I’m partnering with Ghirardelli® to bring you today’s recipe! I absolutely LOVE their chocolate products, especially their chocolate bars and chocolate chips, and keep them in my pantry at all times. They’re so perfect for baking!
Last year, my grandma hosted Christmas at her house. As part of the holiday festivities, she planned to purchase a bûche de Noël, a traditional French cake roll decorated to look like a Yule log, from a local bakery for our Christmas dinner dessert.
Because of my brother’s egg allergy, I offered to bake him whatever he wanted as his own holiday dessert, so on Christmas Eve, he sat on a barstool at my kitchen island as I pulled out mixing bowls.
“Could you make cookies?” he politely asked, intentionally trying to request something simple.
“Sure! Anything else?” I replied.
“Umm… Maybe brownies?” His eyes quickly lit up at the thought. “I haven’t had brownies in years… It’s basically impossible to find any egg-free ones where I live.”
I laughed and immediately agreed. Before reaching for flour and baking powder, I handed him a bowl and pointed out the “mix ins” section in my pantry, a shelf that held chocolate chips, dried fruit, nuts, and other fun things to stir into batters and doughs.
“Fill it with whatever you want in your desserts!” I declared.
A couple of hours later, dozens of freshly baked treats sat cooling on the countertops, the aroma of rich chocolate mixed with toasted nuts and a hint of cozy spices wafting through the air. As my brother took his first bite, the biggest smile broke out across his face…
So I offered to make that a new holiday tradition, where I bake him whatever eggless treats he’d like, so he can have his own special Christmas desserts!
This year, I got a head start on that holiday baking… And I’ve already mailed him a batch of these Healthy Chocolate Hazelnut Cookies! They combine the best bits of last year’s treats — perfectly portioned cookies with a super moist and chewy, almost fudgy brownie-like texture — yet they’re completely eggless and dairy-free.
These fun cookies also include three types of chocolate, so they taste incredibly decadent and rich. Nobody will ever guess they’re lightened up — or just 95 calories!
INGREDIENTS TO MAKE HEALTHY CHOCOLATE HAZELNUT COOKIES
Here are the ingredients you’ll need to make these healthy chocolate hazelnut cookies. You probably have many of them in your pantry or fridge already!
White whole wheat flour. A true staple in my healthy baking pantry! Although it may sound a little strange, it’s not a combination of white (aka all-purpose) flour and regular whole wheat flour. Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They both have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture. That lets the chewy texture and rich dark chocolate flavor of your chocolate hazelnut cookies really shine!
Unsweetened cocoa powder. This is the first of the three chocolate ingredients in these healthy chocolate hazelnut cookies! You want regular unsweetened cocoa powder, not Dutched or special dark. Those latter two have a different acidity level, which affects the taste and texture of your cookies. Besides, you’re adding two more chocolate components to your cookie dough, so your chewy chocolate hazelnut cookies already taste really rich and chocolaty without them!
Baking soda and salt. Just a smidge of each! The baking soda gives your triple chocolate hazelnut cookies a bit of a lift, creating the perfect moist and fudgy brownie-like texture.
Fat. To keep these chocolate hazelnut cookies low calorie and low fat, you only need a small amount! Stick-style vegan butter and unsalted butter are my two favorites, and coconut oil works as well. To make this recipe as easy as possible, you’ll melt whichever one of these three ingredients you pick. No need to set them out ahead of time to soften! (Which I often forget to do anyway…)
Tip: If you use stick-style vegan butter or coconut oil, your healthy chocolate hazelnut cookies are naturally vegan and dairy free!
Unsweetened chocolate. I used these brand new 100% cacao chips from Ghirardelli, and I’m completely obsessed! They contain one ingredient — unsweetened chocolate — and nothing else. No sugar, no dairy, no stabilizers or emulsifiers or anything else. Because they’re pure chocolate, they give these chocolate hazelnut cookies the best rich chocolate flavor!
But the thing I love even more than that super short ingredient list? Their size! These 100% cacao chips are the same exact size as regular chocolate chips. That makes them so much easier to work with!
