1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together 2 cups (200 grams) hazelnut flour, ½ cup (35 grams) unsweetened coconut flakes, ½ teaspoon baking soda, and ¼ teaspoon salt. Isn’t it great how these basic steps set the stage for something special?

2-Next, in a small bowl, mix 6 tablespoons (120 grams) raw honey, 4 teaspoons (20 grams) melted coconut oil, and 2 teaspoons pure vanilla extract. Pour the wet ingredients into the dry ones and stir until a thick dough forms. Shape the dough into sixteen 1-inch balls and place eight balls per parchment-lined baking sheet, then flatten them before baking remember, they don’t spread on their own!

3-Bake for 8 to 10 minutes or until golden, then cool the cookies on the baking sheets for 5 to 10 minutes before transferring to a wire rack. Once cooled, store them in an airtight container in the refrigerator to keep them from getting sticky. Wow, doesn’t that sound like a recipe for success?