chocolate hazelnut cookies

These soft, decadent, chewy chocolate hazelnut cookies are made with wholesome, nourishing ingredients: perfect to satisfy your chocolate cravings. A guilt-free treat that you won&#39;t be able to stop eating!

Chocolate Hazelnut Cookies (Sugar-Free)

flax seeds ((note 2))

water

hazelnuts ((note 1))

Medjool dates (pitted)

cocoa powder

sea salt

Preheat the oven to 160°C/320F and line a baking tray with greaseproof paper.

Make the flax egg: add the ground flax seeds and water to a small bowl and stir. Let it rest for at least 5 minutes to thicken (see note 2).

Take 1 cup of hazelnuts and grind them into a coarse powder in a food processor. Don&#39;t worry if you get some bigger chunks. They will add extra texture to the cookies. Set aside the ground hazelnuts in a mixing bowl.

In the same food processor, blend the Medjool dates into a paste by adding 1 tablespoon of water and the flax egg.

Chop the remaining 1/3 cup (50 g) of hazelnuts into chunkier pieces and spread them onto a tray or a plate.

Combine the ground hazelnuts, date paste, salt, and cacao powder in a large mixing bowl. Mix it all well to bind all the ingredients together and produce a thick, sticky dough.

Divide the dough into 10 equally sized pieces. Roll each portion of dough between the palms of your hands to form a ball. Squash the ball a bit to give it a cookie shape, then lightly press each one into the chopped hazelnuts to coat.

Place the cookies on a parchment-lined baking tray. Bake for about 10 minutes.

Remove from the oven and let the cookies cool down before moving them to a plate or airtight container. Be careful as they are pretty soft when they are hot. Resist the urge to try one warm, as they are much better when they cool down.

These 4-ingredient chocolate hazelnut cookies get their glossy exterior and chewy texture from an airy meringue.

Brutti ma Buoni (Chocolate Hazelnut Cookies)

sugar

hazelnuts

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-
high until soft peaks form, 2–4 minutes. Gradually whisk in the sugar, and when the meringue is nearly stiff, gradually sift in the cocoa. Continue beating to stiff peaks, 2–3 minutes more. Gently fold in the nuts.

Transfer the mixture to a small pot, turn the heat to low, and cook, frequently using a silicone spatula to stir and scrape the bottom of the pot, until softened and beginning to brown, 5–6 minutes. Remove from the heat, set aside to cool slightly, then refrigerate, uncovered, until the batter has cooled and solidified, about 20 minutes.

Position racks in the top and bottom third of the oven and preheat to 300°F. Use a tablespoon to shape the dough into approximately 20 balls. On two ­parchment-lined ­baking sheets, space the balls 1½ inches apart. Bake, switching and rotating the trays halfway through, until the cookies’ surfaces are glossy and dry but the interior remains soft, 20–25 minutes. Transfer to a wire rack and cool to room temperature before serving.

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Top 2 chocolate hazelnut cookies recipes from across the web

The most viewed chocolate hazelnut cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Hazelnut Cookies (Sugar-F...

Brutti ma Buoni (Chocolate Hazelnut...

The most viewed chocolate hazelnut cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine