Hazelnut Cookie Bites Recipe

October 9

You may notice that these hazelnut cookies bites are quite similar to the last recipe that I posted. You would be correct. They are both cookies and both chocolate + hazelnut flavoured. In fact, the recipe that these are based off of came up while I was searching for biscotti recipes a couple of weeks ago. On top of the random google searching that I was doing, I also went to all of my favourite blogs to see if there was any biscotti recipes to build off of. In my searching, I came across the recipe that these cookies are based off of on 101cookbooks. They didn’t look like biscotti to me but I instantly decided that I wanted to make them as well. In the end, I gifted both the biscotti and these cookie bites (and kept some for myself of course!).
These turned out to be just as delicious as I had hoped. The original recipe were made with pistachios and rolled in powdered sugar but I wanted to make a chocolate hazelnut version. I loved the simplicity of the recipe: six ingredients all of which I would have in my cupboards on a regular basis. If I ever have to make something quickly for a potluck or event, these will be a new go-to for me. They’re super easy to make, a great gluten-free dessert option, and they look really cute. Most importantly, they are such a delicious one-bite treat. They’re tender, nutty, sweet and go perfectly with a cup of tea.

Hazelnut Cookie Bites

Total Time: 40 minutes

Serving Size: 20-24 small cookies

Hazelnut Cookie Bites

Adapted from a recipe on 101 Cookbooks.

These cookies are the perfect treat to go with a hot cup of tea. They are tender and have a strong hazelnut flavour.

Rolling the cookies is a bit of a messy job. Rinse your hands if they get too covered in the cookie mixture as you go- it makes things a lot easier!

165g (1 heaping cup) hazelnuts
65g (1/3 cup) raw turbinado sugar
1 medjool date, pitted
1/2 teaspoon vanilla extract
1 egg white
approximately 2 tablespoons unsweetened cocoa powder

Preheat oven to 350F.

Place your hazelnuts on a parchment lined baking tray and toast in the oven for 15-20 minutes. The skins should be cracked and the nuts golden brown when they are ready.

Remove from oven and let cool.

Rub the hazelnuts between your hands to remove most of the skins.

In a food processor, combine hazelnuts, roughly 1/2 of the sugar and the date.

Pulse until the hazelnuts are a sandy texture, with a few pea-sized pieces (you don't want to over-process it and have it become nut butter).

Dump hazelnut/sugar mixture into a large bowl and use a spatula to fold in the vanilla extract and egg white.

Add the other half of the sugar and gently mix to combine.

Put your cocoa powder in a small glass.

Using your hands, roll about 1 tablespoon of the mixture into a ball (these should be bite-sized). Place ball in the glass and toss gently until it is coated with cocoa powder. Place on parchment lined baking tray. Repeat until you have no more mixture left (I got 22 cookies).

Bake cookies for about 15 minutes.

Let cool completely and enjoy!


Hazelnut Cookie Bites was last modified: October 2, 2016 by My Second Breakfast