• 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).