difficulty moderate
equipment
  • food processor
  • cookie sheet
  • oven
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  1/4 cup 1/4 cup allowed butter or margarine  
  1. preheat the oven to 350 degrees.
  2. in a food processor, whir the butter, oil, and honey until creamy and smooth.
  3. add in the whole toasted hazelnuts and pulse to chop them.
  4. add in the remaining ingredients through the baking soda and process until well mixed. you want to leave some nut pieces, and not puree the whole thing.
  5. add in chocolate chip as desired and pulse a couple of times to mix.
  6. drop by rounded tablespoons onto to a greased cookie sheet.
  7. bake for about 8-10 minutes until just golden around the edges, and no more! grain-free cookies can dry out quickly!
  8. let cool, and then store in an airtight container.
  1/4 cup 1/4 cup coconut oil (or more butter) (softened)  
  6 tbsp 6 tbsp honey or coconut nectar  
  1/2 cup 1/2 cup toasted hazelnuts (papery skins removed)  
  1/2 cup 1/2 cup almond flour  
  6 tbsp 6 tbsp coconut flour  
  3 tbsp 3 tbsp cocoa powder  
  1/2 tsp 1/2 tsp salt  
  1/2 tsp 1/2 tsp baking soda  
  1/4 cup 1/4 cup chocolate chips (to taste)