Have I lost my mind? Actually, I did. These cookies were so sweet to me that I got a foggy brain. I wouldn't suggest more than 1 per day if you are sensitive to sugar as I am. But, boy are they tasty! Made with my home-made "Nutella" hazelnut spread, they remind me of Italy.
Buona Natale!
3/4 cup Grass Fed Butter, at room temp.
1/4 cup Coconut Sugar
1/2 cup Coconut Flour
1 pinch Sea Salt
2 Pasture Eggs
1/2 cup Choc. Hazelnut Spread (Click here for my home-made recipe)
1/2 cup of Coconut sugar for tossing
Parchment paper
Buona Natale!
3/4 cup Grass Fed Butter, at room temp.
1/4 cup Coconut Sugar
1/2 cup Coconut Flour
1 pinch Sea Salt
2 Pasture Eggs
1/2 cup Choc. Hazelnut Spread (Click here for my home-made recipe)
1/2 cup of Coconut sugar for tossing
Parchment paper
Mix all but the additional 1/2 cup sugar, making a thick cookie dough.
I love that I used my bowl from Capri for this! Take a momment to smile as you think of an island surrounded by blue waters in the Mediterranean. Tall cliffs and delicious smells...
I love that I used my bowl from Capri for this! Take a momment to smile as you think of an island surrounded by blue waters in the Mediterranean. Tall cliffs and delicious smells...
Ok... When you're ready, come back to scoop the cookies onto your parchment lined cookie sheet. These cookies are a bit crumbly so don't make them too big. 1 tbs. is good.
Bake at 350 for 8-12min.
Bake at 350 for 8-12min.
Grind your additional 1/2 cup sugar into a powder using a spice grinder.
Once the cookies are cool enough to handle but not cold, toss them in a bowl of the powdered coconut sugar.
Try not to eat too many at once. I preferred mine cold out of the fridge.
Happy Cookie Season!
Happy Cookie Season!
