Chocolate Hazelnut Cookie Bites

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Wow, I can’t believe that despite my crazy love for hazelnuts and chocolate, I hadn’t thought of making a cookie based on it. I do think if you can make a homemade nutella and dip them, it would be even more awesome!

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So yes, with these, I ground my own roasted hazelnuts into a meal so that I could bake them. I find that hazelnuts seem to just go perfect with anything chocolate. Perhaps it’s the idea of nutella that got me so crazy about the two!

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You can bake these for slightly shorter if you like them a bit softer. Though the time it takes to bake also depends on the size of your cookies. Mine were relatively small, so they took only 13 minutes to get hard.

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If you don’t want the cookies to be too soft, allow them about 15 minutes to cool down before you dig in. They do harden a lot once they’ve cooled down, it’s just the heat tends to make everything seem so much softer (which sometimes can trick you into thinking they’re not done).

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Chocolate Hazelnut Cookie Bites

1/2 cup roasted hazelnuts, ground into a meal
1/4 cup oat flour
3 tablespoons brown rice flour
2 tablespoons finely shredded coconut
2 tablespoons cacao powder
2 tablespoons pure maple syrup
2 tablespoons canola oil/extra light olive oil
1 tablespoon refined coconut oil
1 tablespoon cacao nibs
1 teaspoon vegan chocolate chips (eg Enjoy Life)
1/4 teaspoon ground vanilla
A small pinch Himalayan/sea salt
3 pitted dates

Preheat oven to 400°F (204°C).

Add 1/2 cup of hazelnuts into the blender and grind until it becomes a rough meal, you don’t have to have everything chopped perfectly though.

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Spoon the hazelnut meal into a large bowl and add the oat flour, brown rice flour, shredded coconut, cacao powder, the two oils, cacao nibs, chocolate chips, vanilla and salt. Then, chop the dates into very fine mince and add it in the bowl.

Use a spoon to mix it very evenly.

Align some parchment paper on a 9×13 inch oven tray and spray lightly with non-stick cooking oil.

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Shape the dough into rough small bite sized pieces, then bake in the oven for about 13 minutes in total.

Allow the cookies to cool and serve.

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Chocolate Hazelnut Cookie Bites
Serves: 2
 

Ingredients
  • ½ cup roasted hazelnuts, ground into a meal
  • ¼ cup oat flour
  • 3 tablespoons brown rice flour
  • 2 tablespoons finely shredded coconut
  • 2 tablespoons cacao powder
  • 2 tablespoons pure maple syrup
  • 2 tablespoons canola oil/extra light olive oil
  • 1 tablespoon refined coconut oil
  • 1 tablespoon cacao nibs
  • 1 teaspoon vegan chocolate chips (eg Enjoy Life)
  • ¼ teaspoon ground vanilla
  • A small pinch Himalayan/sea salt
  • 3 pitted dates

Instructions
  1. Preheat oven to 400°F (204°C).
  2. Add ½ cup of hazelnuts into the blender and grind until it becomes a rough meal, you don’t have to have everything chopped perfectly though.
  3. Spoon the hazelnut meal into a large bowl and add the oat flour, brown rice flour, shredded coconut, cacao powder, the two oils, cacao nibs, chocolate chips, vanilla and salt. Then, chop the dates into very fine mince and add it in the bowl.
  4. Use a spoon to mix it very evenly.
  5. Align some parchment paper on a 9×13 inch oven tray and spray lightly with non-stick cooking oil.
  6. Shape the dough into rough small bite sized pieces, then bake in the oven for about 13 minutes in total.
  7. Allow the cookies to cool and serve.


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