cookies dessert flaxseeds gluten free hazelnuts recipes snacks Jan 21, 2016

This recipe was a bit of a throw together and pray as I needed to make some cookies for a Christmas event but due to a recent food intolerance test I did, I should not be eating almonds and eggs, both of which were in the original recipe! So I made a few adjustments and they came out just as delicious. If you like these one's comment below and I'll share the original recipe for chocolate cookies in a post soon!

Makes 12 cookies


1 ¼ cup hazelnut meal
½ cup brown rice flour
½ cup shredded coconut
½ teaspoon baking powder
1 teaspoon maca powder (optional)
¼ teaspoon salt
1/3 cup coconut sugar
1 egg (or flax egg like I used)
3 tablespoons coconut oil
½ teaspoon vanilla essence


Preheat the oven to 190°C. Stir together dry ingredients. In a separate bowl beat the egg until double in volume (or prepare your flax egg) and then whisk in the coconut oil and vanilla and add to the dry ingredients. Mix until just combined. Chill the mixture in the fridge for 30minutes or overnight. Scoop out tablespoons of the mixture and squeeze into balls and then into cookie shapes and place on a baking tray. They may seem like they will crumble but just have faith! Bake for 8-10 minutes or until slightly browned on the outside. Allow to cool. 



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