Ingredients
- 1 cup + 2 tablespoons coconut sugar divided
- 1/4 cup coconut oil melted
- 2 tablespoons + 2 teaspoons molasses
- 1 egg white
- 1 1/2 cups hazelnut flour 140 grams
- 5 tablespoons coconut flour 30 grams
- 1 3/4 teaspoons baking soda
- 1 tablespoon ground coffee
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
For Dipping:
- 3 ounces dark chocolate melted
- 1/4 cup toasted hazelnuts finely chopped
Instructions
- Preheat your oven to 350°F and line 2 baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, using an electric hand mixer, beat together 1 cup of the coconut sugar (reserving the rest for later), coconut oil, molasses, and egg white until well combined.
- Add the hazelnut flour, coconut flour, baking soda, coffee, ginger, cinnamon, and salt and stir until well mixed.
- Spread the remaining 2 tablespoons of coconut sugar in a shallow plate. Roll the dough by tablespoons into balls, then roll around in the coconut sugar.
- Place the cookie dough balls onto the prepared cookie sheet and gently press to about 1/2-inch thick.
- Bake until the cookies are just lightly brown on the edges, about 17 minutes. Remove from the oven and let them cool on the pan for 5 minutes. Then transfer them to a cookie sheet to cool completely. Note that your cookies will feel really soft just out of the oven, but they firm up a lot once cooled.
- Once cooled, dunk half of the front side of each cookie (I don't put any chocolate on the back side of cookie) in the melted chocolate and press the end in the toasted hazelnuts.
- Let the chocolate harden and DEVOUR!