Having a bit of a hazelnut fest here, made a batch of hazelnut milk yesterday and will be working on a gluten-free hazelnut biscotti recipe with the pulp later this week but for now you can have this chocolately, gooey, delicious little cookie recipe inspired by a Nuttella loving little guy I worked with this weekend. Who doesn’t love the combo of chocolate and hazelnuts and I LOVE chocolate, particularly really dark chocolate. I always have 99% Unsweetened Calbert on hand and use it to make my own chocolates, in smoothies or whatever, but, for this recipe feel free to use any chocolate you love. Choose a quality bar and simply chop it up, the darker to better for you but I think with all the other healthy ingredients in these cookies you can afford to have the chunks be a little not so healthy 😉
Oven 350 degrees
Baking sheet lined with parchment paper
1 tablespoon Ground Flax OR Ground Chia mixed with 3 tablespoons water
1/4 cup Coconut Oil
1/4 cup Hazelnut Butter
1/3 cup Coconut Sugar
1/3 cup Cane Sugar
2 teaspoons Vanilla Extract
Use a hand blender to mix well then add dry:
1.5 cups Gluten-free Oat Flour
3 tablespoons Cocoa Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1-2 teaspoons Hazelnut, Almond or other non-dairy Milk
1/2 cup Dark Chocolate, chopped
1/2 cup Hazelnuts, lightly roasted, skins rubbed off and chopped
1/4 cup Raw Cacoa Pieces *optional
First mix together ground flax or chia (this is your egg replacer) and water and set aside for 5 minutes. Then, add the rest of the wet ingredients and with a hand mixer, mix until smooth.
Add dry ingredients. Mix again. Add milk just to moisten up a bit if necessary. The dough is sticky, much like a peanut butter cookie.
Add chopped chocolate, roasted, skin removed, chopped hazelnuts and raw cacoa pieces if using and then use a wooden spoon to incorporate.
Divide into 12 batter balls, shape and slightly flatten with a spoon. Sprinkle with coarse sea salt then bake for 12-15 minutes.