Description

These Chocolate Hazelnut Healthy Gingersnap Cookies combine the warm spices of ginger and cinnamon with rich dark chocolate and toasted hazelnuts, all made using wholesome ingredients like hazelnut and coconut flours, coconut sugar, and molasses. Perfectly soft and chewy with a crisp edge, these cookies are a deliciously healthier twist on a classic gingersnap, complemented by a subtle coffee flavor and a decadent chocolate hazelnut coating.

Ingredients

Scale

Wet 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

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
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 the coconut sugar (reserve the remaining 2 tablespoons for later), melted coconut oil, molasses, and egg white until fully combined and smooth.
Mix Dry Ingredients: Add the hazelnut flour, coconut flour, baking soda, ground coffee, ground ginger, cinnamon, and sea salt to the wet mixture. Stir everything together until the dough is evenly mixed and cohesive.
Roll Dough into Balls: Spread the reserved 2 tablespoons of coconut sugar on a shallow plate. Using a tablespoon, scoop the dough into balls and roll each ball in the coconut sugar to coat evenly.
Flatten Dough Balls: Place the coated dough balls spaced on the prepared baking sheets. Use your fingers to gently press and flatten each ball to about 1/2-inch thick, shaping them into cookie rounds.
Bake Cookies: Bake the cookies in the preheated oven for approximately 17 minutes, or until the edges are lightly brown. Once baked, remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Note that freshly baked cookies will be soft but will firm up as they cool.
Dip in Chocolate and Add Hazelnuts: After the cookies have cooled, dip half of the front side of each cookie into the melted dark chocolate (avoid coating the back side). Immediately press the dipped chocolate edge into the finely chopped toasted hazelnuts to adhere.
Harden Chocolate and Serve: Allow the chocolate coating to harden at room temperature or refrigerate briefly, then enjoy these delicious, spiced chocolate hazelnut gingersnap cookies!

Notes

To toast hazelnuts, spread nuts on a baking sheet and roast at 350°F (175°C) for 8-10 minutes, shaking occasionally until fragrant and lightly browned.
These cookies are soft when fresh but will firm up as they cool, so be gentle when handling immediately after baking.
You can substitute dark chocolate with semi-sweet or bittersweet chocolate as preferred.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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

Keywords: Chocolate Hazelnut Gingersnap, Healthy Cookies, Gluten Free Cookies, Coffee Spiced Cookies, Coconut Sugar Cookies, Paleo Cookies, Low Carb Cookies