I love baking, just call me Martha, however I’m trying my best to make things a little healthier in my life. So here are my attempts at a healthier lifestyle! If anyone wants to be my taste testing guinea pig let me know!



5 mins


10 mins


15 mins


Serves: 15


2¼ cups hazelnut flour

¾ cup tapioca flour

¼ tsp baking powder

¼ tsp salt

1 tsp vanilla bean powder (or ½ tbsp pure vanilla extract)

½ cup coconut nectar

⅓ cup extra virgin coconut oil

½ cup chopped 70% dark chocolate


Preheat oven to 350 degrees.

Place parchment paper on a cookie sheet.

In a large bowl combine the hazelnut flour, tapioca, baking powder, salt and vanilla powder and mix well to combine.

In another bowl whisk together the coconut nectar and coconut oil until well combined (you can also give this a whirl in a small food processor or blender to get it well incorporated).

Add the wet mixture to the hazelnut flour mixture and stir until a thick batter is achieved.

Stir in the chopped dark chocolate.

Take golf-ball sized portions of the batter and place on the cookie sheet, pressing down to flatten to about ½” thickness (the cookies will widen a small amount during baking so leave about 1″ between each cookie).

Make 15 cookies total.

Bake for 9-12 minutes until lightly browned.

Cool completely before removing from the pan.


Recipe from Nutritionist in the Kitch


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