Hazelnut Chocolate Chocolate Chip Cookies
I know this is going to sound crazy but I dreamt that I was making these cookies 3 nights in a row. I happened to wake up in the middle of the night last night and I scribbled the ingredients down. I made them as soon as I got home from dropping Jake off and they are perfect! Soft and moist, super chocolaty, and the hazelnut topping adds a beautiful crisp that is just to die for. I usually use Raw Cacao when I bake but sometimes when I want a very rich and deep chocolate flavor I use Hershey’s Special Dark. It’s wonderful! For this recipe either will work!
Hazelnut Chocolate Chocolate Chip Cookies
Decadence at its best, chocolaty, moist, chewy and crunchy all at once.
Ingredients
- 1 cup almond butter
- 1/4 cup peanut butter no sugar added
- 3 tablespoons coconut oil
- 1/2 cup monk fruit sweetener, swerve or cane sugar
- 3 eggs
- 1 tablespoon vanilla
- 1/2 cup hazelnut meal make your own in food processor
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 heaping tablespoons Special Dark Cocoa Powder Raw cacao powder will work as well
- 1/2 cup Enjoy Life Mini Chocolate Chips omit it keto
- 1/4 cup hazelnuts rough chopped for topping
Instructions
- Preheat oven to 345 degrees
- Place the almond butter, peanut butter, sugar (or sweetener) and coconut oil in stand mixer and with paddle mix for 3 minutes on medium.
- Reduce speed to low and add the eggs and vanilla.
- Increase speed to medium high for 1 minute.
- Stop stand mixer and add the remaining ingredients. Mix until just incorporated.
- Scoop 2 tablespoon mounds onto a parchment covered cookie sheet.
- Sprinkle rough chopped hazelnuts over the top.
- Bake for 17 minutes.