Gluten-Free Hazelnut-Cacao No-Bake Cookies
Raw hazelnut and almond cookies bound with dates, maple syrup, and coconut oil, enriched with cacao powder and chia seeds. Studded with dark chocolate chunks and baked until set. A naturally gluten-free treat requiring minimal processing.
Ingredients
Instructions
- 1
Preheat oven to 350°F (350°F) and line a baking sheet with parchment paper.
- 2
Process almonds and hazelnuts in food processor until ground to fine powder.
- 3
Add pitted dates to processor and pulse briefly to combine.
- 4
In a large bowl, mix maple syrup, cacao powder, almond milk, chia seeds, and melted coconut oil.
- 5
Add nut and date mixture to wet ingredients and mix well until dough forms.
- 6
Shape dough into individual balls by hand and place on prepared baking sheet, flattening slightly.
- 7
Press several chocolate chunks into each cookie.
- 8
Bake for 20 minutes until set.
- 9
Transfer to cooling rack and cool for several minutes.
Tips
Store cookies in an airtight container in the refrigerator for best texture and shelf life.
Toast nuts lightly before processing for deeper flavor.
Good to Know
Airtight container in refrigerator for up to one week.
Dough can be prepared up to 2 days ahead and shaped before baking.
Serve at room temperature or slightly chilled.
Common Mistakes
Over-process nuts into butter instead of powder to avoid dense cookies.
Skip flattening dough balls to avoid uneven baking.
Bake beyond 20 minutes to avoid dry, crumbly texture.