Dessert for 24

Chocolate Hazelnut Gingersnaps

Name: Chocolate Hazelnut Gingersnaps
Total time: 52 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 cup + 2 tablespoons coconut sugar; 1/4 cup coconut oil; 2 tbsp + 2 teaspoons molasses; 1 egg white; 1 1/2 cups hazelnut flour; 5 tbsp coconut flour; 1 3/4 tsp baking soda; 1 tbsp ground coffee; 2 tsp ground ginger; 2 tsp cinnamon; 1/2 tsp sea salt; 3 oz dark chocolate; 1/4 cup toasted hazelnuts

Hazelnut flour cookies blend coffee, molasses, ginger, and cinnamon, then bake with dark chocolate and toasted hazelnuts.

$0.33per serving $

52 minstart to table

24servings

American Vegetarian Dairy-free Budget Desserts

Ingredients

1 cup + 2 tablespoons coconut sugar
1/4 cup coconut oil
2 tbsp + 2 teaspoons molasses
1 egg white
1 1/2 cups hazelnut flour
5 tbsp coconut flour
1 3/4 tsp baking soda
1 tbsp ground coffee
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp sea salt
3 oz dark chocolate
1/4 cup toasted hazelnuts

Steps

Stir the coconut sugar, coconut oil, molasses, and egg white together in a large bowl.
Whisk the hazelnut flour, coconut flour, baking soda, coffee, ginger, cinnamon, and salt in another bowl.
Add the dry mixture to the wet mixture and stir until a soft dough forms.
Fold in the chopped dark chocolate and toasted hazelnuts, then chill the dough for 30 minutes.
Heat the oven to 350 F and line a baking sheet with parchment.
Scoop 24 portions onto the sheet and bake for 10 to 12 minutes, until the edges are firm.