I’ve discovered that the recipe provided actually works better as a no-bake cookie, as baking would melt the coconut oil and potentially make the cookies lose their shape. Let me share my perfected version of these nutritious, chocolate-hazelnut treats that capture the essence of everyone’s favorite chocolate-hazelnut spread in a healthier form.
A Modern Twist on Chocolate-Hazelnut Cookies
These cookies were inspired by the classic Italian gianduja – a sweet blend of chocolate and hazelnuts that originated in Turin. I’ve transformed this decadent combination into a wholesome, energy-packed cookie that requires no baking, making it perfect for busy days and summer months when you don’t want to turn on the oven.
Ingredients
For the Cookie Base:
- 100g (1 cup) ground hazelnuts
- 60ml (3 tablespoons) raw honey
- 15g (2 tablespoons) unsweetened cocoa powder
- 30ml (2 tablespoons) coconut oil, slightly softened
- Pinch of sea salt
For the Topping:
- 35g (¼ cup) chopped hazelnuts
- Optional: pinch of flaky sea salt
Detailed Instructions
Preparation
- Line a baking sheet or large plate with parchment paper.
- Ensure your coconut oil is at the right consistency – it should be soft but not melted (similar to softened butter). If it’s too hard, let it sit at room temperature for 15-20 minutes.
Making the Cookie Dough
- In a medium bowl, combine the ground hazelnuts and cocoa powder. Mix well to ensure no cocoa powder lumps remain.
- Add the honey and softened coconut oil to the dry ingredients.
- Using clean hands or a sturdy spatula, mix all ingredients thoroughly until you achieve a uniform, slightly sticky dough. The mixture should hold together when pressed.
Shaping the Cookies
- Scoop about 1½ tablespoons of dough for each cookie (a small cookie scoop works perfectly).
- Roll each portion into a ball, then gently press down to form a cookie shape about ¼ inch thick.
- Press chopped hazelnuts onto the top of each cookie, ensuring they stick well to the surface.
- Optional: Sprinkle a tiny pinch of flaky sea salt on top of each cookie to enhance the chocolate flavor.
Setting the Cookies
- Place the prepared cookies in the refrigerator for at least 30 minutes to firm up.
- For longer storage, transfer to an airtight container once firm.
Expert Tips for Perfect Results
- Temperature Control: Keep ingredients and finished cookies cool – these are temperature-sensitive due to the coconut oil.
- Texture Tips: If your mixture is too crumbly, add a tiny bit more honey. If too wet, add more ground hazelnuts.
- Storage: Keep refrigerated in an airtight container for up to 2 weeks.
Nutritional Information
Per Cookie (recipe makes 12 cookies):
- Calories: 120
- Protein: 2g
- Carbohydrates: 8g
- Fiber: 2g
- Healthy Fats: 9g
- Natural Sugars: 5g
- Iron: 1mg
- Magnesium: 45mg
Preparation Time: 15 minutes
Setting Time: 30 minutes
Total Time: 45 minutes
Storage and Serving Suggestions
Store these cookies in an airtight container in the refrigerator for up to two weeks. They can also be frozen for up to three months. Let them sit at room temperature for 5-10 minutes before eating for the best texture and flavor.
These no-bake chocolate hazelnut cookies offer a perfect balance of nutrition and indulgence. They’re naturally gluten-free, dairy-free, and packed with healthy fats and proteins from the hazelnuts. The natural sweetness from honey complements the rich cocoa powder, while the coconut oil adds a subtle tropical note and helps bind everything together. Whether you’re looking for a quick energy boost, a post-workout snack, or a healthier dessert option, these cookies deliver satisfaction in every bite.
