Years ago, Nutella made us fall in love with the classic hazelnut and chocolate pairing on everything from toast to fruit to pie. And there’s no shortage of chocolate hazelnuts desserts on the web (I mean hello Vegan Nutella Cinnamon Rolls!) Many European pastries also combine this delightful combo that many of us adore.
Personally, I tend to gravitate toward pecans, but every now and then I chop some hazelnuts and use them to garnish cake, oatmeal or for stirring into luscious dark chocolate. But it’s about time that I make hazelnuts the spotlight ingredient rather than letting chocolate steal the show 😉
So I created my first hazelnut recipe on The Naked Food Life. These Heavenly Hazelnut Cookies are soft and chewy with crisp edges courtesy of using equal parts buttery hazelnut flour and oat flour, and magical aquafaba for a meringue like quality. A drizzle of dark chocolate ganache, sprinkle of coarse sea salt, and chopped toasted hazelnuts creates the perfect decadent cookie with a sweet-salty flavor and chewy meets crisp texture!
So take a break from basic cookies and whip up some nutty, chocolate-laced, show-stopping hazelnut cookies next time your sweet tooth strikes!
Heavenly Hazelnut Cookies w/ Ganache (GF, Vegan, Oil-free)
1 c ground hazelnuts (I used toasted/skinless) – sifted if desired
1 c fine oat flour, or sub sorghum flour
1/2 tsp baking soda
1/2 tsp baking powder
1/3 c aquafaba (I recommend chickpea, pinto, or cannellini beans)
1/3 c organic cane sugar
2 tbsp pure maple syrup
1 tsp orange juice
1 tsp orange zest
1/2 tsp almond extract or 1 tsp vanilla extract
Ganache: 2 oz dark chocolate, 3 tbsp non-dairy milk, pinch of salt
Optional: chopped hazelnuts, powdered sugar
Whip orange juice and aquafaba until frothy. Stir in maple, orange juice, and extract.
Stir the dry ingredients together.
Stir wet into dry ingredients.
Roll in balls. Bake at 300 degrees for 16-20 min or until firm to the touch.
Cool to room temperature.
For ganache: Add chocolate and salt to a glass bowl. Heat the milk to a simmer and pour over the chocolate. Wait 30 seconds and then stir to form a thick sauce. Cool slightly.
Drizzle or dollop with chocolate ganache and chopped hazelnuts.
Optional: Dust with powdered sugar.