Description
These Double Chocolate Hazelnut Cookies are soft, fudgy, and incredibly chocolatey! These irresistible cookies are loaded with melty dark chocolate chunks and crunchy hazelnuts, and you’d never guess they’re gluten-free, paleo, and vegan.
Ingredients
Scale
- ½ cup coconut oil, solid at room temperature, similar to softened butter
- ¾ cup coconut sugar
- 1 egg, room temperature, OR 1 flax egg, 1 tablespoon flax meal whisked with 2½ tablespoons water, let stand for 5 minutes to gel before using*
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cocoa powder
- ¾ cup (72g) Bob’s Red Mill blanched almond flour
- ¾ cup (84g) Bob’s Red Mill hazelnut flour
- ½ cup (3 oz, 85g) dark chocolate, chopped
- ½ cup toasted hazelnuts, roughly chopped
- Flaky sea salt, to sprinkle on top, optional
Instructions
- Beat together the coconut oil and coconut sugar until smooth. Add the egg or flax egg and vanilla and mix until smooth.
- Add the cocoa powder, almond flour, hazelnut flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate and hazelnuts.
- Use a cookie scoop to form cookies and place on a parchment-lined baking sheet; press down slightly. Place in the refrigerator for an hour if you want thicker cookies (I did this), otherwise, you can bake right away.
- When you’re ready to bake, preheat the oven to 350ºF.
- Before baking, sprinkle with flaky sea salt if desired. Bake for 10 minutes or just set.
- Store in an airtight container for up to a week.
Notes
If you don’t have hazelnut flour, you can use all almond flour instead.
Keywords: chocolate chip cookies, chocolate hazelnut, hazelnuts