Quick and easy-to-prepare, these Hazelnut Chocolate Chip Cookies are a satisfying way to enjoy a treat while following a low carbohydrate diet. I’ve personally made them to take along on road trips for my family to provide a protein-rich snack that also cures the siren call of a sweet tooth. When you think of the many bars you can purchase, these cookies are a pretty solid way to enjoy fueling up.
Hazelnut Chocolate Chip Cookies
Contributed by: Amanda Carter
Prep Time: 10 minutes | Cook Time: 15 – 18 minutes | Yield: 20 cookies
- 1 Tbsp Flaxseed Meal (7g)
- 3 Tbsp Water (45mL)
- 1 cup Hazelnut Meal (112g)
- ½ cup Coconut Sugar (64g)
- ½ tsp Baking Soda
- ¼ tsp Salt
- ¾ cup Almond Butter (204g)
- ½ cup Applesauce (112g)
- 1 tsp Vanilla Extract
- ½ cup Dark Chocolate Chips (100g)
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix flaxseed meal and water together in a small bowl and set aside to thicken.
In a medium bowl, whisk together Bob’s Red Mill Hazelnut Meal, coconut sugar, baking soda and salt.
In a large bowl, mix together almond butter, applesauce, vanilla extract and flax/water mixture. Add dry ingredients to wet and mix well then stir in chocolate chips.
Place approximately 1 ½ Tbsp (20g) of dough per cookie on the prepared baking sheet, leaving 1-inch between each cookie. Bake until set, 15 – 18 minutes.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then move to a rack and let cool completely.
Each cookie contains: Calories 130, Calories from Fat 90, Total Fat 10g (15%), Saturated Fat 1.5g (8%), Trans Fat 0g, Cholesterol 0mg (0%), Sodium 85mg (4%), Total Carbohydrate 10g (3%), Dietary Fiber 2g (8%), Sugars 6g, Protein 3g, Vitamin A 0%, Vitamin C 2%, Calcium 4%, Iron 4%.