Ingredients
- 225 g hazelnut meal (ground hazelnuts)
- 60 ml maple syrup (4 tablespoons)
- 4 soft dried figs, quartered (60 g)
- 1/4 teaspoon fine sea salt
- 2 1/2 tablespoon raw cacao powder
- 1 medium egg (or vegan alternative, see tips below)
- 50 g chopped hazelnuts
Instructions
- Preheat the oven to 350° F / 175° C and line a baking sheet with parchment paper.
- Using a food processor, combine the hazelnut meal, maple syrup, dried figs, salt, cacao powder and egg. Mix to produce a sticky cookie dough.
- Using a tablespoon, divide the dough into 12 equally sized pieces, rolling each portion of dough between the palms of your hands.
- Then lightly press down each piece of dough to flatten it slightly and then press into the chopped hazelnuts to coat both sides.
- Place on the prepared baking sheet and bake in the middle of the oven for 15-17 minutes, until the hazelnuts are lightly golden on top.
- Remove from the oven, place cookie sheet on cooking rack and let the cookies cool down before transferring to a plate.
- Once fully cooled, store in an airtight container (I store mine in the fridge and find they taste even better the next day). Enjoy!
Nutrition
Notes
- Make these cookies vegan: Replace 1 egg with 1 tablespoon chia seeds+ 3 tablespoons water OR try 1 teaspoon psyllium with 3 tablespoons water. I find both these egg replacements work best.
- If you are preparing smaller cookies, then reduce the baking time slightly.