The minute I heard about hazelnut flour, I knew exactly what I was going to make! It’s predictable and not at all unexpected, but chocolate chip cookies have just been begging for this Nutella like upgrade. And… since chocolate and sea salt is absolutely unbeatable, I sprinkled the cookie tops with a little salty goodness as well. It only took me 3 months of off and on testing before I finally got them right, but here they finally are, and they’re just as addicting as they look!
Chocolate and hazelnut is a tried and true combination, and I personally believe in getting my fix often! In fact, I keep a jar of chocolate hazelnut butter in the fridge for those occasions when I need a pick me up of utmost decadence. But if you have a few minutes on your hands, I recommend baking some of these cookies because the whole house will smell like nutty chocolatey goodness!
These cookies require only a bowl and spoon to make – no mixer needed here. Just stir the dry ingredients together, add the wet ingredients, and bake into perfection!
I wanted to include a picture of the cookie dough, because as you can see it’s a bit looser than a normal cookie dough. But don’t worry because they bake up beautifully every time, (oh and there have been some times… 4 batches of the final version to be precise).
Not to sound all food snobby or anything, (because I fear I sometimes sound like I’m on my soapbox) but it really does matter what kind of sea salt you use on these cookies. Flaked sea salt is super light in texture and melts on your tongue with a pleasant hint of sea salt. Coarser types of sea salt take a while to melt on your tongue, and they’re crunchier in texture which can be very overwhelming in desserts.
Once you buy your first bag of flaked sea salt, (sometimes called finishing salt) there’s no going back, and you’ll find all sorts of uses for it. One of my favorite uses for flaked sea salt is a Caprese Salad, or sprinkled over just sliced heirloom tomatoes. I also use it on my Tuscan Style Steak where you’ll find a picture of the exact type I use in case you’re a visual learner like me!Print
- 1 3/4 cup hazelnut meal
- 1/4 cup tapioca starch
- 1 Teaspoon baking soda
- 2/3 cup blonde coconut sugar
- 1/2 cup chocolate chips, I use Enjoy Life brand
- 1/3 cup melted coconut oil
- 2 eggs
- 1 Tablespoon vanilla extract
- Flaked finishing sea salt for sprinkling over the cookie tops
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a medium sized bowl, mix together the hazelnut meal, tapioca starch, baking soda, coconut sugar, and chocolate chips.
- Add the melted coconut oil, eggs, and vanilla extract. Stir to thoroughly combine, you don’t need to worry about over mixing with this recipe. The cookie dough will be much looser than a normal cookie dough texture.
- Using a spoon, portion out the cookies (2 Tablespoons each), for about 8 per tray.
- Sprinkle a small amount of flaked sea salt over each cookie, it’s important to sprinkle all over the surface because that’s how you get a bit of sea salt in every bite!
- Bake for 6-8 minutes, or until the cookies have puffed up a bit but are still quite moist/almost gooey in the centers. If you over bake them, they tend to get a cakey texture, so if you like gooey cookies, keep a close eye on them until you get the timing down for your oven.
It’s important to note that this recipe will not work with almond flour, and so you can exactly replicate these you should know I used Bob’s Red Mill hazelnut meal.