Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 180 °C / 350 °F.
Step 2
In a bowl, whisk together the egg (or flax/chia egg), liquid sweetener, black coffee, and vanilla extract (if using) until smooth.
Step 3
Gradually stir in the dry ingredients: hazelnut flour, cacao powder, baking powder, and a pinch of salt. Mix until a thick, sticky dough forms.
Step 4
Line a baking tray with parchment paper. Use 2–3 tablespoons of dough per cookie and place in small mounds on the tray. Flatten slightly with the back of a spoon (to prevent sticking wet the spoon a little under cold water).
Step 5
Optionally, sprinkle chopped hazelnuts or dark chocolate on top of each cookie.
Step 6
Bake for 10–15 minutes, until set but still soft in the center.
Step 7
Let cool for 5 minutes on the tray before enjoying warm or storing.
Step 8
Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
For
1
M
I
3/4
cup
Hazelnut flour (blend roasted hazelnuts until finely grounded into a flour-like texture)
1
Egg (→ or substitute with a flax/chia egg: mix 2½ tbsp hot water + 1 tbsp flax/chia seeds, soak 5 min until gel-like)
2
tbsp
Cacao powder
1/2
tspn
Baking powder
2 1/2
tbsp
Liquid sweetener, e.g. honey, maple/date syrup
2 1/2
tbsp
Black coffee (23g)
A splash
Vanilla extract (optional)
A pinch of
Salt
+ Add all to shopping list
Made it? Claim it.
Dairy Free,
Gluten Free,
Low carb,
No banana,
Snacks,
Sweets/Dessert,
Vegetarian,
Vegan,
Free Recipe ;)
Cancel
Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 180 °C / 350 °F.
Step 2
In a bowl, whisk together the egg (or flax/chia egg), liquid sweetener, black coffee, and vanilla extract (if using) until smooth.
Step 3
Gradually stir in the dry ingredients: hazelnut flour, cacao powder, baking powder, and a pinch of salt. Mix until a thick, sticky dough forms.
Step 4
Line a baking tray with parchment paper. Use 2–3 tablespoons of dough per cookie and place in small mounds on the tray. Flatten slightly with the back of a spoon (to prevent sticking wet the spoon a little under cold water).
Step 5
Optionally, sprinkle chopped hazelnuts or dark chocolate on top of each cookie.
Step 6
Bake for 10–15 minutes, until set but still soft in the center.
Step 7
Let cool for 5 minutes on the tray before enjoying warm or storing.
Step 8
Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
For
1
M
I
3/4
cup
Hazelnut flour (blend roasted hazelnuts until finely grounded into a flour-like texture)
1
Egg (→ or substitute with a flax/chia egg: mix 2½ tbsp hot water + 1 tbsp flax/chia seeds, soak 5 min until gel-like)
2
tbsp
Cacao powder
1/2
tspn
Baking powder
2 1/2
tbsp
Liquid sweetener, e.g. honey, maple/date syrup
2 1/2
tbsp
Black coffee (23g)
A splash
Vanilla extract (optional)
A pinch of
Salt
+ Add all to shopping list
Made it? Claim it.
Dairy Free,
Gluten Free,
Low carb,
No banana,
Snacks,
Sweets/Dessert,
Vegetarian,
Vegan,
Free Recipe ;)
Cancel
