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By tammy1365

Ingredients

• 2 cups whole-wheat flour
• 3/4 cup hazelnuts, chopped
• 1/2 cup unsweetened cocoa powder
• 2/3 cup sugar
• 2 egg whites
• 1 large egg
• 2 tablespoons flaxseed
• 1/2 teaspoon instant coffee grounds
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Details

Servings 1
Adapted from 12tomatoes.com

Preparation

Step 1

Preheat oven to 350º F and line a baking sheet with parchment paper or non-stick spray.

In a mixing bowl, beat the sugar, vanilla and egg(white)s together, on high speed, for 2-3 minutes.

Slowly add flour mixture to the egg mixture, 1/3 cup at a time. When all of dry ingredients are incorporated, fold in the hazelnuts.

Place logs on baking sheet and bake for 25-30 minutes, or until firm.

Remove tray from oven and transfer rolls to a wire rack. Lower oven heat to 325º F. Cut cookies on the diagonal, 1/2-inch thick, and return to baking sheet, cut side down.

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