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Hazelnut Cookies (Gluten Free, Dairy Free, Sugar Free)

Hazelnut Cookies (Gluten Free, Dairy Free, Sugar Free) Recipe
 
Prep time
Cook time
Total time
 
Serves: 24
Ingredients
  • 1 pinch Celtic sea salt
  • 8 Tbsp. organic virgin coconut oil
  • ¾ c. ground almond flour
  • ½ c. organic erythritol
  • 1 packet SweetLeaf Stevia Plus® Sweetener
  • ½ c. whole organic hazelnuts
Instructions
  1. Preheat oven to 350 degrees F.
  2. Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes.
  3. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
  4. Pulse nuts and ¼ cup erythritol in a food processor until nuts are finely ground, then add almond flour and a pinch of salt, pulsing until combined.
  5. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with erythritol and almond flour into 2 (11-inch-long) logs (each about 1 inch wide).
  6. Chill, wrapped in plastic wrap, 1 hour.
  7. Cut logs crosswise into ½-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
  8. Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes.
  9. Cool cookies and store in an airtight container.
Notes
COOKS NOTE: Original recipe yields 24 servings. If your recipe has been scaled to a different number of servings, the instructions in the preparation will not be correct. Please view at 24 servings for accurate preparation instructions.
 

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Nutrient Information Per Batch

1874.28 kcal Calories, 298.76 mg Calcium, 29.98 g Carbohydrate, 0 mg Cholesterol, 194.52 g Total Fat, 16.8 g Fiber, 6.34 mg Iron, 335.15 mg Magnesium 1051.23 mg Potassium, 27.92 g Protein,3.72 mcg Selenium, 78.36 mg Sodium, 6.7 g Sugars, 4.24 mg Zinc, 103.03g Saturated fat, 0.01 trans Fat, 63.26 g Monounsaturated fats, 17.5 g Polyunsaturated fats, 14.34 IU Vitamin A, 0.5 mg Vitamin B6, 0 mcg Vitamin B12, 4.25 mg Vitamin C, 0 IU Vitamin D, 32.27 Vitamin E, 10.15 mcg Vitamin K, 118.28 mcg Folate,0.61 mg Vitamin B1(Thiamin),4.06 mg Vitamin B3(Niacin),0.93 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 62.94 mcg Lutein and Zeaxanthin, 0.06 g ALA, 0 g EPA, 0 gDHA,602.31 mg Phosphorous, 6.09 mg Manganese, 2.03 mcg Alpha carotene, 8.27 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Dairy
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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