Name: Chocolate Hazelnut Healthy Gingersnap Cookies with Coffee Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 37 min
Cuisine: American
Ingredients: 1 1/2 cups hazelnut flour (140 grams); 5 tablespoons coconut flour (30 grams); 1 3/4 teaspoons baking soda; 1 tablespoon ground coffee; 2 teaspoons ground ginger; 2 teaspoons cinnamon; 1/2 teaspoon sea salt; 2 tablespoons coconut sugar (for rolling); 1 cup coconut sugar; 1/4 cup coconut oil (melted); 2 tablespoons + 2 teaspoons molasses; 1 egg white; 3 ounces dark chocolate (melted); 1/4 cup toasted hazelnuts (finely chopped)

Ingredients

1 cup + 2 tablespoons coconut sugar (divided)

1/4 cup coconut oil (melted)

2 tablespoons + 2 teaspoons molasses

1 egg white

1 1/2 cups hazelnut flour (140 grams)

5 tablespoons coconut flour (30 grams)

1 3/4 teaspoons baking soda

1 tablespoon ground coffee

2 teaspoons ground ginger

2 teaspoons cinnamon

1/2 teaspoon sea salt

3 ounces dark chocolate (melted)

1/4 cup toasted hazelnuts (finely chopped)

Instructions

Step 1: Preheat your oven to 350°F and line 2 baking sheets with parchment paper or a silicone baking mat.

Step 2: In a large bowl, using an electric hand mixer, beat together 1 cup of the coconut sugar (reserve the remaining 2 tablespoons for later), melted coconut oil, molasses, and egg white until well combined.

Step 3: Add the hazelnut flour, coconut flour, baking soda, ground coffee, ginger, cinnamon, and sea salt to the wet mixture and stir until fully mixed.

Step 4: Spread the reserved 2 tablespoons of coconut sugar on a shallow plate. Scoop the dough by tablespoons, roll into balls, then roll each ball in the coconut sugar to coat.

Step 5: Place the sugar-coated dough balls onto the prepared baking sheets and gently press each ball to about 1/2-inch thickness.

Step 6: Bake the cookies for about 17 minutes, or until they are lightly browned at the edges. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Note that cookies will be soft when warm but will firm up as they cool.

Step 7: Once cooled, dip half of the front side of each cookie into the melted dark chocolate and immediately press the chocolate-coated side into the finely chopped toasted hazelnuts.

Step 8: Allow the chocolate to harden completely before serving. Enjoy your deliciously spiced and chocolatey gingersnap cookies!

Tips & Variations

For extra crunch, toast the hazelnuts yourself to bring out their full flavor before chopping.

If you prefer a stronger coffee flavor, increase the ground coffee to 1 1/2 tablespoons.

Use a dairy-free dark chocolate to keep the recipe completely vegan-friendly.

For a more intense spice profile, add a pinch of cloves or allspice to the dry ingredients.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. When reheating, allow cookies to come to room temperature and, if desired, briefly warm them in a low oven or microwave to soften the chocolate.

FAQs

Can I substitute hazelnut flour with almond flour?

Yes, almond flour can be used as a substitute, but it may alter the texture and flavor slightly. Almond flour tends to produce a softer cookie, so monitor baking time accordingly.

Is it necessary to use egg white in this recipe?

The egg white helps bind the ingredients and provides structure, but you can substitute it with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan alternative.