4 Ingredient Chocolate Hazelnut Cookies

I can confidently say you can have freshly baked from scratch cookies in 15 minutes.  And not just any cookie.  Gooey, chocolately, decadently delicious cookies that the whole family will love unless there is a chocolate hater among you, and then we'd have to discuss disavowing them.  Just kidding.  We jest in love as I do know one singular person who actually does not like chocolate.  One singular person.  I'll make some other type of cookie for that person.

These cookies are so quick to whip up with their 4 ingredients coming together in 2 minutes and baking for 12 minutes,  I think you can have these within the 15 minute window if you've preheated your oven in preparation for these magnificent morsels.

ALMOND FLOUR, COCONUT SUGAR, CHOCOLATE HAZELNUT SPREAD & AN EGG. THAT'S IT!

This recipe makes 9, but they're so dense and intensely chocolate that eating one will typically be just right.  The scent wafting through your home as these bake is enticing, sending to the pleasure center in your brain the alert that wonderfulness is in the oven.  Endorphin release is right around the corner.

I foresee riffs on this cookie and would love to hear what you do.  Adding a sprinkle of sea salt to the tops right before baking to give that salty sweet vibe is just the beginning.  Are you prone to sprinkle with some chopped pistachios?  Perhaps a pinch of cayenne or cinnamon?  Making ice cream sandwiches with them?  Leave a comment.  Inquiring minds (like mine) want to know.

One of my favorite ways to make these is with a dollop of raspberry jam placed in the center prior to making.  Chocolate & fruity jam is a fabulous combo.

4 Ingredient Chocolate Hazelnut Cookies
Makes 9 cookies


1 cup chocolate Hazelnut Spread (I use Nutiva, which is organic and much lower in sugar than sone brands)
1/4 cup almond flour
1/4 cup coconut sugar
1 egg, beaten


Preheat oven to 350 degrees
Mix all ingredients together in a bowl.  This can be done by hand or with a mixer.
Scoop out into 9 generous balls onto a parchment paper lined baking sheet.  I use an ice cream scoop to make the portions even.  You can sprinkle the tops with a bit of course or flake sea salt if you want a 5th ingredient and love that sweet, salty vibe,

I add a dollop of raspberry jam in the center prior to baking for a tasty twist.  Pushing my thumb in the middle of the cookie creates there well for the teaspoon of jam.

Bake for 10-12 minutes and enjoy gooey, chocolately cookie heaven.