I always feel like I've accomplished something good in the world when I create a recipe like this one. A recipe that is free of gluten, grains, dairy, eggs, soy, corn and refined sugar but still tastes like it could be unhealthy. It's *almost* allergy friendly, which would have been even more of an accomplishment. However, I wanted to make healthy Hazelnut Cocoa Cookies and well, hazelnuts are nuts which is a common allergen.
But, rather than focus on what these aren't, I want to focus on what they are. These are Paleo and Vegan cookies. They are soft, moist and sweet - almost like a brownie. In addition, these gluten free hazelnut cookies are made with dry roasted hazelnuts, cocoa powder, cassava flour and sweetened with dates.
Ingredients in Hazelnut Cookies
Less than 10 ingredients are needed for these Paleo chocolate hazelnut cookies.
- dry roasted hazelnuts
- Medjool dates
- cocoa powder
- cassava flour
- chia seeds
- salt
- vanilla extract
- water
How to Make Chocolate Hazelnut Cookies
These cookies require a food processor. It is necessary for blending the hazelnuts and dates. But, the process is so simple!
First, combine hazelnuts and pitted dates in a food processor. Blend until the mixture becomes a course flour.
Next, add the remaining ingredients. Blend well.
Remove the dough from the food processor and roll into 12 balls (about 1 Tbsp in size). Place balls on baking sheet and flatten with fork.
Lastly, place the baking sheet in the oven and bake cookies at 350 degrees F for 12 minutes.
Stuffing ice cream between 2 cookies to make an ice cream sandwich is most definitely recommended! This particular ice cream is Almond Dream Praline Crunch (not completely Paleo, but gluten free, dairy free and soy free).
Looking back at these pictures is making me salivate! This combination of soft Hazelnut Cocoa Cookie and sweet praline ice cream was fantastic.
Enjoy!
Hazelnut Cocoa Cookies
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 minutes
- Yield: 1 dozen cookies 1x
Description
Soft, sweet Paleo and Vegan hazelnut cookies. Dairy free, grain free and perfect for a healthy sweet treat.
Ingredients
- ½ cup dry roasted hazelnuts
- 5 medjool dates (pitted)
- ¼ cup unsweetened cocoa powder
- ¼ cup cassava flour
- 1 Tbsp chia seeds
- pinch of salt
- 1 tsp vanilla extract
- ¼ cup + 1 Tbsp water
Instructions
- Preheat oven to 350 degrees F.
- In food processor, combine hazelnuts and dates, blending until mixture forms a course flour.
- Add remaining ingredients. Blend well.
- Remove dough from food processor and roll into 12 balls (about 1 Tbsp in size). Place balls on baking sheet and flatten with fork.
- Place baking sheet in oven (middle rack) and bake at 350 degrees for 12 minutes.
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