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Hazelnut chocolate cookies

Starting the weekend with a hazelnut chocolate craving, now deliciously resolved with these cookies! Simple, scrumptious, satisfying and you can grab all the ingredients on your supermarket shelf – PERFECT.



Makes 16 cookies

Gluten free : Dairy Free (opt) : Vegetarian

1/2 cup (solid) coconut oil or butter, lightly softened ready to whisk

1/2 cup coconut sugar

1 free range egg

2 teaspoons vanilla extract

1 teaspoon baking powder

1/4 cup raw cacao powder

1 1/2 cups hazelnut meal

1/2 cup dark chocolate – I used 80%, chopped

1/2 cup toasted hazelnuts, roughly chopped


Heat oven to 160C and line a large baking tray with greaseproof paper. In a mixing bowl whisk together butter / coconut oil, sugar, egg, vanilla until creamy. Add baking powder, cacao, hazelnut meal and mix, then fold through the dark chocolate and hazelnuts. Spoon 1 1/2 tablespoon measures onto tray, roll, then press down lightly with your fingers. Bake 14 minutes (fan forced) and allow to cool on tray before eating. Store in airtight container for up to 1 week but let’s be honest they won’t last that long anyway!


Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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