Healthy No-Butter Chocolate Hazelnut Cookies Recipe
These healthy chocolate cookies are a delicious and wholesome treat made without butter, using hazelnut flour and sweetened naturally with maple syrup and brown sugar. Perfectly soft and packed with rich chocolate chips and crunchy hazelnuts, these cookies are quick to make and bake in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Dry Ingredients
- 2 cups hazelnut flour (hazelnut meal)
- 5 tbsp brown sugar
- 1 tbsp unsweetened cocoa powder
- 2 tsp baking powder
Wet Ingredients
- 2 tbsp maple syrup
- ¼ cup + 1 tbsp (2.4 oz) milk of choice (such as oat milk or almond milk)
Add-ins
- ¼ cup blanched roasted hazelnuts (chopped)
- handful of dark (vegan) chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the cookies evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the hazelnut flour, brown sugar, unsweetened cocoa powder, and baking powder until well combined.
- Add Wet Ingredients: Incorporate the maple syrup and your choice of milk into the dry ingredients. Stir well to form a sticky dough. Using your hands may be easiest to ensure thorough mixing.
- Fold in Add-ins: Gently fold in the chopped hazelnuts and vegan dark chocolate chips to distribute them evenly throughout the dough.
- Shape Cookies: Using about one tablespoon of dough per cookie, scoop and shape each portion into a cookie with your hands or a cookie scoop. Repeat until all dough is used.
- Bake: Place the shaped cookies on a baking tray and bake in the preheated oven at 350°F (180°C) with both top and bottom heat for 12-15 minutes until lightly set.
- Additional Baking Time: If the bottoms of the cookies are still soft after initial baking, flip the cookies upside down and leave them in the turned-off oven for another 5 minutes to firm up.
- Cool Cookies: Remove the cookies from the oven and let them cool completely on a wire rack. The cookies will firm up as they cool, resulting in a perfect texture.
Notes
- Use a cookie scoop to ensure even-sized cookies for uniform baking.
- Milk of choice can be substituted for any preferred plant-based milk, such as almond or oat milk.
- The cookies will be soft when fresh from the oven but will firm up as they cool.
- Storing cookies in an airtight container helps keep them fresh for up to 3-4 days.
- For a nuttier flavor, you can toast the hazelnuts lightly before chopping.
Keywords: healthy chocolate cookies, no butter cookies, vegan chocolate cookies, hazelnut flour cookies, dairy-free cookies, vegan dessert, quick cookies