Before, whenever I needed 100% unsweetened chocolate for my recipes, I had to buy a big ol’ bar… and then break it into smaller pieces, which often resulted in a mess. Chocolate shards and chunks went everywhere! But with these 100% cacao chips, I literally just shake them out of the bag, just like with regular chocolate chips. Super easy and zero mess. They’ve already become a staple in my pantry!
Tip: I’ve used them to make this superfood dark chocolate bark and this fun dark chocolate raspberry bark too!
Vanilla extract. A classic cookie ingredient! You’ll add a touch more to this cookie dough than many recipes typically call for because that extra bit makes your healthy chocolate hazelnut cookies taste just as rich as traditional cookies. (One of my favorite healthy cookie baking tricks!)
Unsweetened vanilla almond milk. This replaces the eggs! Any milk will work, so just use whatever you currently keep in your fridge. However, if you use non-dairy milk (unsweetened vanilla almond milk is the one my brother and parents always keep on hand!), then your healthy chocolate hazelnut cookies are naturally eggless, dairy-free and vegan!
Coconut sugar. This is exactly what it sounds like… An unrefined sweetener that comes from coconuts! However, it does not actually taste like coconuts. It has a rich caramel-like flavor, similar to brown sugar, which enhances the rich dark chocolate flavor of your healthy eggless chocolate hazelnut cookies.
Tip: Brown sugar will also work, but if you use coconut sugar, then these chocolate hazelnut cookies are clean eating friendly!
Hazelnuts. Can’t make chocolate hazelnut cookies without the nuts! I toasted and peeled my own, but you can also buy ones that are already toasted with the skins removed too. (Highly recommend that easy shortcut!)
Chocolate chips. This is the final chocolate ingredient! First was the cocoa powder, then came the 100% unsweetened chocolate chips… And finally these! I used another new product from Ghirardelli, their 72% cacao chips. I’m just as obsessed with these as the 100% chips — maybe even more!
These new 72% cacao chips have an incredible smooth, rich, indulgent flavor. To me, they literally taste like you’re eating bits of a regular chocolate bar! (Which just might mean I grab a few every time I walk past my pantry… 😉 ) They also contain 50% less sugar than Ghirardelli’s semi-sweet chocolate chips!
But the best part? They turn perfectly melty and gooey in the oven! Many other brands of chocolate chips I’ve used to make cookies maintain their shape during baking because of added stabilizers… But not these 72% cacao chips from Ghirardelli. They melted just like chocolate chunks broken off of high-quality dark chocolate bars!
Can you see that perfect melty texture?? Pure bliss!
Flaky sea salt. I tried making these cookies with and without it… And my taste testers unanimously agreed that the flaky sea salt made a huge difference! It really brought out the richness of the chocolate. Definitely worth using!
HOW TO MAKE HEALTHY CHOCOLATE HAZELNUT COOKIES
Now that you know the ingredients you’ll need, let’s go over how to make the best healthy chocolate hazelnut cookies!
This easy recipe is really straightforward. No special equipment necessary — just two bowls and a fork!
After mixing your dry ingredients in one bowl (flour, cocoa powder, baking soda, and salt), you’ll combine your melted vegan butter and melted 100% cacao chips in another bowl. Before stirring in the dairy-free milk, make sure it’s warm! Cold milk will immediately re-solidify your melted butter, and it can cause your chocolate to seize too.
Tip: Just pop your milk in the microwave for a few seconds! I use the pinky test. If I can stick my pinky into the milk and it feels about the same temperature as a hot tub, then it’s the perfect temperature.
Then after stirring in the vanilla and coconut sugar, you’ll fold in the hazelnuts and just over half of the 72% cacao chips.
Why not all?
Well… Because you’ll press the rest into the tops of your cookie dough just before baking! I think it makes these chocolate hazelnut cookies look even more irresistible when you can see those melty chocolate chunks as soon as you pull them out of the oven!
But I’m getting ahead of myself… There are three really important things you need to know about this healthy chocolate hazelnut cookie dough!
This cookie dough is very sticky — and that’s intentional. The moist and sticky texture of this cookie dough is what gives your chocolate hazelnut cookies that super chewy, fudgy brownie-like texture! Because it’s sticky, do NOT use your hands to shape it. Instead, use a spoon and spatula. (I use a mini spatula!)
