Choc-hazelnut cookies

Cooking time: 25 minutes (feeds 10)

1/4 cup coconut flour 1 egg

3/4 cup chocolate protein powder
1/2 cup powdered cacao
1/2 – 1 teaspoon aluminium free, gluten free baking powder
1/2 cup xylitol (natural sweetener)
Few good drops of liquid stevia
1 teaspoon vanilla extract
1 teaspoon melted coconut oil
1/2 cup almond butter
1 tablespoon rice malt syrup
2 tablespoons coarsely chopped dark chocolate (80%), optional Small handful toasted hazelnuts
Dash of water – about a tablespoon

Preheat the oven to 347°F (175°C) and line a baking tray or sheet with baking paper. In a small saucepan or skillet on low to medium heat, dry fry the hazelnuts until fragrant and the skin around the hazelnuts begin to soften. Once the hazelnuts are lightly toasted (do not burn) set aside. Gently heat up your coconut oil and almond butter in a microwave or over the stove, let the coconut oil/ almond butter cool slightly before adding all of the ingredients (except the hazelnuts and chocolate) to a high speed blender. Alternatively, you could add the ingredients to a mixing bowl and blend with a hand mixer. Blend the ingredients until a cake-packet like consistency forms, this won’t take long at all. Fold in the hazelnuts and chocolate (optional) into the mixture. Be sure to taste the mixture and make sure you’re happy with the flavour, adding any extra sweetener if needed. I added a teaspoon of water at this point and mixed it through. Using a spoon, place biscuit-like circles on the baking tray. You should get around 10 biscuits out of the mixture. Place the tray in the oven and bake for around 10-15 (non fan-forced). Keep an eye on them, you don’t want them to overcook. The softer, the better. You’ll find with low-carb baking (esp. with protein powder) once the baked goods cool down they will typically firm up slightly.



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