healthy cookie recipe: dark chocolate hazelnut

Healthy cookie recipe: dark chocolate hazelnut

This healthy cookie recipe makes approximately 18 cookies. Rich and decadent, yet packed full of wholesome goodness including healthy sugar replacers.

1 cup creamy hazelnut butter (may also use almond or peanut butter)

1/3 cup almond flour

1/2 cup SWERVE Ultimate Granular Sugar Replacer

1/3 cup SWERVE Ultimate Brown Sugar Replacer, lightly packed

1 large egg, lightly whisked (or 3 tbsp. water + 1 tbsp. ground flaxseed)

1 ½ cups LILY’s Dark Chocolate Baking Chips

1 tsp. vanilla extract

1/2 tsp. baking soda

1/4 tsp. sea salt

flaky salt for topping

Preheat the oven to 350F. Line two baking sheets with parchment paper. In a bowl, whisk together nut butter, almond flour, granulated Swerve, and brown Swerve until combined. Add in egg, baking soda, vanilla extract, and sea salt and whisk. Fold in chocolate chips with a spoon until combined. Cover the dough with plastic wrap and refrigerate for at least 15 minutes. Scoop dough into 2 tbsp. balls, placing them 2 inches apart on baking sheets. Flatten slightly with the back of a clean glass cup, and sprinkle each a few flakes of sea salt (optional). Bake for 10-12 minutes, rotating pan halfway through. Allow cookies to cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

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