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Crispy Chocolate Hazelnut Cookies

These crispy chocolate hazelnut cookies are an irresistible treat. They are paleo-friendly, gluten and dairy free.
5 from 1 vote
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings 40 cookies


  • 1/2 cup almond meal (not blanched almond flour)
  • 1/2 cup cassava flour
  • 2 Tbsp cacao powder
  • 2 Tbsp coconut sugar
  • 6 Tbsp coconut oil
  • 5 Tbsp honey
  • 1 tsp vanilla extract
  • 1/4 cup hazelnuts


  • Mix the dry ingredients in a medium bowl with a whisk.
  • In a small bowl mix honey, coconut oil, and vanilla extract. Combine both and mix well using your hands until you have a dough.
  • Cut the hazelnuts into small pieces using a large sharp knife.
  • Preheat oven to 350 degrees Fahrenheit. Spread out the dough evenly and thinly onto a parchment paper-lined baking sheet. It won't cover the whole sheet. Make sure it is even and that the edges are not too thin (otherwise they will burn).
  • Bake for 12-14 minutes. Immediately cut them into small squares with a knife. Let it cool off for another 10-15 minutes. They become crispy when they cool off.
  • Save the cookies in an airtight container at room temperature for up to a week.
Keyword dairy-free, gluten-free, egg-free, paleo