These cookies turned out so delicious and are so simple to make. They’re refined sugar-free, flour-free, grain-free, gluten-free, and lactose-free if you prefer…

There aren’t any fancy ingredients either 🙂 Just things everyone has at home. They’re quick to make and taste amazing. Flourless cookies usually lose their crispness the next day. These beauties didn’t even soften for three days, and then they were gone. If I didn’t have portion control issues, I could have finished them all in one day 🙂

We were recently invited over by friends. My friend made the same cookies for me. Everyone around me knows my diet, so they prepare accordingly. My friend has two children. I had some, and they had some too 🙂 I couldn’t wait to taste them. So I made them at the first opportunity, and they were amazing! 💗

Ingredients:

• 1 cup hazelnuts
• 1 cup dried mulberries
• 1 tablespoon raw cocoa powder (you can use any cocoa powder you like)
• 1 egg
• 1/4 cup milk (almond milk or any liquid milk you prefer)

We grind the hazelnuts and dried mulberries together in a food processor until they are like flour. Then we mix them with the other ingredients. We knead. If the ingredients don’t mix well, you can add a little more milk. I shaped them by wetting my hands and baked them in the oven at 160 degrees for about 30 minutes. I recommend letting them cool down a bit before eating. They were crispy both immediately after baking and the next day, and even the day after that. It yielded about 15 pieces.