Do you guys remember my Nutella Filled Soft Granola Bars? I make these very regularly as they taste incredible and are (kind of) healthy. But I wanted to make an even healthier version with no-refined sugar and only whole ingredients. Meaning no dark chocolate, no brown rice syrup, and no rice puffs.
The result is a soft no-bake cookie filled with a creamy, nutty, and chocolatey hazelnut center. It requires only 10 ingredients and is naturally-sweetened with maple syrup.
I have many recipes featuring chocolate hazelnut butter, I can’t help it. It’s like an addiction. But this recipe is probably one of the healthiest. The center of the cookies requires only 5 ingredients: hazelnut butter, maple syrup, unsweetened cocoa powder, vanilla, and cocoa butter to help firm up everything. You can use coconut oil if you don’t mind keeping the cookies in the refrigerator, otherwise, stick to cocoa butter as it will keep the filling soft and creamy without being runny at room temperature.
The base for the no-bake cookie dough is Medjool dates, almond flour, and oat flour. You process everything together until it forms a dough, then add some almonds and process for another few seconds until roughly chopped. The addition of almonds replaces the rice crips and adds a nice crunch to these cookies.
To form the cookies, scoop out about 1/2 tablespoon of dough, roll it into a ball and then flatten into a thin disc. You can then place some chocolate hazelnut butter in the middle of the disc, top with another disc and seal the edges with your fingers. Roll into a ball, and slightly flatten. If you want, you can also keep them in a ball shape. Repeat with the remaining dough and enjoy!
If you like chocolate and hazelnuts, you will LOVE these no-bake cookies, they are loaded with chocolate hazelnut butter! These soft cookies make the perfect afternoon snack, try to have only one, that’s quite a challenge! I’m not going to lie, these are very addictive!
Let me know in the comments if you try this recipe!
Chocolate Hazelnut Filling
- 1/3 cup (80g) hazelnut butter (homemade or store-bought)
- 2 tbsp (30ml) maple syrup
- 2 tbsp (30ml) cocoa butter, melted
- 1 tbsp cocoa powder
- 1/4 tsp vanilla extract
- 1 cup (about 10 / 260g) Medjool dates, pitted
- 3/4 cup (75g) oat flour
- 1/3 cup (35g) almond flour
- 1/4 cup (30g) coconut flour (or oat flour)
- 1/2 tsp vanilla extract
- 1/3 cup (45g) almonds
Chocolate Hazelnut Filling
- In a small mixing bowl, whisk together the hazelnut butter, maple syrup, cocoa butter, cocoa powder, and vanilla extract. Once fully smooth, cover with plastic film and place in the refrigerator for at least 2 hours, or until firm.
- Place the pitted Medjool dates and oat flour in the bowl of a food processor. Process for 10-15 seconds, or until it looks like a smooth paste. Add the almond flour, coconut flour, vanilla extract, and process for another 10 seconds. You should get a soft paste that doesn’t stick to your hands. If it’s too sticky add more oat or coconut flour and process again.
- Add the almonds and process for another 7-10 seconds, or until they are chopped into small pieces. Use your hands to form a large ball with the dough, it should hold together well and be soft. If it appears too dry or crumbly, add 1-2 tablespoons of maple syrup and mix again.
- Scoop out about 1/2 tablespoon of dough, form a ball and flatten it into a thin circle with your hands. Place 1 and 1/2 teaspoon of chocolate hazelnut butter in the middle of the circle. Top with another circle of dough and seal the edges with your fingers. Roll into a ball, then place on parchment paper and slightly flatten by pressing with the palm of your hand. Repeat with the remaining dough.
- Refrigerate for at least 1 hour before wrapping each cookie in plastic film. Cookies will keep in the refrigerator for up to 3 weeks, or at room temperature for up to 2 weeks. These cookies are firmer straight out of the refrigerator and become slightly softer at room temperature.
- Serving Size: 1 Cookie
- Calories: 159
- Sugar: 12.3g
- Fat: 8.3g
- Carbohydrates: 20.7g
- Fiber: 4.1g
- Protein: 3.8g