Flourless "Nutella" Chocolate Hazelnut Cookies Recipe
Flourless "Nutella" Chocolate Hazelnut Cookies that are so delicious you won't believe they're healthy! A dreamy, chewy chocolate cookie chock full of hazelnuts and chocolate chips.
Servings: 12 -14 cookies
Ingredients
- 1 cup hazelnut butter can sub for almond butter
- 1/2 cup coconut sugar
- 1 flax egg 1 tbsp ground flax meal + 3 tbsp water
- 2 tbsp cacao powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup vegan chocolate chips I recommend this brand of oil-free, refined sugar free chips
- 1/4 cup hazelnuts
- pinch of salt optional
Instructions
- Preheat your oven to 350F while you prepare your cookie dough.
- In a large bowl, mix together hazelnut butter and coconut sugar until smooth. Add flax egg, cacao powder, baking powder and vanilla extract and fold gently with a spatula until combined.
- Sprinkle in vegan chocolate chips and hazelnuts, folding in until evenly disributed, then form balls of dough using a cookie scoop (or, approximately 1 1/2 tbsp of dough).
- Place dough onto a lined baking sheet and lightly press down to flatten a bit. Cookies will not spread much when baking. Bake for 10-13 minutes, until tops are golden and edges slightly crisp. Let cool and enjoy.
Notes
Secrets to Success
- For best results, I highly recommend using a lined baking sheet. My preferred method is a nonstick, silicon baking mat. Since the cookie is flourless, it is a little more easily broken, so use a very nonstick surface to avoid having to poke at it to remove it from the sheet pan. You can also use parchment paper instead.
- I also recommend using a cookie scoop to make perfect balls and keep your hands free from sticky dough! Again, it is a stickier, flourless dough, so I found it to be super helpful.
- Finally, if you're baking this in the summer, or during warmer times and find that the dough doesn't form, consider popping it in the fridge for a few minutes before scooping.
- Oh, and last but not least, trust me when I say this cookie begs for a cold glass of vegan mylk. Optional, but also highly recommended, dip the cookie in the mylk!