I hate Nutella. There, I said it. I just do not understand the attraction and find it way too sweet. However, I agree that hazelnuts and chocolate make a beautiful partnership, complementing one another. When you do not allow the sugar to overtake the whole thing. In these cookies, the flavor of the hazelnut is clear and present, nicely accented by semi sweet chocolate (although a chopped up high cacao milk chocolate bar would be nice also). My kids have absolutely been obsessed with these. Sammy has proclaimed them her favorite cookie that I have ever made. Mind you my kids are prone to hyperbole, but they both have been obsessing over these big time.
Hopefully Shaina of Take A Bite Out Of Boca will feel the same! And hopefully they will not arrive too battered–the cookies hold together perfectly, but they are chewy not crunchy, and definitely soft enough to bruise or dent. Because yes it is The Leftovers Club time again!
If you want to join us in The Leftovers Club I very much hope you head over to The Leftovers Club and check us out–even sign up! It is so much fun getting to try treats from bloggers all over America and Canada. The linky at the bottom is only for The Leftovers Club participating bloggers to share their goodies. I hope you check them out!
I adapted these cookies from a recipe is Amber Rose’s lovely Love, Bake, Nourish: Healthier cakes and desserts full of fruit and flavor
- 4½ cups hazelnut meal/flour
- 1 t espresso powder
- 1 t ground vanilla beans
- 2 cups miniature chocolate chips (check label to make sure are dairy free if you are avoiding dairy)
- ½ t salt
- 1 cup honey or ⅔ cup golden syrup plus ⅓ agave (my preference because I don't care for honey)
- 1 t vanilla
- 2 large egg whites
- flour for dusting (use a GF flour or rice flour to keep them gluten free)
- Preheat the oven to 300 F. Line cookie sheets with parchment paper or silicone mats and set aside.
- Whisk together the hazelnut meal, espresso powder, ground vanilla beans and salt. Place in the bowl of a stand mixer. Mix in the mini chocolate chips.
- Using the flat beater, mix in the honey (or golden syrup and agave). The mixture will be wet and sandy.
- Whisk the vanilla into the egg whites and then add that to the mixture. Once again mix on low to incorporate.
- Dust a clean work space with flour. Dump the dough out onto it. Dusting your hands liberally with flour, knead the dough until it comes together, much like scone dough does. (You may need to dust with flour a second or even third time.)
- Pinch off walnut sized pieces of dough and roll it into a ball. Then flatten it into a circle about 2 inches in diameter. Place on the cookie sheet, up to 12 to a sheet.
- Bake for 20 minutes, until they are browning at the edges. Let cool on the cookie sheet.
If you want to join us in The Leftovers Club I very much hope you head over to The Leftovers Club and check us out–even sign up! It is so much fun getting to try treats from bloggers all over America and Canada. The linky at the bottom is only for The Leftovers Club participating bloggers to share their goodies. I hope you check them out!
Affiliate links were used in this post, but only to link to items I would be discussing and linking to anyway.
The older I get, the less I have a taste for plain nutella, but I do still love the chocolate-hazelnut mix in baked goods! These cookies are such a fun sweet treat!
These sound delicious!!! Love hazelnut in treats!
mmm I can’t wait to try them! I love a soft, chewy cookie so I am sure I’ll love these. Thanks!
I am so with you on the hating of nutella thing. I think it is a toothache in a jar. Love the less sweet crunchy concoction you made.
Great combination! I’ve been meaning to get my hands on some golden syrup!!
Yum, Laura! I have never heard of using hazelnut meal–I bet those cookies are fab!
Really fabulous set of flavors / textures. Definitely going to try these…
This is probably the first food blog post I’ve read that started with the sentence, “I hate Nutella”. I agree with your sentiment; it’s just too sweet .Would love to see someone develop a hazelnut spread with less sugar, more hazelnut taste. (It’s probably out there, just haven’t looked for it.)
I have heard people say good things about Justin’s, but like you I have not tried it. Nice to know I am not alone!
Hazelnut Meal is such a great nut flour!
Hazelnuts have a special place in my heart. I remember picking them from shrubs that grew along fence lines on my Dad’s farm. I’m always trying to reduce flour and carbs in my diet but giving up chocolate is a tough one. I could get into these!
I have to disagree on Nutella, but even so, these cookies look wonderful. I love the idea of using hazelnut flour – I have a wonderful recipe for Passover macaroons that uses finely ground hazelnuts. The nut (without chocolate) has a wonderful aroma, especially when lightly roasted before being used as “flour.”