mga ito Chocolate Hazelnut Cookies 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.
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Chocolate Hazelnut Cookies
Ingredients
- 1 tasa Roasted Hazelnuts - Walang asin (tala 1)
- ⅓ tasa Maple syrup - (tala 2)
- 2 tablespoons Unsweetened kakaw pulbos
Opsyonal
- 1 kutsarita Vanilla Extract - (tala 3)
- 3 tablespoons Chocolate chip
- 1 kurutin Asin ng dagat
tagubilin
- 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.
Mga Tala
Pagkain
Ingredients at Substitutions
You need only 3 ingredients to make these cookies (and a couple of optional ones you can add). Here’s how to pick them!
- Roasted Hazelnuts – 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.
- Maple syrup – This acts as a natural sweetener and helps bind the ingredients together. Agave syrup or coconut nectar also work well.
- Unsweetened kakaw pulbos – This brings a rich chocolate flavor to the cookies. You can also use cacao powder.
- Vanilla Extract – This optional ingredient enhances the overall flavor profile. Almond extract also works for a different taste.
- Chocolate chip – 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).
Mga Tip sa Pagbe-bake ni Carine
Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa perpektong cookies.
- Use Ground Hazelnuts – For a quicker preparation, use 1 cup of ready-made ground hazelnuts instead of whole ones.
- Enhance the Flavor – 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!
Salamat sa iyo kaya magkano!
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.
Gumana ito nang eksakto gaya ng nakasulat, salamat!
Salamat!
It’s extremely tasty and easy to make. My favourite cookies from now on:))
Salamat sa iyo kaya magkano!
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.