Hazelnut Breakfast Cookies
NUTRITION
Makes 5 servings. Per Serving:
165
Calories
Fat
Carbs
Protein
INGREDIENTS
– 1 cup Hazelnuts
– 2 Egg Whites
– 2 tbsp Coconut Oil, Melted
– 2 tbsp Almond Flour
– 1 tsp Cinnamon
– 1 tsp Vanilla Bean
– 1 tbsp Stevia Sweetener
– 1/2 tsp Baking Powder
– 1 tbsp Brewed Coffee, optional
– 2 Egg Whites
– 2 tbsp Coconut Oil, Melted
– 2 tbsp Almond Flour
– 1 tsp Cinnamon
– 1 tsp Vanilla Bean
– 1 tbsp Stevia Sweetener
– 1/2 tsp Baking Powder
– 1 tbsp Brewed Coffee, optional
DIRECTIONS
Preheat the oven to 325.
Add hazelnuts to a food processor and pulse until finely ground.
Add remaining ingredients to the food processor and run until well combined.
Scrape mixture out of the food processor onto a flat surface covered with parchment paper, plastic or dusted with almond flour.
Press mixture out to about 1/4″”. Use cutters to make cookies. Place on sheet pan and bake 10 minutes or until golden.
Allow to cool completely. Enjoy or wrap to store in the freezer.
Add hazelnuts to a food processor and pulse until finely ground.
Add remaining ingredients to the food processor and run until well combined.
Scrape mixture out of the food processor onto a flat surface covered with parchment paper, plastic or dusted with almond flour.
Press mixture out to about 1/4″”. Use cutters to make cookies. Place on sheet pan and bake 10 minutes or until golden.
Allow to cool completely. Enjoy or wrap to store in the freezer.
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