These healthier, incredible cookies are made with coconut oil and hazel nut butter.


  • 1 cup hazelnut meal

  • ¼ teaspoon baking powder

  • 2 ½ tablespoons Natvia

  • 1 free-range egg

  • 1 tablespoon coconut oil (melted)

  • pinch Himalayan sea salt

  • 1 heaped tablespoon natural hazelnut butter (or other nut/seed butter)

  • 10 hazelnuts, chopped

  • 40g sugar-free dark chocolate, chopped


  • 1.

    Pre-heat oven to 180º.

  • 2.

    In a bowl, combine hazelnut meal, Natvia, baking powder and salt.

  • 3.

    Add eggs, nut butter and coconut oil, then mix thoroughly until well combined.

  • 4.

    Add the chopped hazelnuts and dark chocolate to the dough.

  • 5.

    Split dough into 8 equal parts, roll into balls and press down onto a pre-lined baking sheet.

  • 6.

    Bake for 18-20 minutes for soft cookies, 25 minutes for crunchy.

  • 7.

    Allow to cool before devouring with gusto.

Nutritional information

Nutritional analysis per serving (8 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by The Fit Foodie

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