Healthy Chocolate Cookies (no butter)
These healthier chocolate cookies are gluten-free and lower in fat and sugar than more traditional chocolate cookie recipes. Filled with chunky chocolate and hazelnut pieces, they are soft as well as crunchy at the same time.
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Servings: medium sized cookies
Ingredients
- 2 cups hazelnut flour = hazelnut meal
- 5 tbsp brown sugar
- 1 big tbsp unsweetened cocoa powder
- 2 teaspoon baking powder
- 2 tablespoon maple syrup
- ¼ cup + 1 tablespoon (2.4oz) milk of choice *oat milk, almond milk...
- ¼ cup blanched roasted hazelnuts *chopped
- handful of dark (vegan) chocolate chips
You can find detailed step-by step-photos above the recipe card.
Instructions
- Preheat oven to 350°F (180°C).
- Place all dry ingredients into a large bowl and mix well using a whisk.
- Add in all the wet ingredients and stir until the dough is well combined. The dough will be very sticky, the easiest way is using your hands.
- Fold in chocolate chips & hazelnut pieces.
- Scoop out about 1 tablespoon of the mix (I used a cookie scoop) and use your hands to shape them into cookies (see step-by-step photos or video). Repeat until the dough is finished.
- Bake at 350°F (180°C) top and bottom heat for about 12-15 minutes then turn off the oven.
- In case your cookies are still quite soft at the bottom, turn the cookies up side down and let them sit in the (turned-off) oven for another 5 minutes.
- Let cool completely as the cookies will become firmer as they cool.
Video
Notes
- Low Sugar: Opt for cocoa nibs instead of regular chocolate chips or leave them out completely.
- To store: Store any leftover cookies in an airtight container in the fridge for up to 4 days or at the counter for up to 3 days.
Nutrition
Serving: 1 cookie | Calories: 188kcal | Carbohydrates: 15g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 78mg | Potassium: 66mg | Fiber: 3g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
All nutritional information is based on third-party calculations and should be considered estimates.
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