I eat pretty clean and healthy, but I  still crave treats, and nothing beats a cookie warm out of the oven. This recipe is adapted slightly from the back of a bag of Bob’s Red Mill Hazelnut Flour. The original recipe calls for a flax seed and water mixture to replace an egg but I figured, if you’re already cutting out wheat and sugar, let’s keep the egg and live a little. This recipe is easily vegan by adding 2.5 T of water to the 1 T flax meal and letting it sit for a few minutes to thicken. I kept the flax in the recipe to make them extra healthy…

1 T flaxseed meal
1 cup Hazelnut flour
1/2 cup coconut sugar
1/2 t baking soda (sodium bicarbonate)
1/4 t salt
3/4 cup nut butter (I used a cashew, coconut, almond blend)
1/2 cup coconut oil (or veg oil)
1 egg
1 t vanilla
1/2 cup grated, organic, raw chocolate or dark chocolate chips, I used a block of pana raw, vegan, orange flavored chocolate

1. Preheat oven to 350 F or 176 C
2. Mix dry ingredients together
3. In another bowl, mix nut butter, oil, egg and vanilla until it’s uniform
4. Fold in your chocolate source
5. Prepare a baking sheet with parchment baking paper
6. Scoop 1.5 T of cookie batter onto sheet, leaving 1 inch between each cookie
7. Bake 15-18 min