12 Serves
60 Mins
4 g
16 g
26 g
If using hazelnuts or mixed nuts, process them in a food processor until they reach a fine flour consistency.
Ingredients, vitamins, and health benefits
Mixed Nuts
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
174 mg / 4,700 mgSodium
73 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
In a large mixing bowl, combine the nut flour with the all-purpose flour.
In a separate bowl, whisk together the honey, maple syrup, coconut oil, melted cacao butter, and water until smooth.
Fold the wet mixture into the dry ingredients until a uniform dough forms.
Cover the bowl and refrigerate the dough for 30 minutes to improve texture and ease of handling.
Preheat your oven to 170°C and line a baking sheet with parchment paper.
Scoop one tablespoon of dough per cookie onto the prepared baking sheet and press each slightly flat using a fork.
Bake for 18 minutes until the edges are lightly golden, then transfer to a wire rack to cool completely.
All Purpose Flour
Honey
Maple Syrup
Coconut Oil
Water
Cacao Butter
Vitamin A
8 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
174 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31
g54
g31
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
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