Combine 3 tablespoons of boiling water together with your flax seed to make flaxeff. Stir and set aside. In a large mixing bowl, melt your ghee and add coconut sugar. mix together until the sugar has partly dissolved.
Add in your vanilla and flax eff to the butter mixture and stir.
In a separate bowl, mix together your dry ingredients.
Gradually add your dry almond flour mixture to your butter mixture, slowly stirring in between until fully combined. Chop your roasted hazelnuts, or if you are skipping the nuts just add your white chocolate and fold into the dough.
Cover your bowl with cling film and place in the fridge for an hour to allow the dough to rest.
Scoop your dough into 8 balls and place on a baking tray lined with parchment paper.
Bake for 10 to 12 minutes at 350°F until the edges are crisp. Your middle should still be a little soft when you remove from the oven. Allow to cool on a baking rack and enjoy.
Feel free to use a cookie cutter to shape your cookies after you've removed them from the oven. We encourage decorating these delicious treats!
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