• Nobelle Liew

Chocolate Hazelnut Cookies (entirely guilt-free)


No really, these are absolutely guilt-free.


Made with grounded nuts, gluten free flours, and sweetened with a combination of honey and pure maple syrup, these cookies are my current favourite cookies. My whole family’s in fact.

It came as quite a shock that I actually like these cookies, cause they are chewy ones. Everyone knows I abhore chewy cookies and only ever eat crispy crunchy ones. Even I was surprised that I ate 5 of them in a row! And each cookie ain’t small. They’re roughly palm-sized. Unlike your conventional cookies, these are intensely chocolatey in a different way. Not the Famous Amos kinda chocolatey, but the deep I-can-taste-the-cocoa-combined-with-the-honey kinda chocolatey. The flax and almonds gave it a unique nutty and crunchy texture in spite of the entire cookie being chewy! So every bite was a burst of textures and flavours. Marvelous!


Chocolate Hazelnut Cookies (Entirely Guilt-free) (makes about 10) Recipe adapted from Sweet Roots’ Chocolate Hazelnut Cookies

2 1/4 cups grounded hazelnuts 1/2 cup oat flour 1/2 cup cocoa powder 1/4 cup ground flax 1/2 cup honey 1/2 cup maple syrup 1 teaspoon salt 1 teaspoon vanilla

1. Preheat oven to 180C.

2. Mix the dry ingredients in a bowl, and then mix in the wet ingredients till incorporated and sticks together.

3. Drop large spoonfuls onto a greased baking sheet and bake for 15 minutes or until they are done. Mine took about 23 minutes, so I guess it really depends on the size of your cookies. Let them cook for 10 minutes, then try to keep your hands of them.

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