Chocolate Hazelnut Spiced Cookies

I found the original recipe for these cookies at Epicurious, adjusted it a bit of course to make it healthier, i. e. no sugar, no flour… and OMG! – they came out gorgeous! I’ll never make another chocolate cookie again! Well, at least this one will be my staple chocolate cookie recipe. I didn’t managed to make a proper picture of it, because they have been wiped out of existence rather quick. Talking of gluttony here. Anyway, here’s my version of these cookies.


For cookies:

  • 280g blanched hazelnuts
  • 6 tbsp agave nectar
  • 60g ground almonds
  • 60g raw cocoa powder
  • a pinch of sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 2 tablespoons raw almond butter (available in health stores or online)
  • 1 tablespoon grated orange zest from unwaxed orange
  • 3 tablespoons fresh orange juice
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon hazelnut-flavored liqueur or cognac

For icing:

  • 60ml agave nectar
  • 60g raw cocoa powder
  • 2 tablespoons mineral water
  • 1 tablespoon hazelnut-flavored liqueur or cognac


  1. Preheat oven to 180°C with rack in middle. Grease a large baking sheet with coconut oil.
  2. Pulse hazelnuts, agave nectar, ground almonds, cocoa powder, baking soda, salt, cinnamon, and cloves in a food processor until nuts are finely chopped, then add almond butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  3. Add juice, vanilla and liqueur and pulse until dough comes together into a ball but is still crumbly. If too dry, add more orange juice. Form level tablespoons of dough into balls and flatten to about 1 1/2 inches in diameter, arranging 1 inch apart on baking sheet.
  4. Bake cookies until puffed and slightly cracked, about 15 minutes. Transfer to a rack to cool completely.

Make icing while cookies cool:

  1. Whisk together all icing ingredients until smooth.
  2. Brush cookies tops with it. Let them cool, then try not to eat all at once.

This icing can also be used on any other dessert or as a chocolate sauce for panckakes or ice-cream.


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