Soft, slightly chewy, and sweet, we loved these cookies a lot. These hazelnut butter cookies are refined sugar-free and perfect little treats for lunchboxes.
When my attempt at making homemade hazelnut chocolate butter, a.k.a healthy Nutella, failed, I had to think of some way to use up the lump of hazelnut mush. While preparing the butter, I got a little distracted and ended up heating the nuts. The oil got separated, and the nuts turned into a lump. The consistency was entirely off. There is no starting over with these, and the only option was to shove it into the dustbin or mix with other ingredients and prepare a baked treat. However, I did have my doubts. What if I end up wasting more ingredients?
My doubts were put to rest when the gorgeous cookies came out of the oven. Here are a few tips for preparing nut butter.
- Do not over blend the ingredients.
- Add the wet ingredients at the end once the nut butter is ready.
- The nuts will initially become a powder; when you scrape and continue the process, the texture changes.
- Keep an eye on the texture.
However, if you accidentally mess it up, you know what to do with the ingredients. So here is the recipe.
Preparation time: 15-20 minutes
Baking time: 10 minutes
- Hazelnut 150 gms
- Dark chocolate 60 gms + extra for garnish
- Cocoa powder 20 gms
- Honey 45 ml
- Cinnamon 1 tsp
- Salt 1 pinch
- Egg 1
- Baking powder 1 tsp
- Flour 100 gms
- Coconut oil 10 ml
- Place the toasted and shelled nuts in a food processor. Start to pulse, scrape from the sides a couple of times and continue.
- Add the chocolate and continue to pulse till you get a butter-like consistency. Once the butter is ready, stop the processor and mix in the honey. Use it as such.
- For the cookie, mix in the egg and coconut oil. Mix flour and baking powder and add it to the cookie mix.
- Use your hand to mix if it is difficult in the processor. Scoop out small portions, roll, and place on a baking tray.
- Use a muddler or your thumb to press down the top of the cookie ball. Bake them in a preheated oven (160 degrees) for 10 minutes in the middle rack.
- Drizzle with some dark chocolate and sprinkle crushed hazelnuts.