Everyone loves a little choc hazelnut in their lives. Have I got a cookie recipe for you!
Prepped in five minutes and ready to be devoured in about 15 - these cookies will be on your frequently baked list in no time.
If you’re a regular visitor to this blog, you would know that I work with Natvia, the natural sweetener brand. I make most of my sweets with Natvia - my personal choice. My preference for sweeteners has always been Natvia, as it contains the combination of stevia and erythritol, rather than artificial sweeteners. Natvia released their own version of a chocolate hazelnut spread, called Nuttvia, which tastes delightful and doesn’t contain palm oil. I would still recommend that you consume this spread in moderation however!
Anyway, back to the cookies.
So, they're not exactly three ingredients. Still, mix an egg, hazelnut spread and flour together and get a delicious cookie. I spruced these up a little to make them extra delicious though, so bare with me. They are still a perfect sweet treat to whip up if you are short on time and cannot be bothered with a lengthy list of ingredients. Considering we are well and truly into the festive season now, you could take these cookies to your next office morning tea or leave them out for Santa on Christmas Eve. Or have them all to yourself?
Choc Hazelnut Cookies
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 10 cookies 1x
- Category: Dessert
Ingredients
- 1 cup Nuttvia
- ¾ cup all-purpose flour
- 1 tbsp Natvia natural sweetener
- 2 tsp molasses
- 1 egg
- 80 g hazelnuts (, roasted and chopped)
- Salt for sprinkling
Instructions
- Preheat oven to 180ºC. Line a baking tray.
- In a bowl, whisk together Nuttvia, flour, sweetener, molasses and the egg until a dough forms. Stir through chopped hazelnuts.
- Divide mixture into balls, and press down on to baking tray. Cook for 10-12 minutes. Remove and allow to cool slightly before eating.
Let me see all of your food creations and delicious snaps by using the hashtag #eatnik on your photos!
This recipe is sponsored by Natvia and in collaboration with Nuttvia.
Leave a comment