Chocolate Hazelnut Cookies

I had a sweet tooth the other night so I threw these cookies together. I added corn starch to improve the texture and it worked out better than I expected. They’re crispy on the outside and chewy on the inside, which is my definition of the perfect cookie. They’re so good I’m going to make something similar as a pie crust for my Thanksgiving pumpkin pie.

2 eggs
1 cup hazelnut meal
1 cup date sugar
1 cup water
1/2 cup corn starch
1/2 cup cocoa powder
1/2 cup grapeseed oil
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt

Preheat oven to 350*F. Prepare cookie sheets with parchment paper. In a large mixing bowl, add dry ingredients and stir until well combined. Add wet ingredients and stir until the dough forms. Either drop dough onto cookie sheet several tablespoons at a time or roll into balls. Flatten cookies with the back of a spoon and bake for 10-15 minutes, until the outside is crispy.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Grain Free, Snack food, Specialized Diets, Sugar Free. Bookmark the permalink.

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