Chocolate Hazelnut Healthy Ginger snap Recipe with Coffee

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1 Egg white

• Condiments

  • 2 2/3 tbsp Molasses

• Baking & Spices

  • 140 g 1 1/2 cups amoretti hazelnut flour *read notes
  • 1 3/4 tsp Baking soda
  • 2 tsp Cinnamon
  • 5 tbsp Coconut flour
  • 1 1/8 cup Coconut sugar
  • 3 oz Dark chocolate
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/4 cup Hazelnuts, toasted

• Drinks

  • 1 tbsp Coffee, ground

Found on foodfaithfitness.com

Description

Directions

• Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper or a silpat.
• In a large bowl, using an electric hand mixer, beat together 1 cup of the coconut sugar (reserving the rest for later,) the coconut oil, molasses and egg white until well combined.
• Add in the hazelnut flour, coconut flour, baking soda, coffee, ginger, cinnamon and salt and stir until well mixed.
• Spread the remaining 2 Tbsp of coconut sugar into a shallow plate. Roll the dough into 1 Tbsp balls, then roll around in the coconut sugar.
• Place the cookie dough ball onto the prepared cookie sheet and gently press out to about 1/2 inch thick. **
• Bake the until the cookies are just lightly brown on the edges, about 17 minutes. Remove from the oven, and let them cool on the pan for 5 minutes. Then transfer them to a cookie sheet to cool completely. Note that your cookies will feel really soft just out of the oven, but they firm up a lot once cooled!
• Once cooled, dunk half of the front-side of each cookie (I dont put any chocolate on the back side of cookie) in the melted chocolate and press the end in the toasted hazelnuts. ***
• Let the chocolate harden and DEVOUR!