These cookies taste even better than they look-- slightly crispy on the outside and soft and chewy on the inside. They are delicious and won't spike your blood sugar like crazy (like most cookies) since there is fat (coconut oil, almond butter), fiber (hazelnut meal, coconut flour) and protein (almond butter, egg) to keep things in balance. The idea is that your insulin will rise every time you eat but you want to avoid spikes-- adding fat especially helps with this.
1 cup hazelnut meal
1/4 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup coconut sugar
1/2 cup unsweetened almond butter
1/2 cup coconut oil
1 large egg
1/2 cup semi-sweet chocolate chips, divided
Preheat oven to 350 degrees.
In a medium mixing bowl, stir together hazelnut flour, coconut flour, baking soda and salt. Set aside.
Melt coconut oil on low to medium heat. Once coconut oil is melted, in a separate mixing bowl from the flour mixture, mix coconut oil and coconut sugar (you can use a spoon or beater). Next, add the almond butter. Lastly, add the egg.
Combine flour mixture with wet mixture. Then add 1/2 cup of chocolate chips. You may need to use your hands to make sure all ingredients are well combined.
Line a baking sheet with parchment paper or grease the bottom (I used coconut oil for greasing).
Roll the dough into small to medium sized balls and place on baking sheet. Press the balls down softly with your two fingers to flatten into a cookie.
Bake for 15 minutes and let cool. Enjoy!