Sweet sugar free chocolate ganache sandwiched between two crisp gluten free hazelnut cookies. My low carb version of Trader Joe’s chocolate hazelnut cookies.
Author: alldayidreamaboutfood.com
Yield: 18 Sandwich Cookies
Serving Size: 1 cookie
Ingredients
Cookies:
♦2 cups Hazelnut Meal
♦1 tsp baking powder
♦1/8 tsp salt
♦1/4 cup butter
♦1/4 cup hazelnut oil
♦1/2 cup granulated Swerve Sweetener
♦1 large egg
♦1/2 tsp vanilla extract
Chocolate Ganache Filling:
♦3 & 1/2 tbsp butter
♦1 & 1/2 ounces good-quality unsweetened chocolate, chopped
♦3 tbsp powdered Swerve Sweetener
♦1/4 tsp vanilla extract
Instructions
Cookies:
►Preheat oven to 325F and line a large baking sheet with parchment paper.
►In a medium bowl, whisk together hazelnut meal, baking powder and salt.
►In a large bowl, beat butter and hazelnut oil with granulated sweetener until well combined. Beat in egg and vanilla extract.
►Beat in hazelnut meal mixture until dough comes together.
►Roll dough into scant 1-inch balls and place 2 inches apart on prepared baking sheet (you should get about 36 balls). Press balls down to 1/4 inch thickness with the heel of your hand.
►Bake 12 to 14 minutes, until just beginning to brown around the edges and just barely firm to the touch.
►Remove and let cool on pan 10 minutes, then transfer to a wire rack to cool completely (they will continue to crisp up as they cool).
Chocolate Ganache Filling:
►In a microwaveable safe bowl, combine butter and chopped chocolate. Heat in 20 second increments, stirring in between, until melted.
►Stir in powdered sweetener and vanilla extract until smooth. Let sit about 10 minutes to thicken.
►Spread about 1 tsp ganache on the bottom of one cookie and then top with another cookie, bottom-side in.
►Repeat with remaining cookies and remaining ganache.
Notes
Serves 18. Each serving has 3 g of carbs and 1 g of fiber. Total NET CARBS = 2 g.
164 Calories; 17g Fat (85.8% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 95mg Sodium.
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