These cookies are pretty soft, for crispier cookies, dry at low temperature in the oven or exchange the egg for coconut oil or butter.
ingredients
1 dl hazelnuts
1 dl shredded coconut
2 tbsp tahini or nut butter
1/2 tsp baking soda
1 egg
6 dates
1/2 dl lingonberries or cranberries
Pinch of sea salt
Process hazelnuts and coconut to a flour. Mash dates and egg. Combine all ingredients in a bowl and stir to a dough. Make 12-14 round balls, place on a parchment paper, lightly press to flatten and bake at 175 C for 10 min. Let cool on rack.
Drizzle and Drool 