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Flourless Double Chocolate Hazelnut Cookies With Sea Salt1

Flourless Twice Chocolate Hazelnut Cookies with Sea Salt grain free, gluten free quark cheesecake - http://www.carolannmarks.com/2020/01/30/gluten-free-cheesecake-recipe-su... free of charge, paleo<br>
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Today, I'm providing you a formula for cookies made out of real, simple, organic HEALTHY ingredients. A lot of basic adjectives, a lot cookie goodness.<br>
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This is for all of my nutella lovers; I know who you happen to be. Well nearly, but I know what it's like to possess a nut butter obsession. The kind that means it is difficult to buy a jar because you can't visit one spoonful, or two, or even four. I want a NBSG (nut butter support group).<br>
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In my opinion, these cookies magically taste nearly the same as nutella except you don't have to go out and purchase a jar so that you have to worry about drowning in a sea of chocolate ecstasy using a side of guilt.<br>
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Of course rather than using refined glucose in my own dough, I opted to use unrefined coconut sugar, which still contains many healthy minerals and is all natural. There isn't much else in these cookies: eggs, cocoa powder and chunks of chocolates once and for all melty measure.<br>
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Best component though? Love.<br>
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It is possible to call them healthy nutella cookies but since I actually didn't use any nutella, I opted for double chocolate hazelnut. Whatever the name, they are amazing, chewy and easy to make. Plus, you get to add sea sodium on top, and you know how I feel about that. AMAZINGGGGG.<br>
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If you produce these be sure to snap a pic and tag #ambitiouskitchen on Instagram therefore i can see the way they turn out for you! xo.<br>
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Calories: 155<br>
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Fat: 11.4g<br>
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Carbohydrates: 11.5g<br>
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Sugars: 8.8g<br>
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Fibers: 2.2g<br>
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Protein: 3g<br>
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Prep time:<br>
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25 mins<br>
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Cook time:<br>
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8 mins<br>
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Total period:<br>
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33 mins<br>
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Ingredients<br>
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2 cups organic hazelnuts (or about 1 glass hazelnut butter or almond butter if you like)<br>
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1 teaspoon coconut oil<br>
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1 teaspoon baking soda<br>
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3 oz your preferred dark chocolate club, chopped (at least 72%, with no soy)<br>
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Coarse sea salt, for sprinkling<br>
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Instructions<br>
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Preheat oven to 350 levels F.<br>
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Evenly spread hazelnuts onto a large baking sheet. Toast the hazelnuts within the oven for 8-10 mins. Remove from the oven and let awesome for 5-10 moments. Keep heat in the range.<br>
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Transfer hazelnuts towards the bowl of a food processor and process for 10-15 minutes or until it turns into a hazelnut butter; you will most probably need to scrape down the sides frequently. We wish this to be very creamy so make sure to get it that way. Once it starts to obtain creamy, add a teaspoon of coconut essential oil and the salt and process again for another minute or two. Now let the nut butter sit down for 5-10 mins until it cools down a bit. This is essential so do not forget to do it! Otherwise you'll end up getting a prepared egg.<br>
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Add the coconut sugars, vanilla, egg, and a supplementary egg yolk. Process once again until well combined along with a dough starts to create. Next add in cocoa natural powder and process again. The dough could become a large ball, so if that occurs simply transfer the dough to some medium dish and use a solid wood spoon to stir it all collectively until well combined. Next mix in chopped chocolate. Form dough into 1 1/2 in . balls, place on cookie sheet and flatten the dough using the palm of your hand. I love to flatten mine quite thin.<br>
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Bake for 8-10 a few minutes then remove from range and sprinkle with ocean salt. Allow cookies to cool on cookie sheet for a few minutes before transferring to a wire rack to awesome completely. Makes about 18 cookies.<br>
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The dough will more than likely be a bit greasy. Do not worry about this, it's supposed to be as well as the cookies will bake up magically. Just follow the directions and be sure you flatten your cookies BEFORE cooking!<br>
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If you want to make this formula dairy free, use a dairy free or vegan chocolates bar or potato chips.<br>
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If you want to make this formula paleo, just be sure to work with a paleo-friendly chocolates bar/chunks/chips. If you use chips/chunks, you'll end up using about 1/3-1/2 glass.<br>
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Jenny Y<br>
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Though I didn't use coconut sugar as I didn't have any while i made then, therefore i used regular unrefined cane sugar! I'll make an effort to use cane sugars for another batch!<br>
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Hi Monique,<br>
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My cookies proved just so hard I could hardly break them with my hands I think the dough was too oily,you wrote it will be a bit oily though ,I was looking at the cookies within the oven as they were cooking food but they appeared like these were frying in oil,there is abnormally an excessive amount of essential oil in the baking sheet!<br>
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I did almost everything according to your formula but I believe my hazelnut butter was as well smooth for this formula maybe this caused so much oil and the hardness of the cookies?<br>
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They were mouth watering and ate all of them but for next time I'd rather bake a softer batch of these heavenly ones.

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