Chocolate Hazelnut Thumbprint Cookies

Author Nora (A Clean Bake)


  • 1 1/2 cups finely ground hazelnut flour
  • 1/4 cup coconut flour
  • 1/8 teaspoon coarse sea salt
  • 1/4 teaspoon baking soda
  • 1/4 cup honey or maple syrup
  • 2 Tablespoons melted coconut oil
  • 1 large egg lightly beaten
  • 1/2 cup homemade chocolate hazelnut spread


  • Preheat the oven to 325F and line a cookie sheet with parchment paper or a nonstick pad.
  • Whisk together the flours, sweetener, salt, and baking soda. Set aside.
  • In a small bowl, pour the melted coconut oil over the honey and whisk to combine. Add the egg and whisk to combine.
  • Pour the wet ingredients into the dry ingredients and stir to combine. Allow to sit about 1 minute (this lets the coconut flour absorb moisture).
  • Scoop 1 Tbsp balls of dough and flatten into a disc. Use your thumb or the back of a cookie scoop to gently press a well into the cookie. Fill with homemade chocolate hazelnut spread. Repeat with remaining dough.
  • Bake for 9-12 minutes, until edges are slightly golden and the cookies give off the aroma of toasted hazelnuts.


Yield: 17 cookies