Chocolate Hazelnut Cookies
These chocolate Hazelnut Cookies are a delicious treat with a great combo of flavors! Not only are they full of chocolate, coffee, and hazelnuts, they are made with healthier ingredients.
Equipment
- Cookie sheet
- Parchment paper
- Large mixing bowl
- Measuring cups and spoons
- Spatula
Ingredients
- ⅓ Cup Coconut oil softened but not melted
- 2 Tbsp Unsweetened almond milk
- 1 tsp Pure vanilla extract
- 1/2 Cup Coconut sugar
- 1 Large egg
- 1 Cup Unbleached All-Purpose Flour
- ½ Cup Whole wheat flour
- 1/4 cup Cacao powder
- 1/2 tsp Baking soda
- ¼ tsp Fine sea salt
- 1 tsp Instant coffee
- ¼ Cup Semi-sweet chocolate chips
- ¼ Cup Chopped hazelnuts
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, beat together the coconut oil, almond milk, coconut sugar, and vanilla extract until smooth.
- Stir in the cacao powder, flour, instant coffee, baking soda, and sea salt, and mix until it’s a thick batter.
- Fold in chocolate chips and chopped hazelnuts.
- Scoop about 1 tbsp of dough and roll it into a ball. Place it onto the baking sheet and repeat for the remaining dough, spacing the cookies about 2 inches apart. Flatten the balls with your fingers or a spatula slightly.
- Bake in preheated oven for 8-10 minutes.
- Remove from the oven and let cool on the pan for 5 minutes. Then move to a wire rack to finish cooling.
Notes
If the dough seems too wet and hard to handle, pop it in the fridge for about 5 minutes to make it easier to handle.
Make sure to flatten out the cookie dough with your hand or a spatula before you bake them. They don't flatten that much on their own.
Bake the cookies for about 8 minutes if you prefer soft and chewier cookies. If you prefer crunchier cookies, bake them for 10.
Keep the cookies in an airtight container or Ziploc bag at room temperature for up to 5 days.
Make sure to flatten out the cookie dough with your hand or a spatula before you bake them. They don't flatten that much on their own.
Bake the cookies for about 8 minutes if you prefer soft and chewier cookies. If you prefer crunchier cookies, bake them for 10.
Keep the cookies in an airtight container or Ziploc bag at room temperature for up to 5 days.