Paleo Chocolate Hazelnut Coffee Ginger Snaps

Preheat oven to 350ºF and line 2 baking sheets with parchment paper or a silpat.

In a large bowl, using an electric hand mixer, beat together 1 cup of the coconut sugar (reserving the rest for later,) coconut oil, molasses and egg white until well combined. Add hazelnut flour, coconut flour, baking soda, coffee, ginger, cinnamon and salt and stir until well-mixed.

Spread the remaining 2 tablespoons coconut sugar into a shallow plate. Roll the dough into 1-tablespoon balls, then roll around in the coconut sugar. Place cookie dough ball onto the prepared cookie sheet and gently press out to about 1/2 inch thick.

Bake until cookies are just lightly brown on the edges, about 17 minutes. Remove from oven, and let them cool on the pan for 5 minutes. Then transfer to a cookie sheet to cool completely. Note that your cookies will feel really soft just out of the oven, but they firm up a lot once cooled!

Once cooled, dunk half of the front-side of each cookie (I don’t put any chocolate on the back side of cookie) in the melted chocolate and press the end in the toasted hazelnuts. Let the chocolate harden and devour!

Notes:
1. Please weigh your flours to ensure perfect results!
2. If you can’t fit both sheets in the oven at once, leave the second one out at room temperature.
3. You can toast hazelnuts in a 350ºF oven for 8–10 minutes.