I was in the mood for something sweet, something in a cookie reminiscent of Nutella. And so my chocolate-coated hazelnut butter cookies recipe was born. These cookies aren’t cloyingly sweet like the chocolate spread, but it does have that notable roast hazelnut flavour.
Hazelnut Butter Cookie Ingredients:
- 1/3 cup butter, softened
- 1/4 cup erithrytol, powdered in a spice/coffee grinder
- 1 cup almond flour
- 2 tbsp coconut flour
- 10 drops liquid stevia, vanilla-flavoured
- ½ teaspoon pure vanilla extract
- 1 cup raw hazelnuts
- 1/4 teaspoon Himalayan pink sea salt
Chocolate Coating Ingredients:
- ¾ oz unsweetened chocolate
- 1 tablespoon butter, unsalted
- 1/2 teaspoon Erithrytol-Stevia Blend (powdered in a coffee/spice grinder) (or Confectioner's Swerve)
- A pinch of flaky sea salt (Maldon or Fleur de sel
- 1/8 teaspoon hazelnut extract (optional)
Add raw hazelnuts to a high-powered blender (I use a Blendtec blender) and pulse until you get a flour-like consistency. It’s ok if there are a few small pieces of hazelnut here in there. Add to a medium mixing bowl with and whisk together with the rest of the dry ingredients, except the erithrytol.
Whisk together all the wet ingredients in a small mixing bowl. Add in erithrytol and continue to whisk until fully incorporated. Gradually stir in all the wet ingredients into the dry mixture until fully combined.
Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours.
Preheat oven to 325F. Remove dough from fridge then form it into 24 one-inch balls. Arrange all the balls evenly-spaced on a cookie sheet lined with a silicon mat, then press down on each to form into a disc.
Put the cookies in the oven and bake for 15-17 minutes. Remove from oven and allow to cool completely.
Prepare the chocolate coating now. Add the unsweetened chocolate and butter to a microwave-safe measuring cup. Melt the them using 20-second bursts in the microwave. Once fully melted, add the Swerve, salt, and hazelnut extract, stirring until consistent. Spread the chocolate mixture over the tops of the cookies with a rubber or silicon spatula and allow to cool and harden. Store in the fridge for up to a week or in the freezer for up to 3 months.
Did you try making this chocolate-coated hazelnut butter cookie recipe? Please share in the comments or if you make these, let me know how it goes there. If you post any pics of your creation on Instagram, tag me so I can see how it went. Happy baking!