Hazel & Cocoa Cookies: Nutty, Nourishing, and Perfectly Sweet
These Hazel & Cocoa Cookies blend rich, wholesome ingredients into a treat that’s as satisfying as it is nourishing. Made with almond and cassava flours, dark chocolate, and toasted hazelnuts, these cookies skip refined sugars and flours while still delivering a delightful crunch and melt-in-your-mouth experience. Perfect for both adults and children, they’re an ideal snack to share.
Ingredients:
- 2/3 cup coconut sugar
- 95g refined coconut oil, melted
- 1 egg (or a flax egg for vegan option)
- 1 tsp pure vanilla extract
- 2 cup and ¼ cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- ½ cup dark or dairy-free chocolate, chopped
- 1/2 cup toasted hazelnuts, chopped
- 2 tbsp hazelnut butter (optional, for extra richness check out my homemade Nutella )
- Flaky sea salt for sprinkling
- A pinch of cinnamon (optional, for warmth)
Instructions:
- Preheat and Prep:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and even baking.
- Mix Wet Ingredients:
- In a large bowl, mix the coconut sugar and melted coconut oil until well blended.
- Add the egg (or flax egg for a vegan twist) and vanilla extract, stirring until smooth and incorporated. This forms the creamy base of the cookie dough, adding moisture and natural sweetness.
- Prepare the Dry Ingredients:
- In a separate bowl, whisk together the almond flour, cassava flour, baking soda, kosher salt, and cinnamon if using. These flours add fiber and create a gluten-free cookie with a lovely texture that’s light yet satisfying.
- Combine and Fold:
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Gently fold in the chopped chocolate, toasted hazelnuts, and hazelnut butter if using for an extra boost of nutty richness.
- Shape and Sprinkle:
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing about 2 inches apart.
- Lightly sprinkle the tops of each cookie with flaky sea salt to enhance the chocolate and hazelnut flavors.
- Bake and Cool:
- Bake for 10-12 minutes or until the edges are golden and the centers are slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. This helps the cookies set and develop a chewy texture.
Health Benefits:
These cookies are naturally rich in fiber, protein, and healthy fats from the almond flour, hazelnuts, and coconut oil. The chocolate provides antioxidants, while a touch of coconut sugar adds natural sweetness without spiking blood sugar levels like refined sugar.
Enjoy!
These Hazel & Cocoa Cookies are a deliciously wholesome treat for everyone at the table. Whether paired with a warm cup of tea or packed as a snack, they bring comfort, nourishment, and joy to every bite.
