- 1 1/4 heaping cups raw whole almonds (ground into 1 1/2 cups flour)
- 2 tablespoons cinnamon
- 2 teaspoons baking powder (use gluten-free if necessary)
- 1/4 teaspoon fine pink Himalayan salt
- 1 heaping cup raw whole hazelnuts
- 1/2 cup pure grade a maple syrup
- 1 1/2 teaspoons bourbon vanilla extract
- 1/4 cup vegan mini chocolate chips, plus extra for topping
Add the almonds to a food processor and process for a good couple of minutes, until a flour forms. Scrape the sides a couple of times and stop once it is a fine flour. Don’t process too long or it will turn into a paste. There will be very tiny pieces of almond that give such moisture and chewiness to the cookies. Make sure to measure out 1 1/2 cups of almond flour.
Directions for Hazelnut Butter
Preheat an oven to 300 degrees. Place the hazelnuts on a parchment lined sheet pan, spread out. Bake for 20-25 minutes until golden brown and fragrant. Let them cool about 10 minutes. Place them inside a dish towel and rub the skins off with the help of the towel. Please do not stress about removing them perfectly. Honestly, mine only looked about 50% clean. It won’t matter because you will be processing it in the food processor. Add them to a food processor and pulse for a couple of minutes, scraping the sides as needed. Pulse until it becomes silky smooth and creamy. It will be smoother than almond butter.
Directions for the Cookies
- Preheat an oven to 375 degrees.
- In a large bowl, add the prepared almond flour and the next 3 dry ingredients and whisk well. Add the chocolate chips and stir.
- In a separate small bowl, add the hazelnut butter, syrup and vanilla. Stir until well mixed. Now pour the wet into the dry and stir for a couple of minutes until well incorporated and the almond flour really absorbs the liquid well.
- Drop by tablespoonfuls on a parchment paper lined sheet pan. (parchment paper works better than a Silpat for this) Using a tablespoon will yield 22-24 cookies. Do not spread out the batter. Drop extra chocolate chips on top of each cookie….about 6 or 7. Bake for 9-10 minutes. If you go longer, they will be crispier and chewier. I liked mine soft at just under 10 minutes. If you are baking on parchment paper, let them cool 10 minutes and then transfer to a cooling rack. Store in an airtight container.
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