60g oat flour
30g brown rice flour
200g roasted hazelnuts (ground)
25g tapioca flour
50g monkfruit sweetener (crystalized) substitute with coconut or brown sugar if wanted
50g maple syrup
1tsp baking powder
1 chia egg (2tbsp plant based milk/ 1 tbsp chia seeds)
Optional: monk fruit sweetener for coating (process crystalized monk fruit sweetener in food processor into a powder)
Preheat oven to 300F and prepare cookie sheet with parchment paper.
In a bowl mix all dry ingredients. In a small separate bowl mix the egg with maple syrup.
Add to dry ingredients and combine into a sticky dough. If too sticky add tapioca flour. Wrap in foil and place in the refrigerator for about 15 minutes. Now form little balls with the dough. With your hand balm roll each ball back and forth and form into a little crescent. Place onto your baking sheet. Once you have made all your crescents bake for about 13-15 minutes in the oven. Take out of the oven and let them cool down for about 1 minute. Once cooled down a bit coat them in powdered monk fruit sweetener. Transfer cookies onto a plate or baking sheet. Let sit for half an hour and then transfer into an airtight container. Store cookies on your counter or fridge for up to 3 weeks.