This cookie dough doesn’t spread much — if at all — while baking. So you need to flatten and shape it ahead of time! Again, I don’t use any special tools. I just use that same mini spatula to flatten the cookie dough and smooth out the edges to make the cookies look round and pretty.
Don’t overbake these cookies. This is key! Your cookies are done baking when the centers still feel a bit soft and underdone. You’ll let them cool on the warm baking sheet for a few minutes, and the heat from the metal baking sheet helps the centers finish cooking all the way through without drying out the cookies. That gives these healthy chocolate hazelnut cookies the best soft and chewy texture!
FAQS ABOUT THESE HEALTHY CHOCOLATE HAZELNUT COOKIES
Can I make these cookies gluten free? Definitely! I’ve already included my recommendations in the Notes section of the recipe so you can make these healthy chocolate hazelnut cookies gluten-free.
Can I make these cookies dairy free or vegan? Yes! If you use the stick-style vegan butter or coconut oil options, as well as non-dairy milk, then your chocolate hazelnut cookies are naturally vegan, egg free, and dairy free.
How should I store these cookies? And how long do they keep? I recommend an airtight container! They’ll keep for at least four days (if not longer!) if stored in an airtight container at room temperature. If you put that airtight container in the refrigerator, your chocolate hazelnut cookies should last a few days longer.
Can I freeze these cookies? Yes again! If you use the flaky sea salt on top, it usually dissolves when you thaw your cookies, but they’ll still have the same taste and texture.
Can I ship these cookies? Yes one more time! I have a handy guide here all about how to package and mail cookies.
I’ve already made five batches of these cookies… And we’re only one week into December. They’re my favorite holiday cookies this year!
Ready to try making your own? When you do, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking and @ghirardelli IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy chocolate hazelnut cookies!
| Healthy Chocolate Hazelnut Cookies | | Print |
- 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
- ½ cup (40g) unsweetened cocoa powder (measured like this and see Notes!)
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp (28g) stick-style vegan butter or coconut oil, melted and cooled slightly
- 2 tbsp (30g) Ghirardelli 100% cacao chips, melted
- 6 tbsp (90mL) unsweetened vanilla almond milk, warmed (see Notes!)
- 1 tbsp (15mL) vanilla extract
- 1 cup (192g) coconut sugar
- ¼ cup (28g) chopped hazelnuts (see Notes!)
- ¼ cup (60g) Ghirardelli 72% cacao chips, chopped and divided
- optional: flaky sea salt, for sprinkling (highly recommended!)
- Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate bowl, stir together the melted vegan butter or coconut oil and melted Ghirardelli 100% cacao chips until thoroughly combined. Stir in the warm milk and vanilla extract until completely incorporated. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in the hazelnuts and 3 tablespoons of chopped Ghirardelli 72% cacao chips.
- Using a spoon and spatula, drop the cookie dough into 24 rounded mounds onto the prepared baking sheets. Using a spatula, flatten each cookie dough mound to ⅜” tall and smooth out the edges, if desired. (See Notes!) Gently press the remaining chopped Ghirardelli 72% cacao chips into the tops. Sprinkle with the flaky sea salt, if using. Bake at 350°F for 8-10 minutes. Cool on the pan for 5 minutes before transferring to a wire rack.
Remember to measure the flour and cocoa powder correctly, using this method or a kitchen scale. Too much of either will dry out your cookie dough, make your cookies taste cakey or dry. Too much cocoa powder may make your cookies taste bitter.
Unsalted butter may be substituted for the stick-style vegan butter or coconut oil.
Any milk may be substituted for the unsweetened vanilla almond milk.
Brown sugar may be substituted for the coconut sugar.
This recipe is easily halved, if you have a smaller household and don’t want quite as many cookies!
COCOA POWDER: Use regular unsweetened cocoa powder. Do not use Dutched or special dark cocoa powder! They’re much less acidic than regular cocoa powder, so the texture and flavor of these cookies won’t be the same.
WARM MILK: It’s very important that the milk is warm! Cold milk will immediately re-solidify the melted vegan butter or coconut oil, and it can also cause your melted chocolate to seize.
