PREP TIME: 10mins | COOK TIME: 15 mins | TOTAL TIME: 25 mins
Makes 12 Cookies


  • ½ cup coconut oil , solid at room temperature, similar to softened butter
  • 1 egg  1 tablespoon flax meal whisked with 2½ tablespoons water, let stand for 5 minutes to gel before using
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cocoa powder
  • 1 cup/ 160g Almond flour
  • ½ cup (3 oz, 85g) hazelnut chocolate, chopped
  • ½ cup toasted hazelnuts, roughly chopped
  • Flaky sea salt, to sprinkle on top, optional


  1. Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
  2. Add the cocoa powder, almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate and hazelnuts.
  3. Use a cookie scoop to form cookies and place on a parchment-lined baking tray; press down slightly. Place in the refrigerator for an hour if you want thicker cookies, otherwise, you can bake right away.
  4. When you’re ready to bake, preheat the oven to 350ºF.
  5. Before baking, sprinkle with flaky sea salt if desired or ice cookies with left over melted chocolate after baking. Bake for 10 minutes or just set.
  6. Can be stored for up to a week




Have you made this recipe? Or will you be giving it a go? If you do, we’d love to see how you get on! Please share a photo and tag us in @pureheavenlychocolate.

Get your Hazelnut Chocolate here



April 13, 2021

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