Yes to Yummy

Gooey Chocolate Hazelnut Cookies

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These cookies 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! Inspired by a recipe from THIS BOOK.


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Cooking Time
Total Time
Yield 10-15 cookies


1 cup of hazelnut flour

1/2 teaspoon of baking soda

A pinch of salt

1/2 cup of coconut flour

1/4 cup of cocoa powder

1 egg

3 tablespoons of coconut oil, melted

2-3 tablespoons of raw honey (can be substituted with coconut nectar or maple syrup)

1 tablespoon of coconut sugar (can be substituted with maple crystals)

2 tablespoons of water

1/2 teaspoon of apple cider vinegar


1/2 cup of hazelnuts

3 tablespoons of coconut oil, divided

2.5 ounces of dark chocolate



Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.

In a small bowl, combine the hazelnut meal flour, baking soda, and salt. Sift in the coconut flour and cocoa powder, then stir to incorporate.

In the bowl of a stand mixer, beat the egg, coconut oil, raw honey, coconut sugar, water, and  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.


In a food processor, crush the hazelnuts until a paste forms, about 3 minutes. Scrape down the sides and add 1 tablespoon of the 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 the 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.

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