Ingredients
- 1/2 cup/120g/4.2 oz butter, at room temperature
- 2 tbsp/28g/1 oz Natvia
- 1/2 tsp vanilla extract
- 1 1/3 cup/130g/4.5 oz hazelnut flour
- 1 1/4 cup/160g/5.6 oz gluten free flour
- 1/4 cup/30g/1 oz hazelnuts, chopped
Directions
- Preheat oven to 180°C and line baking pans with baking paper.
- Beat the butter until light and fluffy and then add Natvia and cream until combined.
- Add the flours and vanilla extract and mix until fully combined.
- Scoop out tbsp size cookies onto prepared pans and press down slightly, sprinkling with chopped hazelnuts.
- Bake for 12-15 minutes or until golden brown.
Macros for 1 cookie: Calories: 102 Fat: 8.3g Carbs: 5.9g Fiber: 1g Sugars: 0.3g Protein: 1.7g
