Quick and easy to prepare, these Chocolate Hazelnut Cookies are a satisfying way to enjoy a treat while following a low carbohydrate diet. Great for road trips and a protein-rich snack that also cures the siren call of a sweet tooth! Vegan and gluten free.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix flaxseed meal and water together in a small bowl and set aside to thicken.
In a medium bowl, whisk together Bob’s Red Mill Hazelnut Meal, coconut sugar, baking soda and salt.
In a large bowl, mix together almond butter, applesauce, vanilla extract and flax/water mixture. Add dry ingredients to wet and mix well, then stir in chocolate chips.
Place approximately 1 1/2 Tbsp (20g) of dough per cookie on the prepared baking sheet, leaving 1 inch between each cookie. Bake until set, 15-18 minutes.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then move to a rack and let cool completely.