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DRY INGREDIENTS

Ground roasted hazelnuts = 240 g (2 cups) (Watch this video on how to grind hazelnuts. However, this video shows raw hazelnuts whereas for this recipe, we need roasted hazelnuts as the baking time is very short only, but the grinding process is the same. Watch this video on how to roast and remove the skins of the hazelnuts)

Monk fruit = 50 g (1/4 cup) (This is mild to moderately sweet. If you prefer it sweeter, you can increase the sweetener accordingly. You can also use any keto friendly sweetener except allulose as it will brown too quickly)

Salt = 1/2 to 3/4 tsp

Dark chocolate chips = 90 g (1/2 cup) (You can use sweetened or unsweetened ones. You can also use those in bars and just chop them into small pieces.)

WET INGREDIENTS

Coconut oil = 50 ml (3 tbsp + 1 tsp) (OR any keto friendly oil including melted unsalted butter)

Whole egg = 1 large (57 g)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 340F or 170C.

3.  Roast the hazelnuts in the oven at 350F or 180C for about 15 minutes, turning them halfway until golden brown or until the skins are cracked open. Use a towel to rub the hazelnuts together to remove the skins. It is fine if some of the skins can't be removed. If you use hazelnuts without skins, then you can skip this step. Then place the hazelnuts into a grinder or food processor and pulse a few times until a meal texture. It is fine if there are still some chunks as they add to the crunch.

4.  In a bowl, add all the dry ingredients (except the chocolate chips) and mix until well combined.

5.  Add the wet ingredients and mix until a dough is formed.

6.  Add the chocolate chips and mix to combine.

7.  Use a cookie scoop or any measuring spoons to ensure that the cookies are of the same size. Roll the dough into a ball and place on a baking tray lined with parchment paper. Then flatten the dough as much as possible as this will make them crispier after baking. This recipe makes about 20 cookies at 20 g each.

8.  Bake for 10 to 12 minutes for a soft texture or 15 to 20 minutes for a crispy texture.

9.  Cool completely on a wire rack. The cookies will become crispier the longer they are cooled.

10.  If you find that the cookies are not crispy enough, just pop them back into the oven and bake for a little while longer. You can do this even on the next day or so.1

1. Store in an airtight container for up to a week at room temperature. You may store it longer at room temperature if you have a cool and dry climate as the chocolate chips makes the cookies moister.

12. These cookies can be refrigerated for up to a few weeks or frozen for up to 3 months. They can be eaten straight out of the fridge or freezer, and they are very crispy.

[Total servings = 20 @ 20 g each]

NUTRITION INFO PER SERVING

Total carb = 3.3 g

Dietary fiber = 1.7 g

Net carb = 1.6 g

Calories = 135

Total fat = 12.7 g

Protein = 2.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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