hazelnut flour and I have to say I am now hooked! If only it wasn’t so expensive. Darn you hazelnuts and your wallet stretching ways. If anyone has a source for bulk hazelnut flour at a reasonable cost I am all ears!
Once again you will be able to tell that these pictures were taken with my old camera. The difference is incredible! I can’t believe I didn’t invest in a better camera sooner. Who knew? (well I am sure many of you could have told me but I was totally oblivious to the wonders that are DSLR cameras). Again, please don’t judge these cookies by the picture. I promise you they are delicious!
Alright I am sure you have had enough talk. Let’s get straight to the food now shall we? I hope you like these everyone! Please let me know what you think. And please follow us on Facebook, Pinterest and Instagram!
Oh and another quick reminder that the promotion for We Can All Scream For Ice Cream is still going on so you still have time to get your copy of this amazing collection of AIP friendly ice cream recipes.
Happy eating everyone!
2 cups hazelnut flour (I used this brand)
3/4 cup blanched almond flour (I buy mine in bulk from Digestive Wellness)
1/3 cup organic cacao or cocoa powder (like this kind)
1/2 tsp aluminum free baking soda (I use this one)
1/3 cup honey or maple syrup
1 TBSP organic vanilla extract
2 TBSP warm water
pinch sea salt
1. Preheat oven to 350F
2. Combine all ingredients in a large bowl and blend well with a pastry blender
3. Cook for 12-14 minutes, until bottoms are just toasted (I lift them up and look with a spatula)
4. Remove from oven and let cool
Fudge Icing Ingredients
1 cup raw cashews (preferably soaked and dehydrated first)
1 cup dates (soaked for 20-30 minutes in warm water first)
2 TBSP coconut butter ( buy here)
1 TBSP butter
1 tsp organic vanilla extract
3 TBSP cacao or cocoa powder (find it here)
8-10 TBSP warm water
1. Add all the ingredients except the warm water to your food processor and blend until smooth
2. One tablespoon at a time, add the warm water and continue to blend until the mixture has the consistency you desire. The less water you add the thicker it will be.
3. Spread onto each cookie
4. Serve and enjoy!
The icing can be stored in the fridge in a jar for at least a week. Mine didn’t last more than a few days so it may last even longer… I will probably never know!