Mocha Hazelnut Cookies
If you really like a kick of coffee and desserts that aren’t too sweet, these cookies are for you. They get their coffee kick from a tablespoon of ground coffee – not instant – which gives the cookies a rich coffee flavor and a slight crunch. The hazelnut flour delivers a lot of texture, and the chocolate decoration adds a nice contrast. Altogether it adds up to a very grown-up cookie with a lot of flavor.
Ingredients
- 1servingMocha Keto Chow(or 1 scoop)
- 0.5cuphazelnut flouror substitute almond flour if hazelnut flour is unavailable
- 0.33cupgranulated erythritol
- 1tablespooncocoa powder
- 1tablespooncoarsely ground coffee
- 0.25teaspoonbaking soda
- 0.13teaspoonsalt
- 2large egg(s)beaten
- 0.25cupbuttermelted
- 0.5teaspoonpure vanilla extract
- 0.25cupsugar-free milk chocolate chips
- 0.25cupsugar-free white chocolate chips
Instructions
- Preheat the oven to 325 degrees. Line two cookie sheets with parchment paper or tin foil.
- In a large mixing bowl whisk together Keto Chow, hazelnut flour, erythritol, cocoa powder, ground coffee, salt, and baking soda.
- Add the eggs, butter and vanilla extract to the bowl and mix everything together.
- Use a tablespoon or a 1-ounce ice cream scoop to portion out 9 cookies on each prepared cookie sheet. Gently flatten the cookies with the flats of your fingers. The dough is sticky, so you can also spray a rubber spatula with cooking spray and use that to flatten the cookies.
- Bake the cookies about 12 minutes until the cookies are slightly puffed and firm enough in the center to hold their shape when gently touched.
- Allow cookies to cool completely.
- When the cookies are cool, melt the milk chocolate in a microwave safe bowl in the microwave or in a double boiler set over barely simmering water.
- Drizzle the melted milk chocolate over the cookies in a zigzag pattern.
- Melt the white chocolate and drizzle it over the milk chocolate diagonally.
- Allow the chocolate to set before storing the cookies in an airtight container in the refrigerator or freezer.
Notes
If you don’t have a convection oven, make sure to rotate what rack the cookies are on halfway through baking. This nutrition info uses instant coffee.
Nutrition
Serving: 24gCalories: 87.58kcalCarbohydrates: 9.93gProtein: 2.97gFat: 7.38gSaturated Fat: 3.26gPolyunsaturated Fat: 0.17gMonounsaturated Fat: 0.97gTrans Fat: 0.1gCholesterol: 29.06mgSodium: 96.71mgPotassium: 122.09mgFiber: 2.34gSugar: 0.26gVitamin A: 130.18IUCalcium: 54.87mgIron: 0.52mgSugar Alcohol: 6.43gNet Carbs: 1.16g
Photos bySarah DeYoung Photography