Dessert for 24

Chocolate Hazelnut Gingersnaps

Name: Chocolate Hazelnut Gingersnaps
Total time: 52 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 cup + 2 tablespoons coconut sugar; 1/4 cup coconut oil; 2 tbsp + 2 teaspoons molasses; 1 egg white; 1 1/2 cups hazelnut flour; 5 tbsp coconut flour; 1 3/4 tsp baking soda; 1 tbsp ground coffee; 2 tsp ground ginger; 2 tsp cinnamon; 1/2 tsp sea salt; 3 oz dark chocolate; 1/4 cup toasted hazelnuts

$1.47for 452 minServes 24

Hazelnut flour cookies blend coffee, molasses, ginger, and cinnamon, then bake with dark chocolate and toasted hazelnuts.

Photo: foodfaithfitness.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Nuts and seeds, 8 oz$0.70/oz typical	8 oz	$5.51Typical price
	Shredded coconut, 1 oz$0.30/oz typical	1 oz	$0.28Typical price
	Coffee and tea, 0.5 oz$0.80/oz typical	0.5 oz	$0.40Typical price
	Chocolate chips and baking chocolate, 3 oz$0.45/oz typical	3 oz	$1.35Typical price
Total for the servings shown		$8.81

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilBaking powder and sodaDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Salt and pepper

Not included in the cost.

52 minstart to table
Mediumdifficulty
24servings as written
$typical cost tier

American Vegetarian Dairy-free Budget Desserts

Typical price

$0.37 per serving$1.47 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup + 2 tablespoons coconut sugar
1/4 cup coconut oil
2 tbsp + 2 teaspoons molasses
1 egg white
1 1/2 cups hazelnut flour
5 tbsp coconut flour
1 3/4 tsp baking soda
1 tbsp ground coffee
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp sea salt
3 oz dark chocolate
1/4 cup toasted hazelnuts

Steps

Stir the coconut sugar, coconut oil, molasses, and egg white together in a large bowl.
Whisk the hazelnut flour, coconut flour, baking soda, coffee, ginger, cinnamon, and salt in another bowl.
Add the dry mixture to the wet mixture and stir until a soft dough forms.
Fold in the chopped dark chocolate and toasted hazelnuts, then chill the dough for 30 minutes.
Heat the oven to 350 F and line a baking sheet with parchment.
Scoop 24 portions onto the sheet and bake for 10 to 12 minutes, until the edges are firm.