Today, I’m giving you a recipe for cookies made with real, simple, natural HEALTHY ingredients. SO many basic adjectives, so much cookie goodness.
This is for all of my nutella lovers; I know who you are. Well not exactly, but I do know what it’s like to have a nut butter obsession. The kind that makes it difficult to buy a jar because you can’t stop at one spoonful, or two, or even four. I need a NBSG (nut butter support group).
In my opinion, these cookies magically taste very similar to nutella except you don’t have to go out and buy a jar so that you have to worry about drowning in a sea of chocolate ecstasy with a side of guilt.
The truth is when I thought about these cookies, I was determined to track down some hazelnuts (thank you Trader J’s). Of course if you didn’t know, Nutella is made up of beautiful toasty hazelnuts. All you’ll need to do in this recipe is toast your hazelnuts in the oven for 10 minutes before making it into a creamy nut butter.
Of course instead of using refined sugar in my dough, I opted to use unrefined coconut sugar, which still contains many nutritious minerals and is all natural. There isn’t much else in these cookies: eggs, cocoa powder and chunks of dark chocolate for good melty measure.
Best ingredient though? Love.
You can call them healthy nutella cookies but since I actually didn’t use any nutella, I opted for double chocolate hazelnut. Regardless of the name, they are amazing, chewy and easy to whip up. Plus, you get to add sea salt on top, and you know how I feel about that. AMAZINGGGGG.
If you make these be sure to snap a pic and tag #ambitiouskitchen on Instagram so I can see how they turn out for you! xo.
- Serves: 18 cookies
- Serving size: 1 cookie (based on 18)
- Calories: 155
- Fat: 11.4g
- Carbohydrates: 11.5g
- Sugar: 8.8g
- Fiber: 2.2g
- Protein: 3g
- 2 cups raw hazelnuts (or about 1 cup hazelnut butter or almond butter if you prefer)
- 1 teaspoon coconut oil
- 1/4 teaspoon salt
- 2/3 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 1/2 cup good-quality unsweetened cocoa powder
- 1 teaspoon baking soda
- 3 oz your favorite dark chocolate bar, chopped (at least 72%, with no soy)
- Coarse sea salt, for sprinkling
- Preheat oven to 350 degrees F.
- Evenly spread hazelnuts onto a large baking sheet. Toast the hazelnuts in the oven for 8-10 minutes. Remove from the oven and let cool for 5-10 minutes. Keep heat in the oven.
- Transfer hazelnuts to the bowl of a food processor and process for 10-15 minutes or until it turns into a hazelnut butter; you'll probably have to scrape down the sides frequently. We want this to be very creamy so make sure to get it that way. Once it starts to get creamy, add in a teaspoon of coconut oil and the salt and process again for another minute or two. Now let the nut butter sit for 5-10 minutes until it cools down a bit. This is important so don't forget to do it! Otherwise you'll end up with a cooked egg.
- Add in the coconut sugar, vanilla, egg, and an extra egg yolk. Process again until well combined and a dough begins to form. Next add in cocoa powder and process again. The dough may become a large ball, so if that happens just transfer the dough to a medium bowl and use a wooden spoon to stir it all together until well combined. Next stir in chopped chocolate. Form dough into 1 1/2 inch balls, place on cookie sheet and flatten the dough with the palm of your hand. I like to flatten mine pretty thin.
- Bake for 8-10 minutes then remove from oven and sprinkle with sea salt. Allow cookies to cool on cookie sheet for a few minutes before transferring to a wire rack to cool completely. Makes about 18 cookies.
If you want to make this recipe dairy free, use a dairy free or vegan chocolate bar or chips.
If you want to make this recipe paleo, just be sure to use a paleo-friendly chocolate bar/chunks/chips. If you use chips/chunks, you'll end up using about 1/3-1/2 cup.