Hazelnut Orange Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

Cookies
3 and 1/2 cups raw hazelnuts
3/4 cup coconut sugar
4 egg whites
1 tablespoon maple syrup
1 tablespoon vanilla
1/2 teaspoon salt
Chocolate
1 cup 65-80% dark chocolate chunks
1 tablespoon coconut oil
zest of one orange
large crystal salt 

Makes 24 cookies

Find the ingredients & tools to make this recipe here:

Instructions

1.    Preheat oven to 350ºF/180ºC. Line two cookie sheets with parchment paper or grease liberally with coconut oil.
2.    In a food processor, pulse hazelnuts until they form a “medium-fine” meal, with some texture, not ground into flour. In a large bowl combine sugar, egg whites, maple syrup, vanilla and salt. Blend ingredients together until sugar has dissolved and eggs are frothy. Add hazelnut meal and mix into a smooth dough.
3.    Form dough into 1-inch (2,5 cm) balls. Place cookie balls onto cookie sheet and press down to form round cookie discs. About 20-24 cookies, depending on size.
4.    Bake cookies 18 minutes, or until lightly golden on the tops and bottoms. Remove from oven and place cookies in freezer for 20 minutes.
Chocolate
5.    Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60-90 seconds. Remove and stir to combine into a glossy, smooth chocolate coating.
6. Remove cookies from freezer and place on a clean piece of parchment paper. Hold one cookie in your hand and dip the top into the melted chocolate. Dip 1 or 2 times for thin or thick chocolate coating. Sprinkle into wet chocolate grated orange zest and large crystal salt. Allow the dipped cookies to harden in minutes.

Photos by Milkshake Creative

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