Coco-Hazelnut Cookies

Last week I went to Oktoberfest up in Mount Angel, Oregon. While there, I walked by a booth with a nice German lady selling all things hazelnut. I couldn't resist picking up a bag of hazelnut flour and a jar of hazelnut butter. While the jar of hazelnut butter is already long gone (it is DELICIOUS), the hazelnut flour has been waiting around in my freezer for the past week. I came across a recipe for Coconut Thumbprint Cookies on the Atkins website and decided to change it up and give it a try with hazelnut flour. The cookies came out really tender, my sister commented they were more of a scone consistency than a cookie. The way the flavors of the hazelnut and coconut meld together is delicious. The jam thumbprint is ok, but not really necessary. Next time I am going to make them in scone shape and just eat them as is or put the jam on afterward.

Hazelnut Coconut Cookies

Adapted from Atkins Website

Yield about 30

½ cup shredded unsweetened coconut
½ cup hazelnut flour
½ cup soy flour
2½ tablespoons granular sugar substitute (I used Splenda)
1 stick (½ cup) unsalted butter, chilled and cut into 8 pieces
1 large egg
1 large egg yolk
1 teaspoon coconut extract (I used vanilla)
3 tablespoons any flavor unsweetened fruit jam

Mix coconut, hazelnut flour soy flour and sugar substitute to combine. Cut in butter until mixture resembles a coarse meal.

Add egg, yolk and extract and mix until dough just comes together. Cover and chill for at least 3 hours, until somewhat firm. Roll dough into balls and arrange on an ungreased baking sheet. Dip thumb into warm water and make a depression in the center of each ball, forming a doughnut-like shape (but not pressing completely though).

Fill each depression with ¼ -teaspoon jam. Bake until golden, about 6 minutes. Cool 1 minute on baking sheet before transferring to wire racks to cool completely.


Nutrition data for one cookie (if you make 30)
Calories: 61.5
Fat: 5.71 g
Total Carb: 1.36 g
Net Carb: .85 g
Protein: 1.17 g


Nutrition data for whole recipe
Calories: 1846
Fat: 171.3 g
Total Carbs: 40.87 g
Net Carbs: 25.37 g
Protein: 35.21 g


After cooking the cookies had absorbed some of the jam so I added a bit more on top to make them look prettier.

Hope you all enjoy!

Linking up at Foodie Friday.