Yield: makes 6 large or 8 smaller cookies
¾ cup hazelnut meal
½ cup gluten-free oats
½ cup desiccated coconut
¼ cup Loco Love Holy Cacao
¼ cup 66% Loco Love Nirvana bar, chopped in chunks
¼ cup Lakanto Golden Monk Fruit Sweetener or coconut sugar
½ tsp baking powder
¼ sea salt
2 Tbsp hazelnut butter
2 Tbsp coconut oil
⅓ - ½ cup aquafaba (whipped brine liquid of chickpeas in a can)
Line a rectangular cookie sheet and preheat the oven to 175°C.
In a medium bowl, combine all dry ingredients including the chocolate chunks.
Once combined, add the hazelnut butter, coconut oil, and aquafaba to the mixture.
Mix until a sticky cookie dough forms. This works best using your hands.
Bake for 10-12 minutes or until golden brown.
Let cool completely before serving.