Flourless Double Chocolate Hazelnut Cookies with Sea Salt

Flourless Double Chocolate Hazelnut Cookies with Sea Salt could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. One serving contains 146 calories, 3g of protein, and 11g of fat. For 45 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 18. It works well as a very reasonably priced dessert. This recipe from Ambitious Kitchen requires vanillan extract, coarse sea salt, egg, and hazelnuts. 4558 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 33 minutes. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. Similar recipes include Double Chocolate Hazelnut Cookies with Sea Salt, Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies, and Double Chocolate Sea Salt Cookies.

Servings: 18

Preparation duration: 25 minutes

Cooking duration: 8 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F.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.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. Now 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.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. 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.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.

 

Step by step:

1. Preheat oven to 350 degrees F.Evenly spread hazelnuts onto a large baking sheet. Toast the hazelnuts in the oven for 8-10 minutes.

2. 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. Now 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.

4. 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. 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.

5. 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.

Nutrition Information:

covered percent of daily need