Nutty, roasted hazelnuts paired with decadent, smooth dark chocolate. The best combination known to man. I love to spread Nutella on just about anything. My favorite is in-between a warmed croissant, with a cup of coffee, watching a Christmas movie. Ugh, yes pleeeeease! If you share this love for Nutella, then boy do I have a treat for you!
I’m not vegan, vegetarian, or strictly raw, but I do love to try and eat that way as much as possible. Don’t get me wrong, nothing beats a juicy steak or a grilled chicken wrap. But when I eat mostly plant-based foods, I find that I feel better and am more confident in myself. Whenever I cook, I try my hardest to come up with the cleanest recipe, but I want the dish to still taste really delicious. These cookies will blow your mind. And did I mention their grain-free, paleo, and vegan-friendly? Yes, I’m amazing. And so are these cookies.
With the holidays coming up, healthy alternative baking is perfect. Everyone goes into the holidays expecting to come out a few pounds heavier… at least, I do – haha. By all means, enjoy yourself! But also keep in mind that taking care of your body takes priority. These cookies are the perfect holiday treat that leave you feeling satisfied and happy knowing that the ingredients are wholesome!
Stack these yummy morsels in a mason jar (obviously, I mean is there any kind of jar that the world is using?), tie some string around it, and give it as a gift! Oh, and add a sprinkle of coarse sea salt on top of these babies and WE”RE IN BUSINESS!
- 2 cups raw hazelnuts
- 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 pure cacao powder
- 1 teaspoon baking soda
- 3 oz. of your favorite dark chocolate bar, chopped (at least 72%, I used 88%)
- Coarse sea salt, for sprinkling
- Preheat oven to 350F.
- 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 oven heated!
- Transfer hazelnuts to 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. Once it starts to get creamy, add in a teaspoon of coconut oil and the salt and process again for another minute or two. Let the nut butter sit for 5-10 minutes until it cools down a bit. This is important, 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 cacao 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 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.
- The dough will more than likely be a bit oily. Do not worry about this, it's supposed to be and the cookies will bake up beautifully! Just follow the directions and make sure you flatten your cookies BEFORE baking!
- If you want to make this recipe dairy free, use a dairy free or vegan chocolate bar or chips.
- If you use chocolate chips, use about 1/3-1/2 cup.
- These cookies are delicious when warm from the oven, but I found that they became more chewy the next day and it was killer. I would recommended waiting until they are completely cooled so that they have time to solidify a bit more.
Oh, and Happy Thanksgiving ♥ Take a second to sit and reflect all of your blessings and thank God for them!