These Double Chocolate Hazelnut Cookies are chocolatey, cakey, thick and full of wonderful bites of Dark Chocolate and Hazelnuts.
They also have a couple spoonfuls of my Homemade Nutella in them! Talk about a decadent dessert!
These babies come together in 15 minutes start to finish and they’re completely vegan, gluten- free and refined sugar free! You would never know by tasting them though!
Double Chocolate Hazelnut (V/GF)
These cookies are chocolatey, cakey, thick and full of wonderful bites of Dark Chocolate and Hazelnuts. They also have a couple spoonfuls of my Homemade Nutella in them!
- 1/2 cup coconut oil
- 1 cup coconut sugar
- 1/4 cup almond milk , unsweetened
- 2 tbsp homemade nutella (see previous post for recipe)
- 1/2 tsp hazelnut extract (almond extract works great too!)
- 1 cup gluten free all purpose flour
- 1 cup almond flour
- 5 tbsp cacao powder , unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup raw hazelnuts , crushed
- 1/4 cup dark chocolate chips
Thoroughly mix the coconut oil and coconut sugar together, then add the almond milk, nutella, vanilla and hazelnut extract.
In a separate bowl mix both flours, cocoa powder, baking soda, baking powder and salt.
Combine the wet and dry ingredients, then fold in the hazelnuts and chocolate chips.
Let mixture chill covered in the refrigerator for about 20 minutes.
Preheat oven to 350 degrees F and like a baking sheet or two with parchment paper.
Roll cookie dough into balls (2 tbsp worth) and place on prepared pan(s). There should be enough to make 12 cookies.
Bake cookies for 9-12 minutes.
Let cookies cool before serving. Enjoy!
Store leftovers (if there are any 😏) in an airtight container at room temperature for up to a week! They actually get even better after sitting for a couple nights!