Homemade Nutella and Almond Cookies

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Are you a fan of Nutella? It is so easy to make! Here is a recipe for the yummy goodness. If desired try it in between the almond cookies!

2 cups raw hazelnuts
1/2 cup unsweetened cocoa powder
1/2 cup Swerve (or 1/2 cup erythritol and 1 tsp stevia glycerite)
1/2 teaspoon Pure vanilla
1/8 teaspoon iodized sea salt
3 tablespoons hazelnut oil (could use other oil like coconut)

Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.

Pulsing the Swerve or Erythritol in a coffee blender and blending it until a fine powder is an optional step, but it makes a really smooth nutella. (Alternately, you can use Confectioners Swerve)

In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.

Add the cocoa, sweetener, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

NUTRITIONAL COMPARISON (2 TBS per serving):
Traditional Nutella = 200 calories, 23 carbs, 2 fiber
“Healthified” Nutella = 110 calories, 3.4 carbs, 2 fiber



ALMOND COOKIES
1/2 cup vanilla whey (Jay Robb...no sugar)
3/4 cup almond flour
1/4 tsp baking soda
1/4 tsp Celtic sea salt
1/4 cup butter
2 TBS Swerve (or a few drops of stevia glycerite)
1-2 TBS vanilla almond milk OR water(just enough to hold dough together)

Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, stir together the whey, almond flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the almond milk and sweetener to form a stiff dough. On parchment paper (lightly sprayed with olive oil spray), roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets. Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.

Nutritional Info for the WHOLE Batch of cookies: 995 calories, 19 carbs, 9 fiber