
Ingredients for approx. 40 pieces:
80g or 1/2 cup of hazelnuts
80g or 0.75 cup brown rice flour
80g or 0.5 cup+2 tablespoon buckwheat flour
80g or 0.5 cup corn flour
160g or 0.5 cup coconut oil or butter*
1 teaspoon of bicarbonate of soda
1 teaspoon of steva powder or ther sweetener to taste (equivalent to approx. 100g of sugar)
1 large sized apple (approx. 200-300g)
1 teaspoon of vanilla extract
pinch of salt
* I prefer to mix 80g of coconut oil and 80g of butter for the best taste and texture.
1. Roast the hazelnuts at 150 C / 300 F in a convection oven for 15 minutes, while shaking the pan 3 times. Rub off their brown skin with a kitchen towel and grind them with a nut grinder.
2. Peel and dice the apple and steam it until soft. Add the vanilla extract, sweetener, coconut oil and blend until a smooth mixture forms.
3. Mix the dry ingredients: flour, ground hazlenut, salt, bicarbonate of soda in a bowl.
4. Now add the apple mixture to the dry ingredients and mix well until a ball of dough forms:

5. Set it aside to rest for 30 minutes. Line a pan with baking sheets and preheat the oven to 160 C / 320 F.
6. Take a teaspoonful of the dough and roll it into a ball, then press it on the baking pan with a fork. Repeat until all the dough is gone.
7. Bake the cookies at 160 C / 320 F for 20-25 minutes, until light brown. (You can also bake a double portion in two pans in a convection oven.)

These turned out nicely crunchy cookies with a strong hazelnut flavor. The whole batch of these diet-friendly cookies contains approx. 100g carbohydrates, that makes 5g CH/piece. Enjoy!
If you like what you’re reading, please follow my posts any way you like (see upper left corner) or subscribe to my email updates!

yummy. This sounds delicious. Thanks for sharing this.
Simon
Thanks for stopping by! 🙂