Hazelnut Orange Cookies
Paleo, gluten-free, refined sugar-free, dairy-free, vegetarian
The true magic of combining chocolate and orange lies in their contrast: chocolate is rich, intense, fatty and lush, and it’s balanced by the fresh, fruity and zesty tones of orange – creating a party in your mouth! Believe it or not, this cookie is nutrient rich with loads of protein and fiber from hazelnuts. Bake a batch and share with your friends who will love you for spoiling them with healthy goodness.
Hazelnut Orange Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Cookies
3 and 1/2 cups raw hazelnuts
3/4 cup coconut sugar
4 egg whites
1 tablespoon maple syrup
1 tablespoon vanilla
1/2 teaspoon salt
Chocolate
1 cup 65-80% dark chocolate chunks
1 tablespoon coconut oil
zest of one orange
large crystal salt
Makes 24 cookies
Find the ingredients & tools to make this recipe here:
Instructions
1. Preheat oven to 350ºF/180ºC. Line two cookie sheets with parchment paper or grease liberally with coconut oil.
2. In a food processor, pulse hazelnuts until they form a “medium-fine” meal, with some texture, not ground into flour. In a large bowl combine sugar, egg whites, maple syrup, vanilla and salt. Blend ingredients together until sugar has dissolved and eggs are frothy. Add hazelnut meal and mix into a smooth dough.
3. Form dough into 1-inch (2,5 cm) balls. Place cookie balls onto cookie sheet and press down to form round cookie discs. About 20-24 cookies, depending on size.
4. Bake cookies 18 minutes, or until lightly golden on the tops and bottoms. Remove from oven and place cookies in freezer for 20 minutes.
Chocolate
5. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60-90 seconds. Remove and stir to combine into a glossy, smooth chocolate coating.
6. Remove cookies from freezer and place on a clean piece of parchment paper. Hold one cookie in your hand and dip the top into the melted chocolate. Dip 1 or 2 times for thin or thick chocolate coating. Sprinkle into wet chocolate grated orange zest and large crystal salt. Allow the dipped cookies to harden in minutes.
Photos by Milkshake Creative
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!