Ingredients:
- 100 g of defatted almond or hazelnut flour (you can also make the flour yourself by grinding almonds or hazelnuts in food procesor)
- 20 g of coconut sugar
- 10 g cocoa powder (use raw cocoa)
- 40 g of date paste (you can make it yourself)*
- 5 g ground flax seeds
- 25 ml of water
- 30 g of unsalted hazelnuts
Preparation:
- Start by making the flax "egg". Mix ground flaxseed with water and let it sit for a few minutes to thicken.
- In a large bowl, mix the defatted hazelnut flour, coconut sugar, cocoa, and chopped hazelnuts.
- Add the date paste and the linseed "egg" and mix well to obtain a homogeneous mass. If the mass seems too thick, you can add a little water.
- Shape the cookie dough into balls and place them on a baking sheet lined with parchment paper. Flatten them slightly with your fingers.
- Bake the cookies in a preheated oven at 180 °C for about 12-15 minutes, until they become golden brown.
- Once the cookies are baked, cool them on the baking sheet and then transfer them to a wire rack to cool completely.
Date paste:
Date paste is an excellent and much more nutritious alternative to white sugar.
Ingredients:
- 200 g fresh dates (remove pits)
- 2 tablespoons of water (if necessary)
Preparation:
- First, remove the pits from fresh dates. You can use pitted dates to save time.
- Put the dates in a blender or multi-purpose food processor with a sharp blade.
- Add 2 tablespoons of water and start blending or grind the dates. Make sure that the paste is mixed well and that there are no large pieces of dates
- If necessary, add a little more water if the paste is too thick. Add water gradually to reach the desired paste consistency.
- Once the paste is smooth and even, transfer it to a clean container for storage. Date paste can be stored in the refrigerator for up to 2 weeks. Hazelnut cookies without flour and eggs.