Ingredients
- 1 cup chocolate hazelnut spread (such as Nutella, however I used Nutiva for less sugar)
- 3/4 cup coconut sugar
- 1 egg
- 1/2 cup almond flour
- 1 tsp vanilla extract
- 1/2 cup chopped hazelnuts
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a large bowl, use a hand mixer to beat together chocolate hazelnut spread, coconut sugar, and egg.
- Once combined, add in almond flour and vanilla.
- Using a spatula, fold in chopped hazelnuts and chocolate chips. I leave a few out so I can put some on the top of the cookies.
- Roll in balls and then flatten onto cookie sheet. These cookies do not spread much.
- Bake for 12-14 minutes. Let cool completely before sprinkling with sea salt and eating.
Category: dessert, gluten-free, dairy-free
Method: oven
Cuisine: American
Diet: Gluten Free
