I had a sweet tooth the other night so I threw these cookies together. I added corn starch to improve the texture and it worked out better than I expected. They’re crispy on the outside and chewy on the inside, which is my definition of the perfect cookie. They’re so good I’m going to make something similar as a pie crust for my Thanksgiving pumpkin pie.

2 eggs
1 cup hazelnut meal
1 cup date sugar
1 cup water
1/2 cup corn starch
1/2 cup cocoa powder
1/2 cup grapeseed oil
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt

Preheat oven to 350*F. Prepare cookie sheets with parchment paper. In a large mixing bowl, add dry ingredients and stir until well combined. Add wet ingredients and stir until the dough forms. Either drop dough onto cookie sheet several tablespoons at a time or roll into balls. Flatten cookies with the back of a spoon and bake for 10-15 minutes, until the outside is crispy.