Sugar-free chocolate cookies

Ingredients for 1 servings:

• 50 g hazelnuts, ground
• 100 g almonds, ground
• 50 g cocoa powder, unsweetened
• 220 g soft dates
• 1 egg(s)
• 150 g butter
• 200 g flour

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 7 minutes; Total time approx. 4 hours 37 minutes

with the sweetness of dates, with nuts, suitable for Baby Led Weaning (BLW)

Finely chop the dates and nuts in a high-powered food processor with chopping blades. Add the flour and cocoa powder and continue mixing. Now knead in the butter and egg. Transfer the dough to a freezer bag, flatten it, and let it rest in the refrigerator. Shape the dough as desired. The thickness should be between 5 mm and 10 mm. Place the cookies on a baking sheet lined with baking paper and bake in a preheated oven at 170°C (top/bottom heat) for about seven minutes. Remove the cookies from the oven while still soft and let them cool. These ingredients make approximately two baking trays. Bake each tray separately. Tips: The cookies also taste delicious garnished with the zest of half an orange or a pinch of ground ginger. Chocolate sauce goes well with decoration. A sugar-free recipe can be found on my profile.