These hazelnut grain-free cookies are not too sweet, so they make a nice snack.
They’re also GAPS, SCD and Paleo-legal grain-free cookies.
If you’d like something sweeter, add in 1/3 cup of raw, local honey to the batter.
Serves: 24
Prep time: 10 minutes
Cook time: 15 minutes
Allergy: Egg, tree nuts
Ingredients
- 2 cups hazelnuts, ground
- 2-1/2 cups almond flour
- 1 teaspoon baking soda
- 2 pasture-raised eggs
- 3/8 cups ghee or coconut oil
- 1/3 cup cold, filtered water
- 2 tablespoons raw, local honey
- 1/4 teaspoon cinnamon (I prefer Ceylon cinnamon)
Directions
Preheat the oven to 350F. Grease a cookie sheet.
Combine hazelnut and almond flours with baking soda, 4 tablespoons of ghee, and water. Mix well.
To make the glaze, melt 2 tablespoons of ghee with honey and cinnamon.
Drop rounded spoonfuls of mixture into a ball, then flatten. Bake for 10-15 minutes, or until the edges are golden brown.
Remove cookies from oven, brush with glaze, return to oven and bake for 2-3 more minutes, or until the glaze has melted into the cookies.
See Also
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