Healthy Chocolate Hazelnut Cookies
Healthy Chocolate Hazelnut Cookies are a better alternative to traditional chocolate cookies, as they are made with nutrient-rich ingredients and less added sugar. They are perfect for satisfying your sweet tooth while still maintaining a balanced diet.
Ingredients
- 1 + ¼ cup oat flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 2 tbsp milk (dairy or non-dairy)
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
- 1/4 cup chocolate chips
- 1/4 cup chopped hazelnuts
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the oat flour, cocoa powder, baking powder, and salt. Stir them together until well mixed. In the other bowl, whisk together the melted coconut oil, milk, vanilla extract, coconut sugar, and the egg until you have a smooth, wet mixture.
Pour the wet mixture into the bowl with the dry ingredients. Mix them together until everything is well combined. Stir in the choco chips and chopped hazelnuts.
Using a spoon or your hands, shape the dough into cookies and place them onto the prepared baking sheet. Ensure they are evenly spaced on the sheet.
Bake the cookies in for about 10-12 minutes or until they are set and have a slightly cracked appearance. Be cautious not to overbake, as they will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy!
Chef's Tips & Notes
Recipe Details
Recipe Tags
Healthy Chocolate Hazelnut Cookies are a better alternative to traditional chocolate cookies, as they are made with nutrient-rich ingredients and less added sugar. They are perfect for satisfying your sweet tooth while still maintaining a balanced diet.
What is Chocolate Hazelnut Cookie made of?
Here’s a description of each ingredient used in the chocolate hazelnut cookie recipe:
- Oat Flour: Oat flour is finely ground oats, which gives the cookies a tender texture. It also adds a mild, nutty flavor.
- Unsweetened Cocoa Powder: Cocoa powder is used to infuse the cookies with rich chocolate flavor. Unsweetened varieties provide the cocoa taste without added sugars.
- Baking Powder: Baking powder is a leavening agent that helps the cookies rise and become slightly fluffy.
- Salt: Salt enhances the overall flavor of the cookies and balances the sweetness.
- Coconut Oil: Coconut oil, when melted, serves as a healthy fat that provides moisture to the cookies. It also contributes a subtle coconut flavor.
- Chocolate Chips: Chocolate chips or chunks are added for chocolatey goodness. They contain cocoa solids and provide a rich, intense chocolate flavor.
- Milk: Milk adds moisture to the dough and helps create a cohesive mixture. You can use dairy or non-dairy milk based on your dietary preference.
- Vanilla Extract: Vanilla extract enhances the overall flavor of the cookies with its sweet, aromatic notes.
- Coconut Sugar: Coconut sugar is used as a natural sweetener. It has a mild caramel-like flavor and is considered a healthier alternative to refined sugar.
- Chopped Hazelnuts: Chopped hazelnuts add a delightful crunch and a distinct hazelnut flavor to the cookies. They also complement the chocolate flavor.
- Egg: The egg acts as a binder and helps give structure to the cookies. It contributes moisture and aids in the baking process.
These ingredients come together to create a delicious and flavorful chocolate hazelnut cookie. You can adjust the quantities and specific ingredients to suit your taste and dietary preferences while keeping the overall structure of the recipe intact.
How to make Chocolate Hazelnut Cookies?
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, combine the oat flour, cocoa powder, baking powder, and salt. Stir the dry ingredients until well blended. In another bowl, whisk together the melted coconut oil, milk, vanilla extract, coconut sugar, and the egg until you achieve a smooth, wet mixture.
Pour the wet mixture into the bowl with the dry ingredients and thoroughly mix until everything is fully incorporated. Stir in the chocolate chips and chopped hazelnuts. Using a spoon or your hands, shape the dough into cookies and arrange them on the prepared baking sheet, making sure to leave enough space between each cookie.
Bake the cookies for approximately 10–12 minutes or until they are firm with a slightly cracked appearance. Be careful not to overbake, as they will continue to set as they cool. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your homemade cookies!
How many calories in a chocolate hazelnut cookie?
The number of calories in a chocolate hazelnut cookie can vary depending on the the size of the cookie. However, I can provide you with a rough estimate for homemade chocolate hazelnut cookie made using the ingredients listed here. Please note that these values are approximate and can vary based on portion size and ingredient brands: For a medium-sized chocolate hazelnut cookie (about 2 inches in diameter):
- Calories: Approximately 80-100 calories per cookie
Keep in mind that this estimate includes ingredients like oat flour, cocoa powder, coconut oil, dark chocolate chips, and hazelnuts. If you add or omit any ingredients or make larger or smaller cookies, the calorie count will vary accordingly. To get a more accurate calorie count, you can use a recipe calculator or nutritional analysis tool based on your specific recipe and ingredient quantities.
If you like Healthy Chocolate Hazelnut Cookies, check out these recipes:
A Note from Chef Ana
This Healthy Chocolate Hazelnut Cookies holds a special place in my heart — and on the dessert menus I create for my private clients here in The Woodlands and the greater Houston area. My philosophy has always been about elevating classic American comfort food with proper technique and the freshest local Texas ingredients. I source as much as I can from local farms and markets in the Houston area, because fresh, seasonal produce always makes a noticeable difference.
Whether you are hosting a dinner party, planning a celebration, or simply want a wholesome meal for your family, I would love to bring this recipe — and many more — to your table. Feel free to reach out to learn more about my personal and private chef services in The Woodlands, Spring, Tomball, Conroe, and the greater Houston area.
Substitutions & Variations
As a personal chef who specializes in dietary accommodations, I always encourage my clients to adapt recipes to their individual needs. Here are some practical variations for this recipe:
- Gluten-Free: This recipe already uses oat flour, which is naturally gluten-free. Just make sure to use certified gluten-free oat flour to avoid cross-contamination.
- Dairy-Free: Swap the milk for any plant-based alternative like oat, almond, or coconut milk. Use dairy-free chocolate chips as well. Coconut oil is already plant-based.
- Egg-Free: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). The cookies will be slightly softer but the chocolate and hazelnut flavors come through just as beautifully.
Frequently Asked Questions
Can I use a different nut instead of hazelnuts?
Absolutely! Chopped almonds, pecans, or walnuts work beautifully in this recipe. Each adds its own unique flavor — almonds for a mild crunch, pecans for a buttery richness, and walnuts for an earthy depth. Use the same ¼ cup measurement regardless of which nut you choose.
Why did my cookies spread too thin during baking?
The most likely cause is that the coconut oil was too warm when mixed into the dough. Make sure the oil is melted but cooled to room temperature before combining. You can also chill the dough for 20–30 minutes before shaping to prevent spreading. Oat flour dough tends to spread less than wheat flour, so this is usually an oil temperature issue.
How do I toast hazelnuts for the best flavor?
Spread the hazelnuts in a single layer on a baking sheet and toast at 350°F (175°C) for 8–10 minutes, shaking the pan halfway through. The skins will darken and start to crack. Wrap the warm nuts in a clean kitchen towel and rub to remove the skins. Toasting intensifies the hazelnut flavor significantly.
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