These Chocolate Hazelnut Crunch Cookies are the perfect dessert fix, made with simple wholesome ingredients. Decadent, loaded with extra hazelnuts for crunch and chopped Hu Kitchen chocolate—bonus points for using their Hazelnut butter chocolate bar! All made without refined sugar, gluten, or dairy, these cookies are bound to keep you feeling your best even when you’re sweet tooth hits 😏 Every bite has a chewy crisp edge with a soft and chocolatey center, making them extra yummy! There’s absolutely nothing not to love about these nutty, chocolatey cookies.
Chocolate Hazelnut Crunch Cookies
- 2/3 cup coconut oil, softened
- 2/3 cup coconut sugar
- 1 flax egg (1.5 tbsp ground flax + 3 tbsp water)
- 1 tsp vanilla extract
- 2 1/2 cup almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup roughly chopped hazelnuts
- 2 bars Hu Kitchen Hazelnut Butter dark chocolate
Preheat the oven to 350 degrees Fahrenheit. Prepare the flax egg and set aside. Beat the oil and sugar together until glossy. Add in the flax egg and vanilla and beat until smooth. Mix the flour, baking soda, and salt in a separate bowl and pour into the wet mixture. Mix to combine. Then stir in the chocolate chunks and nuts until combined. Bake for 12-13 minutes, or until lightly browned. Once out of the oven, let the cookies rest on the baking sheet for at least five minutes before transferring to a cooling rack. Enjoy!!
Add comment
Comments