2 cups raw hazelnuts (or about 1 cup hazelnut butter or almond butter if you prefer)
1 teaspoon coconut oil
1/4 teaspoon salt
2/3 cup coconut sugar
1/2 teaspoon vanilla extract
1 egg
1 egg yolk
1/2 cup good-quality unsweetened cocoa powder
1 teaspoon baking soda
3 oz your favorite dark chocolate bar, chopped (at least 72%, with no soy)
Coarse sea salt, for sprinkling


1.Preheat oven to 350 degrees F.
2.Evenly spread hazelnuts onto a large baking sheet. Toast the hazelnuts in the oven for 8-10 minutes. Remove from the oven and let cool for 5-10 minutes. Keep heat in the oven.
3.Transfer hazelnuts to the bowl of a food processor and process for 10-15 minutes or until it turns into a hazelnut butter; you'll probably have to scrape down the sides frequently. We want this to be very creamy so make sure to get it that way. Once it starts to get creamy, add in a teaspoon of coconut oil and the salt and process again for another minute or two.
4.Let the nut butter sit for 5-10 minutes until it cools down a bit. This is important so don't forget to do it! Otherwise you'll end up with a cooked egg.
5.Add in the coconut sugar, vanilla, egg, and an extra egg yolk. Process again until well combined and a dough begins to form. Next add in cocoa powder and process again. The dough may become a large ball, so if that happens just transfer the dough to a medium bowl and use a wooden spoon to stir it all together until well combined. Next stir in chopped chocolate.
6.Form dough into 1 1/2 inch balls, place on cookie sheet and flatten the dough with the palm of your hand. I like to flatten mine pretty thin.
7.Bake for 8-10 minutes then remove from oven and sprinkle with sea salt. Allow cookies to cool on cookie sheet for a few minutes before transferring to a wire rack to cool completely. Makes about 18 cookies.

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