Description

These Chocolate Hazelnut Healthy Gingersnap cookies combine the warm spices of ginger and cinnamon with the rich flavors of coffee, dark chocolate, and toasted hazelnuts. Made with naturally sweetened coconut sugar and gluten-free hazelnut and coconut flours, they offer a healthier twist on classic gingersnaps with a satisfying crunch and a decadent chocolate hazelnut finish.

Ingredients

Scale

Dry 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)

Wet Ingredients

1 cup coconut sugar
1/4 cup coconut oil (melted)
2 tablespoons + 2 teaspoons molasses
1 egg white

Finishing & Garnish

3 ounces dark chocolate (melted)
1/4 cup toasted hazelnuts (finely chopped)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Beat Wet Ingredients: In a large bowl, use an electric hand mixer to beat together 1 cup of coconut sugar (reserve 2 tablespoons for later), melted coconut oil, molasses, and egg white until fully combined and smooth.
Combine Dry Ingredients: Add the hazelnut flour, coconut flour, baking soda, ground coffee, ground ginger, cinnamon, and sea salt to the wet mixture. Stir thoroughly until all ingredients are well incorporated into a uniform dough.
Roll Dough Balls: Spread the reserved 2 tablespoons of coconut sugar on a shallow plate. Using tablespoons, scoop dough balls and roll them into balls. Then roll each ball in the coconut sugar to coat evenly.
Flatten Cookies: Place the sugar-coated dough balls on the prepared baking sheets and gently press each ball down to about 1/2-inch thickness to shape the cookies.
Bake: Bake the cookies in the preheated oven for about 17 minutes or until they are just lightly browned around the edges. Remove from oven and allow them to cool on the baking sheet for 5 minutes; they will be soft when hot but will firm up when cool.
Dip in Chocolate: Once the cookies have cooled completely, dip half of the front side of each cookie into the melted dark chocolate. Immediately press the chocolate-coated side into the chopped toasted hazelnuts for a crunchy finish.
Let Chocolate Harden: Place the dipped cookies on parchment or a cooling rack until the chocolate hardens. Enjoy this flavorful treat once the chocolate sets completely!

Notes

Cookies will feel soft immediately after baking but will firm up as they cool; be careful when transferring.
To melt chocolate, use a double boiler or microwave in short bursts stirring frequently to avoid burning.
For best results, use fresh toasted hazelnuts for a crisp texture and toasting them enhances flavor.
These cookies are gluten-free and naturally sweetened, making them a healthier dessert option.
Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 17 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate hazelnut gingersnap, healthy cookies, gluten free cookies, coconut sugar dessert, coffee spiced cookies, molasses cookies