Mmmm…’tis the season for hazelnuts, and I wanted to make sure I shared these in time for the holidays! I really love them. The outside is chewy, and the inside is soft and melty-ish hazelnutty goodness. They’re definitely my newest cookie obsession, and they’re so easy that they fit perfectly along with my December Sanity theme.
I make them two ways, with chocolate chips and with hazelnut “chips” (chopped hazels). I can’t believe I’m saying this, but I actually prefer the hazelnut version…my 20 something self would keel over in shock, but it’s true.
My 20 year old self also loved things that are smack-you-over-the-head sweet, and these are not. There’s a subtle sweetness, and that’s perfect for me. If you have a sweets loving crowd, add in a dropper of liquid stevia.
1 cup almond flour
2 TBSP hazelnut butter* (MYO recipe below)
3 TBSP maple syrup
1/2 tsp hazelnut extract*
1/2 tsp vanilla extract
good pinch salt
1/3 cup chopped hazelnuts, 1/3 chocolate chips or 1 oz good quality chunks of chocolate
Preheat oven to 325. Line a cookie sheet with a silpat or parchment paper
Combine all but the chips and mix well. Stir in chopped hazels or chips, mix. Form into small balls and squish a bit. They don’t spread much.
Bake for 15-17 minutes or until the sides are browning.
These freeze well, so they get the honor to come with me to NC for Christmas.
For the hazelnut butter, you can buy your own, OR you can roast hazelnuts in the oven, let them cool, shake off the peels and blitz in the food processor. Nothing additional is necessary. My last order from Nuts.com had little ones this time so they roast quicker, but they’re done when they smell roasty and the papery stuff comes off easily. It takes around 15 min at 350.
I’m submitting these yummy babies to Diet, Dessert and Dog’s Wellness Weekends. It is an amazing display of sugar free, vegan yum!
*optional, but optimal.