Chocolate hazelnut cookies — what’s not to love about those three words? These deliciously lightly-sweet cookies have no flour, no butter and are refined sugar-free. They are naturally sweetened with pure maple syrup and dried figs. And for that chocolatey flavor, they are made with superfood raw cacao powder. Yes, cookie friends, I think you might love these.
A healthier cookie that’s also delicious
Every year I like to experiment with new cookie recipes that are either gluten-free, sugar-free (i.e. naturally sweetened) or vegan. Or a combination of all three! These chocolate hazelnut cookies are two of those. Naturally sweetened and flourless, they can ALSO easily made vegan by replacing the egg with a vegan egg alternative. My favourite is to make a “chia egg” using 1 tablespoon chai seeds mixed with 3 tablespoons water. And my natural sweeteners of choice are maple syrup and dried fruit such as dried medjool dates or figs. In this particular recipe, I choose dried figs as they are a wonderful compliment to hazelnuts and chocolate.
Simple and easy 7-ingredient cookies
These cookies require just 5 minutes of preparation, 15 minutes in the oven and only 7 ingredients. Which means they are EASY! But it doesn’t stop there. These cookies contain high-quality ingredients that make a scrumptious tasting cookie.
- Soft and chewy, the dried figs provide ample sweetness and a hint of honey-nectar.
- Raw cacao powder gives them that bittersweet chocolate taste.
- Hazelnuts, which are toasted and ground, add that essential nuttiness that pairs so perfectly with chocolate.
- Maple syrup (grade A) adds a mild sweetness and contains a variety of essential vitamins and minerals.
I think you will love these chocolate hazelnuts cookies!
Made from just a few ingredients, these easy to make cookies are ready in less then half an hour — start to finish — and ready to enjoy! They are:
- Tender on the inside
- Lightly sweet
- A little chocolatey
- Easy to make
- & SO very delicious
And true story, as a non-sweets eater, I love these cookies too. I find there are perfect stored chilled in the fridge and enjoyed with a morning coffee. That’s my kind of breakfast cookie! 🙂
Looking for other refined sugar-free cookie ideas?
Try one of these favourite cookie recipes:
- Wholemeal Chocolate Cookies with Cashews & Cocoa Nibs
- Tahini Medjool Date Cookies (vegan)
- Bliss Balls with Dates and Dark Chocolate
- Almond-Tahini-Date Cookies (Gluten-free)
Chocolate Hazelnut Cookies with Dried Figs
Ingredients
- 225 g hazelnut meal (ground hazelnuts)
- 60 ml maple syrup (4 tablespoons)
- 4 soft dried figs, quartered (60 g)
- 1/4 teaspoon fine sea salt
- 2 1/2 tablespoon raw cacao powder
- 1 medium egg (or vegan alternative, see tips below)
- 50 g chopped hazelnuts
Method
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Preheat the oven to 350° F / 175° C and line a baking sheet with parchment paper.
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Using a food processor, combine the hazelnut meal, maple syrup, dried figs, salt, cacao powder and egg. Mix to produce a sticky cookie dough.
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Using a tablespoon, divide the dough into 12 equally sized pieces, rolling each portion of dough between the palms of your hands.
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Then lightly press down each piece of dough to flatten it slightly and then press into the chopped hazelnuts to coat both sides.
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Place on the prepared baking sheet and bake in the middle of the oven for 15-17 minutes, until the hazelnuts are lightly golden on top.
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Remove from the oven, place cookie sheet on cooking rack and let the cookies cool down before transferring to a plate.
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Once fully cooled, store in an airtight container (I store mine in the fridge and find they taste even better the next day). Enjoy!
Notes
- Make these cookies vegan: Replace 1 egg with 1 tablespoon chia seeds+ 3 tablespoons water OR try 1 teaspoon psyllium with 3 tablespoons water. I find both these egg replacements work best.
- If you are preparing smaller cookies, then reduce the baking time slightly.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes or Lounge Kitchen Tunes Playlist on Spotify.
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