– 25 cookies
\n – Wheat flour: 100 g
\n – Ground hazelnuts: 50 g
\n – Coconut sugar: 50 g
\n – Cocoa powder: 2 tablespoons
\n – Pinch of sea salt
\n – Coconut oil: 50 g
\n – Cold water: 2 tablespoons<\/p>\n
– Total time: 45 minutes
\n– Prep time: 20 minutes
\n– Cooking time: 15 minutes<\/p>\n
Start by putting all the ingredients into a mixing bowl. Use your hands to knead everything together until the mixture becomes slightly crumbly yet clumps enough to form a dough ball. If necessary, add a tiny bit more water to achieve the right consistency.<\/p>\n
After preparing the dough, chill it in the refrigerator for about 10 minutes. Meanwhile, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Place the dough between two sheets of parchment paper (this makes it easier to handle) or on a floured surface, and roll it out to a few millimeters thick using a rolling pin. Use cookie cutters or the rim of a glass to cut out shapes. Arrange the cookies on a baking sheet lined with parchment paper and bake for about 10-15 minutes. Allow the cookies to cool slightly, or even better, let them cool completely before enjoying.<\/p>\n\n\n