Estos Galletas de chocolate y avellanas are easy, healthy, 3-ingredient cookies made from roasted hazelnuts. They are chewy and taste like Nutella spread, but made with natural ingredients, no eggs, no dairy, no gluten.
Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.
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Galletas de chocolate y avellanas
Ingredientes
- 1 taza de Avellanas tostadas - Unsalted (note 1)
- ⅓ taza de Jarabe de arce - (nota 2)
- 2 cucharadas de Cacao en polvo sin azúcar
Opcional
- 1 cucharadita de Extracto de vainilla - (nota 3)
- 3 cucharadas de Chispas de Chocolate
- 1 pizca Sal marina
Instrucciones para la impresión en alta definición
- Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and place the hazelnuts on it.
- Roast on the medium rack for 10 minutes, remove from the oven and cool down completely – it takes about 20 minutes.
- Rub the hazelnuts between your hands to peel off the skin. You want all or most of the hazelnut skins to be removed.
- Add the hazelnuts to a high-speed blender, and blend them for 20 seconds, stop, scrape down the sides of the bowl with a rubber spatula, and repeat 2-3 times until it forms hazelnut flour. Don't blend for too long in one go, or it turns the nuts into hazelnut butter. It's okay if you have a few larger pieces of nuts, but not too many, as the batter wouldn't stick together and would remain loose.
- Pour the ground hazelnuts into a mixing bowl and add the remaining ingredients: maple syrup and unsweetened cocoa powder.
- Stir with a silicone spatula until it forms a sticky batter – it will look quite runny.
- Fold in salt and chocolate chips if used. Stir to evenly incorporate.
- Drop 9 dollops of batter on a large baking sheet, lined with lightly oiled parchment paper. Leave an inch of space between each. They won't expand much in the oven.
- Bake the cookies for 14 minutes at 350 °F (180 °C) until the top is dry. They will be soft to the touch, that's normal. Remove from the oven and let the cookies cool down on the baking sheet at room temperature. Do not touch them for at least 20 minutes.
- The cookies firm up and become chewy after they cool down on the baking sheet.
Notas
Nutrición
Ingredientes y sustituciones
You need only 3 ingredients to make these cookies (and a couple of optional ones you can add). Here’s how to pick them!
- Avellanas tostadas – These form the base of the cookies, bringing a nutty flavor and texture. You can also use pre-ground hazelnut flour if that’s easier to find.
- Jarabe de arce – This acts as a natural sweetener and helps bind the ingredients together. Agave syrup or coconut nectar also work well.
- Cacao en polvo sin azúcar – This brings a rich chocolate flavor to the cookies. You can also use cacao powder.
- Extracto de vainilla – This optional ingredient enhances the overall flavor profile. Almond extract also works for a different taste.
- Chispas de Chocolate – These add extra chocolatey chunks, if you want to.
How to Make Chocolate Hazelnut Cookies
These cookies are really simple to whip up. Here’s how in a few pictures.
Roast the hazelnuts on a baking sheet and roll them to remove their skin.
Place the hazelnuts in a high-speed blender.
Blend the nuts on high speed until it makes a meal – if you get hazelnut butter, you blended too much!
Add the rest of the ingredients, including any of the optional ones.
Stir the batter until it makes a smooth dough and place 9 dollops on a baking sheet.
Bake the cookies for 14 minutes at 350 °F (180 °C).
Consejos de repostería de Carine
Permítanme compartirles algunos consejos más para lograr galletas perfectas.
- Use Ground Hazelnuts – For a quicker preparation, use 1 cup of ready-made ground hazelnuts instead of whole ones.
- Mejora el sabor – Feel free to add chocolate chips, vanilla extract, and a pinch of salt to the batter for extra flavor dimensions.
- Expect Runny Batter – The cookie batter will appear quite liquid; this is normal. Bake small dollops and avoid touching them after baking.
- Cool for Chewy Texture – Allow the cookies to cool completely on the baking sheet at room temperature. This cooling time is crucial for them to firm up and develop a chewy texture.
Sounds awesome. Can’t wait to make them.
I look forward to hear your feedback on these.
So easy and so delicious! My husband’s favourite now!
¡Muchas gracias!
It was really good with almond extract. I put 1/4 agave and it was perfect. Thank you. Very easy to make in the toaster oven.
Esto funcionó exactamente como está escrito, ¡gracias!
Gracias!
It’s extremely tasty and easy to make. My favourite cookies from now on:))
¡Muchas gracias!
Can i use hazelnut meal?
Probably, but I didn’t measure the amount of grounded hazelnuts I get after blending 1 cup of roasted hazelnuts. You will probably need a bit less than 1 cup.