HAZELNUTS: Use hazelnuts that have been toasted and peeled! I cut both the hazelnuts and Ghirardelli 72% cacao chips to be about the size of miniature chocolate chips to ensure they’re evenly distributed throughout the cookies AND to ensure the cookies bake evenly.
COOKIE DOUGH (STEP 3): This cookie dough is sticky, and that’s intentional! Its moist and sticky texture is what gives these cookies their supremely chewy and fudgy brownie-like texture. Therefore, do NOT use your hands to shape the cookie dough! Use a spoon and spatula, as directed. (I use a mini spatula!)
GLUTEN-FREE OPTION: Use a high-quality store-bought gluten-free flour blend (make sure it includes xanthan gum!) or certified gluten-free oat flour. Make sure you measure them carefully, like this! (This is especially important if using the oat flour! It tends to be more absorbent, so using too much will dry out your cookies and prevent them from spreading.)
DAIRY FREE + VEGAN OPTION: Use the stick-style vegan butter or coconut oil option, and use your preferred dairy-free milk.
HOW TO STORE: Store these cookies inside of an airtight container. (I place sheets of wax paper in between them so they don’t stick together!) If left in the airtight container at room temperature, they should last at least 4 days (if not longer!). If left in the airtight container in the refrigerator, they should last at least 7 days (if not longer!).
HOW TO SHIP: See my guide here about how to package and mail these cookies!
{gluten-free, dairy free, egg free, vegan, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
This recipe was sponsored by Ghirardelli. As always, all opinions, text, photographs, and recipe are my own. Ghirardelli’s 72% cacao chips and 100% cacao chips have started appearing in many stores, including Walmart, Kroger, and other major grocery retailers. You can find a list of stores that currently carry Ghirardelli products here!
You may also like Amy’s other recipes…
♡ Healthy Fudgy Triple Chocolate Cookies
♡ Healthy Fudgy Dark Chocolate Nut Brownies
♡ Healthy Flourless Double Chocolate Oatmeal Cookies
♡ Healthy Flourless One-Bowl Fudgy Chocolate Chip Brownies
♡ Healthy Double Chocolate Biscotti
♡ …and the rest of Amy’s healthy cookie recipes!
These recipes look yummy. Thank you for posting.
It’s my pleasure! I’d love to hear what you think of these cookies if you try making them!
Made these today and absolutely fell in love! They are now my family’s favorite. They were so creamy and delicious. The crust was amazing, so perfect!! They were too good! I can’t stop making your recipes, everything is amazing. This was by far the easiest and most successful recipe I have ever attempted. Thank you so much for sharing. Can’t wait for the next recipe you are going to share. Best wishes to you! You are doing such a great job.
I’m so glad everyone loved these cookies! That’s the best kind of compliment, if your family called them their favorite. Thank you for taking the time to let me know — it really means a lot! 🙂
I can’t wait to hear which recipe you and your family decide to try making next, once all of your cookies disappear!
The cookies are very good! They just taste like chocolate but chocolate is delicious. I noticed that my dough was pretty dry so added another 45 ml of milk, because the recipe said that the dough was supposed to be sticky? Maybe I’ll try them again without the extra milk and see how they turn out, but they are definitely worth making!
I’m so glad you enjoyed these cookies, Leyla! That’s correct; the dough should be sticky. You did the right thing by adding extra milk! However, I’d love to help figure out why your cookie dough was so dry. In order to do so, I have some questions for you! 🙂
Did you make any substitutions or modifications to the recipe, including those listed in the Notes section?
Did you use a kitchen scale or measuring cups/spoons to measure the ingredients, especially the flour, cocoa powder, and milk?
Did you use the full amount of Ghirardelli 100% cacao chips and coconut sugar?
I’m assuming you weren’t able to incorporate all of the dry ingredients. Is that true? If so, once you added the extra 3 tablespoons (45mL) of milk, how sticky was the dough?
I know I just asked a lot of questions, but I should have a much better idea of the potential culprit once I know your answers to all of them!
