Flourless Chocolate Hazelnut Cookies – a delicious recipe with hazelnuts, confectioners sugar, cocoa powder, salt, chocolate chips, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position two racks in the upper and lower thirds of the oven. Preheat oven to 350. Line two large-rimmed baking sheets with parchment paper.
2
In a large bowl, whisk together the confectioners' sugar, cocoa powder, and salt. Add the egg whites and vanilla extract , and whisk until well combined. Do not overbeat or it will stiffen. Stir in chopped hazelnuts and chocolate chips.
3
Spoon a generous tablespoon of batter onto the baking sheets, 5 per sheet, leaving 3 inches between each mound so that they have room to spread. If there is additional batter wait until the first batch comes out of the oven before scooping the rest of the cookies.
4
Bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking.
5
Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
1003
kcal
Calories
25
g
Fat
186
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 3/4 cups hazelnuts, toasted, skinned, and coarsely chopped, 3 cups confectioners sugar, 3/4 cup dutch processed cocoa powder, 1/4 teaspoon salt, and more.
Yes, Flourless Chocolate Hazelnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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