• 1 cup Onnit Chocolate Hazelnut Fatbutter®️
  • 2 tsp. coconut oil, melted
  • 3 tbsp. granular sugar substitute or sweetener of choice*
  • 1 egg, whisked
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • ¼ tsp. Himalayan salt
  • ¼ cup Lily’s Stevia-sweetened mini chocolate chips
  • ¼ cup crushed roasted hazelnuts
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or lightly grease with coconut oil to prevent sticking.
  2. In a large bowl, mix Onnit Chocolate Hazelnut Fatbutter®️, coconut oil, vanilla extract and egg until combined.
  3. Add sweetener of choice, baking soda, salt and chocolate chips. This part is easier to use your [clean] hands. Mix until everything is nice and combined.
  4. You can either roll two tablespoons of the batter into a small ball or use a mini cookie scoop to save your hands. Place each ball onto the baking sheet, repeat for approximately 15 cookies. Using a fork, press each cookie down slightly.
  5. Bake for 8 to 10 minutes. Let cool for 5 to 10 minutes prior to serving.
*We used Erythritol-based sugar substitute, Swerve (granular).