Chocolate Hazelnut Cookies (Gluten Free, Paleo, Vegan) (Edit recipe)

59 recipes
|
29 followers

These chocolate hazelnut cookies are rich and chewy with a bold hazelnut flavor and filled with chunks of dark chocolate. This hazelnut cookie recipe is gluten free, paleo friendly and vegan (no eggs, no dairy). It's the perfect cookie for the holidays or just because you need a little sweet treat.

save

View original recipe

PREP TIME

10 minutes

COOK TIME

12 minutes

INGREDIENTS

Serves: 18

Ingredients

1 cup Hazelnut, raw (134g)
0.333 cup Pure Maple Syrup
0.25 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, (48g)
1 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
1 tsp Pure Vanilla Extract
0.5 cup Cocoa Powder, (42g)
2 Tbsp Tapioca Starch
0.5 tsp Baking Soda
0.25 tsp Salt
0.333 cup Dark Chocolate
0.5 Tbsp Maldon Sea Salt Flakes, (optional topping)

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a food processor, blend the hazelnuts to a coarse flour. This will take about 1 minute.
After blending the hazelnuts, add the remaining ingredients (except the dark chocolate and flaked salt) to your food processor. Pulse the mixture a few times, then blend until the cookie dough is well combined. You'll need to stop and scrape down the sides a couple times.
Add the dark chocolate chips and pulse the mixture to combine the chocolate into the batter.
Use a small cookie scoop to scoop the cookies onto the lined baking sheet. Each cookie is about 1 rounded tablespoon in size, making 18 cookies. Leave a little room between each cookie, as they do slightly spread.
Place the cookies in your oven (middle rack) and bake at 350 degrees for 12 minutes.
When the cookies come out of the oven, they will be tender and crumbly. Do not remove them from the pan until they've had a chance to set (about 5 minutes). Then, transfer them to a wire cooling rack.
If you wish, top the cookies with flaked salt and chopped hazelnuts just after baking.

Notes

Best stored in an airtight container or baggie in the freezer, up to one month.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	125
Fat:	11 g
Carbohydrates:	7 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	258 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.