Name: Chocolate Hazelnut Healthy Gingersnap Cookies with Coffee Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup coconut sugar (divided); 2 tablespoons coconut sugar (reserved); 1/4 cup coconut oil, melted; 2 tablespoons molasses; 2 teaspoons molasses; 1 egg white; 3 ounces dark chocolate, melted; 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; 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, use an electric hand mixer to beat together 1 cup of the coconut sugar (reserve the rest), coconut oil, molasses, and egg white until well combined.

Step 3: Add the hazelnut flour, coconut flour, baking soda, ground coffee, ground ginger, cinnamon, and sea salt. Stir until everything is well mixed.

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

Step 5: Place the dough balls on the prepared baking sheets and gently flatten each to about 1/2-inch thick.

Step 6: Bake for about 17 minutes or until the edges are just lightly browned. Remove from oven and let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. The cookies will be soft right out of the oven but will firm up as they cool.

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

Step 8: Allow the chocolate to harden before serving. Enjoy your deliciously spiced, chocolate-dipped gingersnaps!

Tips & Variations

For a stronger coffee flavor, try adding an extra teaspoon of ground coffee or using espresso powder instead.

If you prefer a softer cookie, reduce the baking soda to 1 1/2 teaspoons and bake for slightly less time.

Swap hazelnut flour for almond flour for a different nutty taste while keeping the texture similar.

Use dark chocolate with at least 70% cocoa for a rich, intense flavor that pairs well with the spices.

FAQs

Can I use regular all-purpose flour instead of hazelnut and coconut flour?

You can substitute with all-purpose flour, but the texture and nutty flavor will change significantly. Using nut flours keeps these cookies moist and gives them their characteristic taste.

Do I have to use coffee in this recipe?

The ground coffee adds a subtle depth and enhances the chocolate flavor, but you can omit it if desired. The cookies will still be delicious with the ginger and cinnamon spices.