Dessert/ Snacks

Hazelnut Cookies

And so the baking continues…

I feel more enthused than ever to create new recipes at the moment and also to share as much of them as possible while also working on content for an ebook in the background. It’s a balancing act to say the least!

I’m also just loving having all the variety available to me over the course of the week, making sure no vegetable goes to waste and only making a trip to the grocery store once a week to pick up all the staples and anything I might need for recipes I have planned throughout the week purely because it’s something I’ve been craving or potentially because I’ve had a recipe request in that needs to be fulfilled.

Somehow I overly stocked up on roast skinned hazelnuts so when I would usually opt for an almond meal cookie when I’m craving something of the nutty variety, these came about out of a desire to make the most of what I had at hand. I will also be whipping up a couple of jars of hazelnut butter this weekend when I get a spare moment… I’m not even saying that sarcastically.  I somehow have so far managed to overfill my time and take on even more of what I love to do while I make the most of not being social!

These cookies are the kind of cookies you want to serve warm with a scoop of ice cream… but equally they are delicious served up a mug of matcha or coffee depending on your preference. Hazelnut and coffee is a match made in heaven in my opinion… I’m a MASSIVE fan of hazelnut milk in my coffee these days.

I digress…bake these cookies. Add them to your ever growing list of things to bake. Thank me later.

Chewy Soft Hazelnut Chocolate Chip Cookies

Print Recipe
By Serves: 10 -12 Prep Time: 10 minutes Cooking Time: 12 minutes


  • 1 tbsp milled flaxseed + 3 tbsp water
  • 130g ground hazelnuts
  • 80g ground almonds
  • 2 tbsp arrowroot or tapioca starch
  • ½ tsp baking soda
  • 100g coconut oil, soft but not fully melted
  • 125g coconut sugar
  • 80g dark chocolate chips



Preheat oven to 180C (350F).


Mix together flax and water in a bowl and set to one side for 5 minutes.


Meanwhile mix together hazelnuts through to baking soda.


Beat together coconut oil with coconut sugar. Add the dry ingredients to the wet ingredients.


Stir through the chocolate chips.


Create 10 -12 balls of cookie dough, place onto a baking sheet lined with baking paper, lightly flatten and bake for 12 minutes.


Leave to cool on the tray for 10 minutes.


Store in the fridge for up to five days.


Serve at room temperature or warm them up and serve with your favourite non dairy ice cream!

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