Ratio    3.8:1        

Total Calories    349 kcals  


Fat                      34.7g

Protein                6.9g

Carbohydrate     2.3g


Makes 5 cookies each providing 69.8g kcals, 6.9g Fat, 1.4g Protein, 0.5g Carbohydrate

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18g Butter

5g Green and Blacks Dark Cooking Chocolate

28g Fudco raw ground hazelnuts

0.5g Barkat baking powder

0.5g Bicarb of soda

Vanilla essence

Sweetener to taste (Hermesetas or Truvia)

10g whipped egg whites (stiff peaks)



1. Pre heat the oven to 180 degrees or gas mark 4.

2. Melt the butter and chocolate together in a bowl.

3. Mix in the ground hazelnuts, baking powder, bicarb, vanilla and some sweetener. The dough will be stiff but try to mix well.

4. Add half the egg white and stir well, this should loosen the mixture and allow you to fold in the remaining egg white.

5. Divide the dough into 5 cookies and drop them onto a silicon tray or lined baking tray (it can help to have wet hands when rolling them into balls so the mixture doesn’t stick to your fingers).

6. Slightly flatten them with your palm or a fork before baking.

7. Bake for 7 minutes (the tops of the cookies will crack).

8. Remove from the oven and allow to cool.


Recipe by The Daisy Garland

© The Daisy Garland