Chocolate Chunk Hazelnut Cookies
These Chocolate Chunk Hazelnut Cookies are gluten-free, soft, chewy, and loaded with dark chocolate chunk and hazelnut flour!
Servings 14 people
Calories 144kcal
Ingredients
- 2 tablespoons melted coconut oil
- 3 tablespoons maple syrup or honey or keto syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups hazelnut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar-free chocolate chunk + more for topping I used Lily's 70% cacao
Instructions
- Pre-heat the oven to 350F.
- Add the coconut oil and maple syrup in a large bowl and stir well.
- Then, add the egg and vanilla and whisk together until combined.
- In a medium bowl, stir together the hazelnut flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix well until combined.
- Fold in chocolate chunk.
- Scoop out 1 tablespoon of the batter onto the tray with a silicone mat or parchment paper.
- Press down gently with your fingers to flatten slightly.
- Top each with a few additional chocolate chunk, if desired.
- Bake for 12 minutes. Let them cool completely to remove from the baking sheet, otherwise the cookies may break apart.
Notes
- Instead of using dark chocolates, you can substitute with other types of chocolates such as white chocolate, milk chocolate, caramel, and more!
- You can fold in some roasted hazelnuts to the batter for more hazelnut flavour.
- Be careful not to overmix the batter or your cookies might become tough.
- To store: Store the chocolate chunk hazelnut cookies for up to a week in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1/14 | Calories: 144kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Cholesterol: 13mg | Sodium: 92mg | Potassium: 15mg | Fiber: 1g | Sugar: 3g