Name: Chocolate Hazelnut Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1/3 cup hazelnut butter; 1/4 cup filtered water (60ml); 1/4 cup Clutch Baking Mix; 2 tablespoons cacao powder; a pinch of sea salt; 1/8 teaspoon ground cinnamon (0.6ml (optional)); 1 tablespoon date sugar; 3 tablespoons chocolate protein powder; 1 tablespoon date sugar; 1-2 tablespoons filtered water (15-30ml)

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Chocolate and hazelnut. Gluten-free and high-protein. Your new favorite cookies: Chocolate Hazelnut Cookies!

inside view of a chocolate hazelnut cookie drizzled with dark chocolate icing, with a few more cookies in the background and all on a black tray — Chocolate Hazelnut Cookies

I tried these with and without date sugar as a sweetener. If you prefer a sweeter cookie, go with the date sugar. If you prefer to keep the carbs as low as possible, go without! Either way, these Chocolate Hazelnut Cookies are full of flavor! Enjoy!

🥣 Recipe

Chocolate Hazelnut Cookies

Makes 9 cookies (3 servings).

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Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: cookies (3 servings)

Calories: 250kcal

Author: Andréa

Ingredients

Cookie:

⅓ cup hazelnut butter 75g (I make mine from hazelnut meal)
¼ cup filtered water 60ml
¼ cup Clutch Baking Mix rice/pea protein blend (37g)
2 tablespoons cacao powder 11g
a pinch of sea salt
⅛ teaspoon ground cinnamon 0.6ml (optional)
1 tablespoon date sugar 9g (optional)

Chocolate drizzle:

3 tablespoons chocolate protein powder whey isolate (21g)
1 tablespoon date sugar 9g (optional)
1-2 tablespoons filtered water 15-30ml

Instructions

Preheat oven to 325F (163C).
Begin to make the cookie dough by mixing the hazelnut butter and water until smooth.
Mix in the remaining cookie ingredients, and mix well.
Form into 9 pieces, and roll each into a ball. Place on a parchment-lined cookie sheet.
Flatten each cookie (with your hand or the back of a large spoon).
Bake for 10-12 minutes, until firm.
Remove from oven and let cool.
Mix the icing ingredients until smooth (start with 1 tablespoon of water and add by the teaspoon). Drizzle over cooled cookies.
Enjoy! Store in the refrigerator.

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (Use a rice/pea blend for the cookie and whey for the icing. See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.) For a vegan chocolate drizzle, I suggest melted Raw Chocolate over chilled cookies.
I make my hazelnut butter by putting hazelnut meal in the food processor.
The macros above are for the unsweetened cookies. For the sweetened cookies, the macros are:
Prot: 18g, Carbs: 15g (4g fiber, 6g sugar), Fat: 16g, Cal: 270 (3 cookies)

Nutrition

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