Yes to Yummy

Gooey Chocolate Hazelnut Cookies (Gluten-Free, Dairy-Free, Paleo)

April 16, 2013 Leave your thoughts Print this page


I made a list once of a bunch of the things I wanted to do in life. What was #1?

Visit the Nutella factory in Alba, Italy. Yes, it exists, and it’s apparently very hard to get into.

This chocolate-hazelnut spread is pretty awesome, but it’s also loaded with garbage. A two tablespoon serving has 21 grams of sugar, and chances are, you’re gonna want to eat way more than that. (My friends and I could easily polish off an entire jar in one sitting.)

These cookies, on the other hand, are baked with real, wholesome ingredients while capturing the Nutella-essence everyone loves. But be warned, though—they’re addictive, and you may want to eat the whole batch. Instead, share them with someone you love!

You can ZipList the recipe here.

A special thanks to Tammy Credicott and Adriana Harlan for the recipe inspiration!

To make these little guys, preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.


In a small bowl, combine 1 cup of hazelnut meal flour, 1/2 teaspoon of baking soda, and a pinch of salt. Sift in 1/2 cup of coconut flour and 1/4 cup of raw cacao powder, then stir to incorporate.


In the bowl of a stand mixer, beat 1 egg, 3 tablespoons of melted refined coconut oil, 2-3 tablespoons of raw honey (depending on how sweet you want it), 1 tablespoon of coconut sugar, 2 tablespoons of water, and 1/2 teaspoon of unfiltered apple cider vinegar on low for 2 to 3 minutes.

Pour in half of the hazelnut flour mixture and mix on low until combined. When no more clumps of flour remain, add the rest of the dry ingredients and mix for an additional 2 to 3 minutes on low. The dough should be mainly dry while remaining a little sticky.


Scoop up about a tablespoon of the batter and, with your hands, gently squeeze it until it holds together and has a spherical shape. Place on the parchment paper and lightly press down in the center with your thumb. Repeat with the remaining dough. You should have between 10 and 15 cookies total.


Bake in the oven until the tops begin to turn brown and the cookie is firm to the touch, about 13 to 15 minutes. Allow to cool on the parchment for at least half an hour before frosting. Do not add the filling right away, or your cookie will literally crumble.


Speaking of the filling, you should make it while the cookies cool. In a food processor, crush 1/2 cup of hazelnuts until a paste forms, about 3 minutes. Scrape down the sides and add 1 tablespoon of refined coconut oil, then process for an additional minute or two.

Scoop the hazelnut “butter” into a microwave-safe bowl and add 2 tablespoons of refined coconut oil and 2.5 ounces of dark chocolate. Microwave in 30-second intervals until melted, about 1 minute and 30 seconds total.


Let the filling cool in the fridge until the consistency of butter, about 45 minutes. If it hardens too much, simply allow it to come to room temperature and stir every few minutes to soften.

Once the cookies and the filling are at ideal temperatures, fill the center of each cookie with an ample amount of chocolate-hazelnut goodness. 


When filled, let the cookies sit out for at least an hour so the gooey center hardens a bit, then serve alongside a glass of coconut milk, nut milk, or raw grass-fed cow milk. These will keep in a cool, dry place for a couple of days or in the freezer for three months.


…but no way will they last that long.

What is your favorite chocolate dessert? Leave me a comment on Facebook and let me know!

Tags: , , , , , , ,