I used a scale for all of the ingredients, and used the full amount of sugar and chocolate (although i subsituted the chocolate for bakers semisweet chocolate and subsituted the coconut sugar for erythritol). The only subsitution I really made was that I used all purpose flour instead of white whole wheat. I feel like this might be the reason because I actually just made your healthy gingersnaps and had the same problem with the dough being too dry so I added the milk (I subsituted erythritol for the vanilla stevia so I tried omitting the milk but it was too crumbly). After adding the milk, the dough was kind of sticky which I assumed to be the correct consistency (i could still form it with my hands but some dough would stick a little). Also didnt add hazelnuts because I thought we had them but turned out someone ate them all 😆.
Aha!! We found the culprit, Leyla! Although erythritol sweetens cup-for-cup like granulated sugar or coconut sugar, it doesn’t actually behave cup-for-cup like either granulated or coconut sugar. It both absorbs and dissolves differently in liquids compared to granulated and coconut sugar, which means that the cookie dough ends up much drier when you substitute it. Therefore, in my recipes, you’ll need to add 6 tablespoons of milk per cup of coconut sugar when substituting erythritol for coconut sugar in order to achieve the correct consistency (in cookie dough, brownie batter, etc!).
So in this recipe, you’d need to add another 6 tablespoons of milk (for a total of 12 tablespoons, which is the same thing as ¾ cup!) if you use 1 cup of erythritol in place of the 1 cup of coconut sugar.
If this cookie dough only slightly stuck to your hands, then it wasn’t actually sticky enough! It’s supposed to be really sticky, which is why the instructions say to use a spoon and spatula (NOT your hands! 😉 ). In this recipe, that extra sticky consistency is what creates the best fudgy texture in the fully baked cookies!
If you leave me a comment on the gingersnaps recipe of mine that you tried (I have a couple, so I just want to make sure I know the exact one you used!) and include the recipe modifications that you made in your comment, I’d be happy to help you figure out how to get the correct texture with that cookie dough as well!
Ohh ok. I actually only subsituted for 2/3 the amount of erythritol because I generally don’t like things too sweet. I’ll be sure to leave a comment kn the gingersnap recipe!
Yikes!! That would make the cookie dough even drier, if you used less than the amount called for in the recipe. If you’d like to use 2/3 cup erythritol, then you’ll need additional milk — I’d recommend another 2-3 tablespoons, on top of the additional 6 tablespoons from before, to get the right consistency and texture. 🙂 I’ll go check your comment on the gingersnaps now, Leyla!
Hi,
Thank you for your healthy baking recipes, the presentation looks wonderful and I can’t wait to try them out!
I have one problem however, I’m based in the UK and we don’t have any ‘white whole wheat flour’ here, even online 🙁
Can I sub this for anything so that I can still try out the carrot cake etc. without using refined flour? I think I saw you mention wholewheat pastry flour or maybe wholemeal plain flour??
Im not too sure really! Any help would be appreciated!
Thank you!
I’m so honored that you’d like to try making my recipes, Martha! If you can find regular wholemeal flour, that should actually be the UK’s equivalent of what we call “white whole wheat flour” here in the US. From what I’ve learned, the majority of wheat grown in the UK is the white wheat variety, whereas the majority of wheat grown in the US is a different variety of red wheat. Hence why we need to distinguish between “regular whole wheat flour” (from red wheat) and “white whole wheat flour” (from white wheat) across the pond! 😉
So in any of my recipes that call for white whole wheat flour, you should be able to substitute regular wholemeal flour (not self-rising!) without needing to make any modifications. 🙂
I’m really excited to hear which of my recipes you pick to try making and what you think of them!
This is a fantastic recipe! Your recipes really fit well with my idea of healthy eating. I appreciate that you have so many delicious recipes to choose from. Please keep them coming. Would love to see more fresh fruit desserts if you don’t already have them. Thank you!
I’m so glad you loved these cookies, Ann Marie! I actually have hundreds of fruit-filled recipes, including desserts. You can find all of them here or by clicking on the “Recipes” tab in the top pink menu bar of my blog. If you click on that “Recipes” tab, you’ll find my recipes sorted into categories, including one for “Fruit,” and you’ll also find a Search Bar on that page, if you had a specific fresh fruit dessert in mind. 🙂
I can’t wait to hear what you pick to try making next!