Chocolate Hazelnut Cookies

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5 from 1 vote

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www.theconsciousplantkitchen.com

These 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-hazelnut-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 144.7kcal

Author: Carine Claudepierre

Ingredients

1 cup Roasted Hazelnuts Unsalted (note 1)
⅓ cup Maple Syrup (note 2)
2 tablespoons Unsweetened Cocoa Powder

Optional

1 teaspoon Vanilla Extract (note 3)
3 tablespoons Chocolate Chips
1 pinch Sea salt

US Customary - Metric

Instructions

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.

Notes

Note 1: You can use unroasted hazelnuts as well but the cookies are way better with roasted hazelnuts. I don't recommend using salted hazelnuts as the cookies would be way too salty.

Note 2: Other liquid sweeteners like agave syrup or coconut nectar also work.

Note 3: Or 1/4 teaspoon of almond extract for a different flavor. Or skip for plain hazelnut cookies.

Storage: Store in an airtight container for up to 1 week in the fridge or freeze them for later.

Nutrition