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Prep time
30 minutes
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Cook time
10 minutes
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makes
18 cookies
Author Notes
These decadent cookies come together in no time at all with ingredients you likely have in your pantry. The smoked salt adds a welcome depth to each bite, but feel free to use sea salt if you don’t have any on hand. Free from gluten and dairy, they are a crowd pleaser!
Recipe courtesy of Portland chef Lauren Chandler on behalf of Oregon Orchard hazelnuts. —Oregon Orchard Hazelnuts
Ingredients
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2 cups
Oregon Orchard roasted or natural hazelnuts
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1/4 cup
Cocoa powder or cacao powder
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1 teaspoon
Baking soda
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1/2 teaspoon
Smoked salt, plus more for sprinkling (can substitute sea salt)
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1/3 cup
Plus 2 Tablespoons honey
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1 teaspoon
Room temperature coconut oil
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1 teaspoon
Vanilla extract
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3 tablespoons
Dark chocolate chips
Directions
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Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
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In a food processor, grind the hazelnuts on the high setting into the texture of coarse sand. Add the cocoa powder, baking soda, and smoked salt and pulse to combine. Add the honey, coconut oil, and vanilla extract and pulse, stopping to scrape the sides as necessary, until the dough sticks together when you form it into a ball with your hands. Transfer to a bowl and fold in the chocolate chips.
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Using your fingers, place rounded tablespoons onto the baking sheets about 2 inches apart. It helps to get your fingers and the spoon a bit wet so the dough doesn’t stick to your fingers or the spoon. Bake for 10-12 minutes until the cookies are no longer sticky on top and are just barely firm around the edges. Sprinkle the remaining smoked salt on top then carefully transfer to a wire rack. They will become more firm as they cool. Store in an airtight container for up to one week.
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