Choc Hazelnut Cookies

While we can all agree that chocolate and hazelnuts are a match made in heaven, I’m sure we can also agree that Nutella can go F itself. That crap is lethal. One would expect the first ingredients of a chocolate nut spread to be, gee, I don’t know, at a wild guess, say cocoa and nuts? Nope. Sugar and vegetable oil. I think I just vommed in my mouth a little. Well, Mr Nutella, you can bugger off with your little jars of toxic shite. I’m going to make D-licious concoctions of your famous flavour combo that aren’t going to take a swipe at my health.


Preheat oven to 180 degrees celsius.

Line a tray with baking paper or baking mat.

Mix wet ingredients together in a bowl.

Stir in the cacao, baking soda, cinnamon and salt.

Mix in the coconut flour.

Fold through the chopped nuts.

Using a cookie scoop or spoon, make 12 even mounds on tray. You can shape them a bit with your hands.

Bake for 12-14 minutes.

They’ll still seem soft after this time, but remove to a cooling tray and they will firm up as they cool.


  • 1 cup pure hazelnut butter
  • 1/2 cup maple syrup
  • 1 egg
  • 1 teaspoon baking soda
  • 1/4 cup cacao powder, sifted
  • 4 tablespoons coconut flour, sifted
  • 1/2 teaspoon cinnamon
  • Pinch sea salt
  • 1/3 cup roasted hazelnuts, roughly chopped