Hazelnut cookies without flour and eggs

Ingredience:

• 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:

1. Start by making the flax "egg". Mix ground flaxseed with water and let it sit for a few minutes to thicken.
2. In a large bowl, mix the defatted hazelnut flour, coconut sugar, cocoa, and chopped hazelnuts.
3. 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.
4. Shape the cookie dough into balls and place them on a baking sheet lined with parchment paper. Flatten them slightly with your fingers.
5. Bake the cookies in a preheated oven at 180 °C for about 12-15 minutes, until they become golden brown.
6. 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:

1. 200 g fresh dates (remove pits)
2. 2 tablespoons of water (if necessary)

Process:

1. First, remove the pits from fresh dates. You can use pitted dates to save time.
2. Put the dates in a blender or multi-purpose food processor with a sharp blade.
3. 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
4. If necessary, add a little more water if the paste is too thick. Add water gradually to reach the desired paste consistency.
5. 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.