Hazelnut Cocoa Cookies

I always feel like I’ve accomplished something good in the world when I create a recipe like this one – a recipe that is free of gluten, grains, dairy, eggs, soy, corn and refined sugar but still tastes like it could be unhealthy.  It’s *almost* allergy friendly, which would have been even more of an accomplishment, but I wanted to make a hazelnut cookie and well, hazelnuts are nuts which is a common allergen.


But rather than focus on what these aren’t, I want to focus on what they are.  These are Paleo and Vegan cookies.  They are soft, moist and sweet.  They are almost like a brownie.  They truly are a cookie you need to try for yourself.



Hazelnut Cocoa Cookies


  • 1/2 Cup dry roasted hazelnuts
  • 5 medjool dates (pitted)
  • 1/4 Cup unsweetened cocoa powder
  • 1/4 Cup cassava flour
  • 1 Tbsp chia seed
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/4 Cup + 1 Tbsp water


  1. Preheat oven to 350 degrees F.
  2. In food processor, combine hazelnuts and dates, blending until mixture forms a course flour.
  3. Add remaining ingredients.  Blend well.
  4. Remove dough from food processor and roll into 12 balls (about 1 Tbsp in size).  Place balls on baking sheet and flatten with fork.
  5. Place baking sheet in oven (middle rack) and bake at 350 degrees for 12 minutes.

Recipe makes 1 dozen cookies


Stuffing ice cream between 2 cookies to make an ice cream sandwich is most definitely recommended!  This particular ice cream is Almond Dream Praline Crunch.


Looking back at these pictures is making me salivate!  This combination of soft Hazelnut Cocoa Cookie and sweet praline ice cream was fantastic.

Hazelnut Cocoa Cookies.jpg



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