Hazelnut Filled Choc Chip Cookies

Now we can claim health & fitness the next time we get caught with our hand in the cookie jar! 

Our NC Athlete Taliha Paige has been on a path to keeping her dietary intake a little more gut friendly by limiting dairy where possible and has put together this amazing dish of Dairy Free & Gluten Free cookies! 

Be sure to give these a try! 

Ingredients   Method

 Ingredients:
• 1 packet Low Carb Pastry Mix 
• 150g dairy free butter (Nuttlex)
• 30g stevia 
• 2 TBSP water
• 10g hazelnut spread
• 5g dairy free choc chips 

  1.  Preheat oven to 200 degrees.
  2.  Add the pastry mix and butter to a bowl and rub together until like bread crumbs.
  3.  Add the stevia and water and mix together until it forms a dough.
  4.  Weigh the dough and calculate for 1 portion (makes 12). Divide the dough weight by 12 and that’s one serve.
  5.  Add choc chips to the dough.
  6.  Freeze the Pana spread with a little spray of oil for 10 minute or until firm.
  7.  Flatten the dough and add the form spread in the middle and cover.
  8.  Cook on 160 degrees for 10-15 minutes.

*store the remaining dough in the freeze and divide into portions as needed!*

Gluten Free  |  Dairy Free

Macros:

Protein - 5.9g 
Carbs - 12.7g
Fat - 18.8g


Calories = 269
Per 1 cookie (makes 12)

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