Hazelnut Flourless Chocolate Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 cup Dates, pitted

• Refrigerated

  • 4 Egg whites

• Condiments

  • 6 tbsp Maple syrup

• Baking & Spices

  • 1/3 cup Cocoa powder
  • 1/2 tsp Himalayan salt
  • 1 cup Snowcaps or milk chocolate chips
  • 1 tsp Vanilla

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Hazelnuts

• Liquids

  • 2 cups Water, filtered

Found on delightfulmomfood.com

Description

Ingredients

• 1 cup pitted dates
• 1 cup hazelnuts
• 2 cups filtered water
• 4 egg whites
• 3 Tablespoons coconut oil, melted
• 1 teaspoon vanilla
• ⅓ cup cocoa powder
• ½ teaspoon Himalayan salt
• 6 Tablespoons maple syrup
• 1 cup snowcaps or milk chocolate chips

Directions

• Soak the dates and hazelnuts in 2 cups of water for 3-4 hours and set aside until ready.
• Preheat the oven to 350 degrees F. Then line a baking pan with parchment paper or silicone cookie liner.
• Once the dates and nuts are soaked separate them from the water. Add the dates and hazelnuts to a blender then add 1 Tablespoon of the reserved water. Add salt, vanilla and maple syrup and blend. Add the melted coconut oil and blend until smooth. If needed add one more Tablespoon of the reserved water.
• In an electric mixing bowl add the egg whites and whisk on high for about 10 minutes until it is fluffy and frothy. Turn off the mixer and fold in the cocoa powder and date and nut blended mixture. Once blended fold in the chocolate chips or snowcaps.
• Scoop 1 Tablespoon of the mixture onto the prepared baking pan about 1 inch apart. Bake for 28 minutes until slightly browned on the top and edges. Let cool 10 minutes before moving to a cooling rack.