Chocolate-Hazelnut Cookies | PCC Natural Markets

Chocolate-Hazelnut Cookies

Yield: 2 dozen cookies

Your rating: None (16 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

My all-time favorite cookies. — Editor, PCC Sound Consumer
The best description for these cookies is to imagine a soft, tender bittersweet chocolate bar. Almond flour from the bulk department is perfect, unless you have a grinder capable of pulverizing nuts into flour.



Melt chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from the heat. Cut butter into a few pieces and stir into chocolate until no yellow streaks remain. Set aside.

Beat eggs with an electric mixer, gradually adding sugar until ribbons form, 5 to 10 minutes. Fold in chocolate-butter mixture. Gently add finely ground nuts. Cover and refrigerate at least 2 hours or overnight.

Preheat oven to 325° F. Line a baking sheet with parchment paper.

Scoop dough into 1 tablespoon balls. Roll in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.

Bake until the edges are set and centers are no longer wet, 12 to 15 minutes.

Each cookie: 64 cal, 4g fat (2g sat), 14mg chol, 15mg sodium, 6g carb, 1g fiber, 1g protein

More about: chocolate, cookies


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Missing ingredient?

The photo shows chips? or nuts? in the cookies, but no mention in recipe.

RE: Missing ingredient?


Thanks for your comment.

The nuts pictured in the photo are more coarsely ground. The recipe’s author prefers the hazelnuts or almonds to be ground more finely, but a slightly coarser grind will work as well.

Thanks again,

Tom Monahan
PCC Natural Markets

So light and gooey!

Made these last night and they were delicious. Used the Bob's Red Mill almond flour and the cookies were so light and fluffy. Almost like a truffle on the inside. Yum!

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