Warm, decadent cookies made with raw hazelnuts and dark chocolate, reminiscent of brownie bites, these cookies will have you coming back for more!
Preheat the oven to 350. In a food processor, pulse the raw hazelnuts on high for 5 minutes, until the hazelnuts have broken down.
Add the coconut oil, palm shortening, maple syrup, and vanilla extract and pulse for a few seconds until well mixed.
Next add in the coconut sugar, cacao powder, almond flour, salt, and baking soda and blend until well mixed. Remove the blade from the food processor and momentarily set aside.
Melt the 1/4 cup of chocolate chips using a double boiler method. (I like to boil some water in a saucepan and then hold a bowl above the water, or gently set it above the water, and mix the chocolate until it has melted). Once the chocolate is melted, let it cool, so that the bowl is cool the the touch. I place mine in the freezer for about 5 minutes.
Next, add 1 egg white to the cooled melted chocolate mixture and mix well. Then add this mixture to the other mixture in the food processor. Stir with a spoon until the two are well combined.
Add in the chocolate chips and mix with the spoon. Then place balls of dough on a parchment lined baking sheet. The cookies will spread a little, but not much. Bake for 10 minutes. Remove from the oven and let cool. Bon appétit!