Flourless Double Chocolate Hazelnut Cookies with Sea Salt grain free of charge, gluten free, paleo


Today, I'm giving you a recipe for cookies made out of real, simple, organic HEALTHY ingredients. A lot of basic adjectives, a lot cookie goodness.
That is for all of my nutella lovers; I understand who you are. Well not exactly, but I know what it's like to have a nut butter obsession. The type that makes it difficult to get a jar since you can't stop at one spoonful, or two, as well as four. I want a NBSG (nut butter support group).
For me, these cookies magically taste nearly the same as nutella except you don't need to go out and purchase a jar so you have to worry about drowning in a sea of chocolate ecstasy with a side of guilt.
Of course rather than using refined sugar in my dough, I opted to use unrefined coconut sugar, which still contains many healthy minerals and it is all natural. There is not very much else in these cookies: eggs, cocoa powder and chunks of dark chocolate once and for all melty measure.
Best ingredient though? Love.
It is possible to call them healthy nutella cookies but since I actually didn't use any nutella, I opted for twice chocolate hazelnut. Regardless of the name, they're amazing, chewy and easy to whip up. Plus, you can add sea salt on top, so you know how I feel about that. AMAZINGGGGG.
If you help to make these make sure to snap a pic and tag #ambitiouskitchen on Instagram therefore i can see the way they turn out for you! xo.
Calories from fat: 155
Fat: 11. If you enjoyed this write-up and you would like to receive more details regarding taco zucchini boats (www.kaycismakinglife.com) kindly see the site. 4g
Sugars: 11.5g
Sugar: 8.8g
Fiber: 2.2g
Protein: 3g
Prep period:
25 mins
Cook period:
8 mins
Total time:
33 mins
2 cups natural hazelnuts (or about 1 glass hazelnut butter or almond butter if you like)
1 teaspoon coconut oil
1 teaspoon cooking soda
3 oz your preferred dark chocolate bar, chopped (at least 72%, without soy)
Coarse sea salt, for sprinkling
Preheat oven to 350 levels F.
Equally spread hazelnuts onto a large baking sheet. Toast the hazelnuts in the range for 8-10 mins. Remove through the oven and let awesome for 5-10 a few minutes. Keep heat within the oven.
Transfer hazelnuts towards the bowl of a food processor and process for 10-15 minutes or until it turns into a hazelnut butter; you'll probably need to scrape down the sides frequently. We want this to be very creamy therefore be sure to get it this way. Once it begins to obtain creamy, add in a teaspoon of coconut oil as well as the salt and process once again for another minute or two. Now let the nut butter sit for 5-10 minutes until it cools down a little. This is essential so do not forget to get it done! Otherwise you'll end up getting a prepared egg.
Add the coconut sugars, vanilla, egg, and a supplementary egg yolk. Process once again until well mixed and a dough begins to form. Next add in cocoa powder and process again. The dough could become a big ball, therefore if that occurs simply transfer the dough to some medium dish and use a wooden spoon to stir it all together until well combined. Next stir in chopped chocolate. Type dough into 1 1/2 in . balls, place on cookie sheet and flatten the dough with the palm of the hand. I love to flatten mine fairly thin.
Bake for 8-10 a few minutes then remove from oven and sprinkle with sea salt. Allow cookies to awesome on cookie sheet for a couple minutes before transferring to a cable rack to awesome totally. Makes about 18 cookies.
The dough will more than likely be considered a bit oily. Do not worry about this, it's supposed to be as well as the cookies will bake up magically. Simply follow the directions and be sure you flatten your cookies BEFORE cooking!
If you wish to make this formula dairy free, use a dairy free or vegan chocolates bar or potato chips.
If you wish to make this recipe paleo, be sure that you work with a paleo-friendly chocolates bar/chunks/chips. If you are using chips/chunks, you'll end up using about 1/3-1/2 glass.
Jenny Y
Though I didn't use coconut sugar when i didn't have any when I made then, so I used regular unrefined cane sugar! I'll try to make use of cane sugars for the next batch!
Hi Monique,
My cookies turned out just so difficult I possibly could hardly break them with my hands I think the dough was too greasy,you wrote it will be a bit greasy though ,I had been considering the cookies in the oven because they were food preparation but they seemed like these were frying in essential oil,there was abnormally an excessive amount of oil within the baking sheet!
I did anything according to your formula but I believe my hazelnut butter was as well smooth for this recipe probably this caused so much oil and the hardness of the cookies?
They were mouth watering and ate them all but for next time I would rather bake a softer batch of the heavenly ones.

מקור Dwain Dwain Dwain
Via Dwain Dwain Dwain

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