Servings: 24

Per Serving: (1 Cookie)

Calories: 142

Protein: 2g - Carbohydrates: 11g - Fat: 11g

Fiber: 2g - Sugar: 9g - Sodium: 68mg

Prep Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

• For the Chocolate Ganache:

  • 1 Cup (180g) semi-sweet chocolate chips

  • 1/2 cup (120ml) full-fat coconut milk

  • 1 teaspoon vanilla extract

• For the Hazelnut Cookies:

  • 2 cups (224g) Hazelnut Flour

  • 2 tablespoons ground flaxseed

  • 1/2 teaspoon kosher alt

  • 1/2 cup (160ml) pure maple syrup

  • 3 tablespoons coconut oil, melted

Instructions:

1. Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Prepare Ganache:

   • In a medium heatproof bowl, melt the chocolate chips over a pot of simmering water. Alternatively, microwave the chocolate in a microwave-safe bowl in 20-second increments, stirring between each until melted.

   • Add the coconut milk and vanilla extract to the melted chocolate, stirring until smooth. Place the chocolate ganache in the fridge for about 20 minutes to cool and firm.

3. Make Cookies:

   • In a large mixing bowl, combine the hazelnut flour, ground flaxseed, and kosher salt.

   • Add the maple syrup and melted coconut oil, stirring until well combined.

   • Drop tablespoon-sized balls of dough evenly spaced onto the prepared baking sheet. Use your thumb to press an indentation into the center of each cookie.

   • Bake the cookies for 13 to 15 minutes or until slightly golden. Remove from the oven and let cool on the baking sheet.

4. Fill Cookies:

   • Remove the chocolate ganache from the fridge and stir. Spoon a dollop of ganache into the center of each cookie. The ganache will continue to firm up at room temperature.

Coach’s Notes:

• Storage: Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.

• DIY Hazelnut Flour: If you can’t find hazelnut flour, make your own by adding hazelnuts to a blender and pulsing until finely ground.

• Flavor Variation: For a more neutral flavor, substitute almond flour for hazelnut flour.

• Thicker Ganache: Reduce the amount of coconut milk for a thicker, firmer ganache center.

• Quick Set: Place the cookies with ganache back in the fridge to speed up the cooling and setting process.

Recipe Credit: Healthy Meal Prep by Lisa Bryan