Tag: chocolate cookies

White Chocolate Pretzel Wreaths

Three more days until Christmas! I still have some last minute baking to do for our dessert table, but I am officially done with my Christmas shopping and all of my gifts are wrapped. Speaking of gifts, these white chocolate pretzel wreaths are a fun homemade gift that can be used for decoration or to eat. I like to decorate them with green sugar and mini candy canes to make them look like snowy wreaths. For the full white chocolate pretzel wreath recipe with step-by-step instructions, click here!

For everyone traveling to see family and friends for the holidays, be safe out there!

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Keto Hazelnut Chocolate Chip Cookies

Rich, delicate, moist and chewy – – these easy low carbs, gluten free hazelnut chocolate cookies are perfect for grab-and-go and an ideal treat for cookie fans on low carbs or anyone who follows keto diet. If you want to make them paleo friendly, just replace psyllium husk powder with arrowroot powder. Also almonds or macadamias can be used in the place of hazelnuts.

200 g Hazelnut meal
10 g Psyllium husk powder
10 g Arrowroot powder
120 g Erythritol
1 tsp Baking powder
100 g Salted butter, chopped and melted
1 Egg, medium
1 tsp Vanilla extract
150 g No-sugar added chocolate chips

Preheat oven to 180C/350F. Prepare a large baking tray lined with parchment paper.
Place chopped butter in a microwave-safe dish. Microwave, uncovered, on high until butter is melted, about 30 seconds. Take out and cool slightly.
Place the hazelnut meal, psyllium husk powder, arrowroot powder, erythritol and baking powder in a large bowl and mix to combine. Add in melted butter, egg and vanilla and mix well to combine. Stir through the chocolate chips.
Roll 2 tablespoonfuls of dough into a ball. Place the cookie balls on the prepared baking tray, leaving 5cm between each to allow room for spreading. You will have 12 cookie balls.
Bake for 10–12 minutes or until golden brown. Allow to cool slightly on trays before transferring to wire racks to cool completely.

Eat,Drink And Be Merry!

Keto Hazelnut Chocolate Chip Cookies

200 g Hazelnut meal
10 g Psyllium husk powder
10 g Arrowroot powder
120 g Erythritol
1 tsp Baking powder
100 g Salted butter, chopped and melted
1 Egg, medium
1 tsp Vanilla extract
150 g No-sugar added chocolate chips

Preheat oven to 180C/350F. Prepare a large baking tray lined with parchment paper.
Place chopped butter in a microwave-safe dish. Microwave, uncovered, on high until butter is melted, about 30 seconds. Take out and cool slightly.
Place the hazelnut meal, psyllium husk powder, arrowroot powder, erythritol and baking powder in a large bowl and mix to combine. Add in melted butter, egg and vanilla and mix well to combine. Stir through the chocolate chips.
Roll 2 tablespoonfuls of dough into a ball. Place the cookie balls on the prepared baking tray, leaving 5cm between each to allow room for spreading. You will have 12 cookie balls.
Bake for 10–12 minutes or until golden brown. Allow to cool slightly on trays before transferring to wire racks to cool completely.

Eat,Drink And Be Merry!