1/2 cup whole hazelnuts, toasted and coarsely chopped
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp instant espresso powder
1/2 cup Fair Trade unsweetened cocoa powder
2 sticks butter, melted
1 cup Wholesome! Organic Cane Sugar
1 cup Wholesome! Organic Light Brown Sugar, packed
1 tsp vanilla extract
1/2 tsp almond extract
1/3 cup all-natural, unsweetened applesauce
1/3 cup unsweetened shredded coconut (optional)
Preheat the oven to 350°F.
Spread whole hazelnuts on baking sheet and toast for 8-10 minutes. Let nuts cool a bit, then rub burned skins off with a paper towel.
Coarsely chop, measure 1/2 cup and set aside.
In large bowl, stir together flour, baking soda, salt, espresso powder, and cocoa powder. In another bowl, cream together butter, sugar, brown sugar, vanilla and almond extracts. Add applesauce and mix until combined. Add butter mixture to flour mixture to and stir together until combined. Stir in hazelnuts and coconut (if using.)
Drop tablespoonfuls of dough onto ungreased baking sheet. Bake 7-8 minutes.
Let cool on baking sheet for five minutes, then transfer to rack to cool.
Store in airtight container when completely cooled.
Recipe Source: Sugar Club Member Lori J
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