined.
- Form Cookies: Roll the dough into small balls weighing about 15g each, or use a small cookie scoop for precision. Place the balls evenly spaced on a baking sheet lined with parchment paper.
- Shape Cookies: Flatten the tops of the dough balls using a fork to create a criss-cross pattern. Smooth the edges gently with your fingers to avoid too many cracks during baking.
- Bake: Bake in the preheated oven for approximately 8 minutes or until the edges become firm. Be careful not to overbake, as the cookies will continue to firm up while cooling.
- Cool: Allow the cookies to cool completely on the baking sheet or wire rack. They will be soft right out of the oven but will harden to a crunchy texture once cooled.
Notes
- Each cookie contains approximately 1.1g net carbs, with a total of 15 cookies made at around 15g each.
- For crunchier cookies, bake for the full 8 minutes or until edges firm up.
- To make extra crunchy cookies, flatten the dough more by placing parchment paper on top and using a rolling pin to thin them out before baking.
- If you prefer softer cookies, make them twice the size and thicker before baking.
- Store the cookies in an airtight cookie jar for up to 2 weeks or freeze for up to 3 months to maintain freshness.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
