Double Chocolate “Nutella” Cookie
Ingredients
- 2 cups raw hazelnuts
- 1 tsp coconut oil
- 1/4 tsp salt
- 2/3 cup coconut sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 1/2 cup cacao powder
- 1 tsp baking soda
- 85g dark chocolate bar, grated
- coarse sea salt, for sprinkling
Preparation
Preheat oven to 180C and line a baking tray with parchment paper
Evenly spread hazelnuts onto the baking sheet and toast for for 8-10 minutes. Remove and set aside to cool. Once cool transfer to the bowl of a food processor and process for 10-15 minutes or until it turns into a creamy hazelnut butter. Scrape down the sides frequently. Add the oil and continue processing for about a minute. Set aside until the nut butter has cooled
Add the sugar, vanilla, egg, and extra egg yolk and process again until well combined and a dough forms. Finally add in the cacoa powder and process again. Transfer to a bowl and stir in the grated chocolate. Place in the fridge to chill for 30 minutes. Roll heaped tablespoons into balls and place on the lined baking tray. Flatten slightly
Bake for 8-10 minutes and allow cookies to cool