February 2, 2017







200g Hazelnuts

4 tbs coconut flour

⅛ cup shredded coconut

¼ cup erythritol

¼ cup coconut oil

1 tsp vanilla

Heavy cream (for cookies and frosting)




1. in a food processor, pulse the hazelnuts + coconut flour + shredded coconut + erythritol

2. mix in coconut oil + vanilla

3. drizzle in enough heavy cream to help the mix come together

4. form into balls, flatten with the bottom of a glass, and bake 15 min at 350 F until browned


For the frosting, whip ¼ cup of heavy cream until stiff peaks form, then gently mix in 2 tbs of Nutilight hazelnut spread. Pipe onto cookies once cool & serve with unsweetened coconut milk 







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