Ingredients

• 1 1/2 cups Hazelnut Flour
• 6 Tbsp Cocoa Powder
• 3/4 tsp Baking Soda
• 1/2 cup Brown Sugar
• 4 Tbsp Coconut Oil melted
• 2 Eggs
• 2 Tbsp Honey
• 2 tsp Vanilla
• 1/2 cup Pecans chopped
• 1 cup Coconut Flakes toasted, see notes

Instructions

1. Preheat oven to 350°F. Place the hazelnut flour, cocoa powder, baking soda and brown sugar in a large bowl. Whisk to combine well.
2. Add the melted coconut oil, eggs, honey and vanilla, and mix to combine well. The dough will come together and will be soft but thick.
3. Add the pecans and the toasted coconut flakes, and mix until they are evenly distributed.
4. Scoop the dough onto a parchment-lined baking sheet in mounds about 3 tablespoons each, about 1 inch apart from one another. They will not spread much, if at all, during baking. Press the dough into round disks about 1/2-inch thick.
5. Place the baking sheet in the center of the oven and bake until the cookies are puffed and slightly cracked on top (about 12 minutes). Remove the cookies from the oven and allow to cool on the baking sheet until firm. Enjoy!