Chocolate-Hazelnut Cookies

Yield: 3 dozen cookies

Your rating: None (15 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



Melt the chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from heat. Cut the butter into a few pieces and mix into the chocolate until melted.

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

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

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

Bake until the centers of the cookies are no longer wet, 9 to 12 minutes. When slightly cool, lightly dust the cookies with powdered sugar (optional).

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

Source: PCC Sound Consumer, December 2012

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More about: chocolate, cookies, hazelnuts


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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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