Diabetic, Gluten Free & Heart Healthy
2 Tbsp ground flaxseed
8 Tbsp water
2 cups toasted hazelnuts, ground
1 cup pitted dates
1 tsp vanilla extract
2/3 cup chopped hazelnuts
1/8 tsp salt
1/4 cup cacao powder
Preheat the oven to 350° and line a baking sheet with parchment paper.
In a small bowl, combine the flax seeds and 6 tablespoons of the water. Let sit for 5 minutes to thicken.
In a food processor, combine the dates, vanilla, the remaining 2 tablespoons water and the flax mixture and grind to a paste. Set aside.
Spread the chopped hazelnuts in a single layer onto a baking sheet.
In a large mixing bowl, combine the ground hazelnuts, date paste, salt, and cacao powder and mix until a thick paste is formed. Roll the dough into 20 balls and arrange on top of the nuts on the baking sheet. Press each dough ball into the chopped hazelnuts to coat.
Transfer the cookies to the parchment-lined baking sheet. Bake for 10 minutes.
Remove from the oven and let the cookies cool for 10 minutes on the baking sheet. Transfer with a spatula to a wire rack to cool completely. Serve when completely cooled. Cookies keep in an air-tight container for up to 1 week.
Saturated Fat: 0g
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Date Last Reviewed: September 11, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD