My Nutella Cookies recipe.
- 1 cup coconut oil or butter
- 1 cup Just Like BROWN Sugar
- ½ cup Swerve
- (*mixing sweeteners creates a better flavor and texture)
- 1 egg
- 1½ cup blanched almond flour
- ½ cup coconut flour
- 1 tsp aluminum free baking powder
- 1 tsp Celtic sea salt
- 2 cups raw hazelnuts
- ½ cup unsweetened cocoa powder
- ½ cup Swerve Confectioners (or equivalent)
- ½ tsp vanilla or hazelnut extract
- ⅛ tsp Celtic sea salt
- 3 TBS hazelnut oil (could use other oil like macadamia nut)
- Preheat the oven to 325 degrees F.
- In a medium bowl, cream the butter, natural sweeteners and egg (Note: if using Just Like Brown sugar, I also add 1 tsp stevia glycerite for a better flavor). Cream for a few minutes until very fluffy.
- In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt.
- Slowly add in the dry ingredients to the wet and mix until smooth.
- Roll 2 TBS of dough into a ball in your hands (for uniform shape) onto a cookie sheet, then press down to they are about ¾ of an inch thick. Place cookies about 2 inches apart.
- Bake in preheated oven for 17-20 minutes or until golden around the edges.
- Cool completely on the baking sheet before removing and enjoy!
- I keep mine in the freezer (for portion control!:)
- To Make the Nutella: Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become
aromatic,about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.
- If you use erythritol, grind in a coffee grinder until a smooth powder.
- In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
- Add the cocoa, natural sweetener, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute.
- The finished spread should have the consistency of creamy peanut butter; if it is too dry,
processin a little extra hazelnut oil until the desired consistency is achieved.
- Remove to a container, cover and refrigerate until needed.
- Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.
- Place 1 TBS
nutellain between each cookie to make a sandwich.
Traditional Cookie = 194 calories, 10.5g fat, 1g protein, 25.1g carbs, 0.6g fiber
"Healthified" Cookie = 144 calories, 13.8g fat, 2.4g protein, 3.3g carbs, 1.9g fiber (86% fat, 6% protein, 9% carbs)
NUTRITIONAL COMPARISON (2 TBS per serving):
Traditional Nutella = 200 calories, 23 carbs, 2 fiber
“Healthified” Nutella = 110 calories, 3.4 carbs, 2 fiber
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Testimony of the Day
“Hi Maria, I just want to tell everyone what a difference you’ve made in not only my family’s life, but my patients too. As a doctor, I was always pushing “healthy whole grains” and fruits like bananas for potassium, but after looking at myself in the mirror, I knew something wasn’t right with this idea of calories in and calories out. I was eating a very clean diet of “healthy whole grains,” quinoa and tons of fruit, but I was overweight, had adult acne and was feeling a bit depressed. And I had anxiety when it came to food; counting points was not working for me.
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