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.
 

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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