Wednesday, February 1, 2012

Double Chocolate Hazelnut Coconut Cookies

Once in a blue moon I crave chocolate like a crazy person.  This makes my chocoholic husband insanely happy.  These little double chocolate cookies really hit the spot.  Dates give this cookie a nice chewy, soft texture.  Generally I use almonds or walnuts as the base ingredient in grain free baking.  But I had some lonely little hazelnuts in the fridge just waiting for their turn.  Hazelnuts and chocolate?  Fuggedaboutit.   
Double Chocolate Hazelnut Coconut Cookies
  • -1 cup whole raw hazelnuts
  • -1/3 cup whole raw almonds
  • -1/4 cup coconut flour
  • -1/4 cup raw organic cacao
  • -1/2 teaspoon baking soda
  • -1/8 teaspoon salt
  • -6 dried medjool dates (pitted and soaked in filtered water for about 3-4 hours)
  • -1/4 cup coconut oil, melted
  • -1/2 teaspoon vanilla
  • -3 or 4 tablespoons honey
  • Enjoy Life mini chocolate chips (for the topping)
  1. Preheat oven to 375
  2. In food processor with s-blade, grind hazelnuts until coarse.
  3. Add almonds and blend until nuts release just a bit of oil.
  4. Add coconut flour, pulse. Add cacao, pulse.
  5. Add baking soda and salt, pulse, pulse, pulse.
  6. (the dry mixture should feel like a fine flour).
  7. Transfer dry ingredients to a bowl.
  8. In food processor with s-blade, add strained dates, coconut oil, vanilla, and honey and blend until incorporated.
  9. Add wet ingredients to dry and mix.
  10. Form small balls and press down into cookie shape
  11. Bake for 12 minutes.
  12. When cool, top cookies with melted chocolate chips.
Vegans use coconut nectar or maple syrup
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Posted by Amber at

Labels: chocolate, cookies, dessert, egg free, grain free, Paleo, vegan.


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