Chocolate Hazelnut Cookies


Let’s keep it real. Calling a cookie healthy is a stretch. As we add fat, sugar and salt to even healthy, wholesome ingredients, that food becomes less healthy. That doesn’t mean a cookie can’t fit into a healthy eating pattern in moderation (note that key word – MODERATION). So I created these Double Chocolate Hazelnut Cookies as a healthy-ish or healthier approach to your traditional cookie. Because after all, what’s life without a yummy, gooey chocolaty cookie?!? Que scene for my inner cookie monster screaming - Yeaaahhh. Coooookieeessss!!!

The inspiration for these cookies comes from my love for Nutella and from Deliciously Ella, a food blogger from the UK (if you don’t follow her you should. Her whole food approach to cooking is amazing. I love Ella’s original recipe, but I wanted to make these a little more nutritionally balanced with more protein and less sugar for my weight loss patients. The beauty of these babes is they’re made of simple whole ingredients, without refined flour or butter. That means they’re low in refined carbs and saturated fat. Hazelnut and almonds provide the primary source of fat, in the form of unsaturated fat. This is the healthy fat we want to include in our diet, as it’s associated with lower risk of cardiovascular disease, versus saturated fat (think of saturated fat as artery clogging - potential heart attack causing - fat).  I used dates and a small amount of pure maple syrup to give these cookies the perfect amount of sweetness. That keeps the added sugar content quite low, at only 4 g sugar per cookie.  Lastly, these cookies provide a good source of fiber, vitamins, minerals and protein! Now that’s several nutritional steps up from your average store bought or bakery cookie! We used Siggi’s plain yogurt to increase the protein content, and because it’s thicker, creamier and higher in protein than other yogurts, I recommend not substituting for another brand (sorry – yes I’m biased and I love Siggi’s).

The recipe makes 24 medium sized cookies. My hope is that you enjoy them as much as I did (Oh and my patients and work colleague enjoyed them too!)

Leave a comment and let us know your thoughts!

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P.S.S. If you’re having trouble managing that key word above – MODERATION, go ahead and click on our services tab and book an initial consult or sign up for our intensive food therapy offering. We not only specialize in weight loss, but also in changing your relationship with food for long-term success of maintaining your weight. Let’s work together to improve your health!


Chocolate Hazelnut Cookies

Prep time: 20 mins   |   Cook time:  20 mins   |   Total time: 40 mins
Serves:  24


  • 1 cup raw hazelnuts
  • 1/2 cup raw almonds
  • 1 cup quinoa flour
  • 1 large egg
  • 3 tablespoons chia powder (preferably Navitas)
  • 3 raw cacao powder (preferably Navitas)
  • 3 tablespoons pure maple syrup
  • 1/3 cup Siggi’s Plain 0% yogurt
  • 8 pitted dates (preferably soaked overnight or at least for 1 hour)
  • 2 tablespoons semi-sweet chocolate chips
  • 1 teaspoon pure vanilla extract     
  • 2 tablespoons coconut oil


  1. Preheat the oven to 350°.  Line two large cookie sheets with parchment paper.

  2. Place the nuts in the food processor and pulse until ”flour” forms.

  3. Place all of the remaining ingredients into the food processor and pulse to dough forms.

  4. Combine the dough and chocolate chips into a bowl, and mix with a silicone spatula until well combined.

  5. Place the dough in the freezer for 5 minutes to harden.

  6. Take the dough out and begin forming your cookies. Using a silicone spatula, scoop out about a tablespoon of the dough and roll into a ball.

  7. Place the cookie ball onto the parchment paper and flatten with the silicon spatula. Note these cookies won’t spread like a traditional cookie.

  8. Continue forming the cookies, until you’ve laid out 12 per baking sheet.

  9. Bake until the cookies are slightly browned, about 20 minutes.

  10. Let the cookies cool for 3-4 minutes before serving.


Nutrition Info (per cookie; recipe makes 24 cookies)

107 calories (54 from fat), 6g total fat, 2g saturated fat, 8mg cholesterol, 9mg sodium, 10g carbohydrate, 2g dietary fiber, 4g sugar, 3g protein