Soft, chewy, and indulgent—these chocolate hazelnut thumbprint cookies are the perfect solution for anyone looking for a healthier way to satisfy their sweet tooth.
If you’re hosting a cozy gathering or just craving a delightful snack, this recipe combines rich flavors with a wholesome twist, making it a standout option for health-conscious food lovers.
Why This Recipe Is a Must-Try
This cookie recipe is more than just delicious; it’s also a fantastic option for those prioritizing nutritious ingredients. Featuring hazelnut flour, ground flaxseed, and maple syrup as a natural sweetener, these cookies skip traditional refined sugars without sacrificing flavor.
The luxurious chocolate ganache filling adds a decadent touch while staying dairy-free and vegan, making it an inclusive treat for different dietary preferences.
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Unlike typical cookie recipes, this one swaps standard all-purpose flour for hazelnut flour, boosting the nutritional content with healthy fats and fiber. Ground flaxseed acts as a binding agent, providing additional nutrients and ensuring a soft, chewy texture.
Tips for Making the Best Healthy Cookies
To ensure your cookies turn out perfectly, here are a few tips:
- Choose high-quality chocolate chips: Look for semi-sweet chocolate chips with minimal added sugar to keep the ganache healthier.
- Use fresh hazelnut flour: You can make your own by finely grinding hazelnuts in a food processor or high-speed blender. This adds freshness and depth to the cookies.
- Don’t skip the coconut milk: The fat in full-fat coconut milk gives the ganache its smooth, creamy texture.
These cookies don’t just taste indulgent—they also look elegant, making them a great addition to any dessert platter or holiday table.
Storage & Meal Prep Ideas
These cookies are perfect for meal prep and can be made in advance to save time. Store them in an airtight container at room temperature or in the fridge for up to two weeks.
If you’re planning to keep them longer, freezing is an excellent option; they’ll stay fresh for up to three months in the freezer. This makes them ideal for busy weeks or unexpected guests.
If you’re preparing these for a party or special event, you can also make the dough ahead of time and refrigerate it until you’re ready to bake. This flexibility makes the recipe perfect for those with a packed schedule.
Easy Substitutions & Variations
- Make it nut-free: Substitute almond flour or sunflower seed flour for the hazelnut flour to accommodate nut allergies.
- Add a holiday twist: Sprinkle crushed peppermint candies over the chocolate ganache for a festive flair.
- Low-sugar option: Swap semi-sweet chocolate chips with unsweetened chocolate and add a touch of stevia or monk fruit sweetener to the ganache.
These substitutions make the recipe highly adaptable, ensuring it fits a variety of preferences and dietary restrictions.
Why This Healthy Food Option Stands Out
Not all cookies strike a balance between indulgence and nutrition, but these chocolate hazelnut thumbprint cookies do exactly that. The combination of wholesome ingredients and decadent flavors makes them a standout recipe for anyone seeking a healthier dessert.
With minimal effort, you can create a treat that’s both crowd-pleasing and guilt-free.
Healthy Chocolate Hazelnut Thumbprint Cookies
Equipment
- Baking sheet
- Parchment paper
- Medium heatproof bowl
- Food processor (optional for homemade hazelnut flour)
Ingredients
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips vegan if preferred
- 1/2 cup full-fat coconut milk
- 1 teaspoon vanilla extract
For the Hazelnut Cookies:
- 2 cups hazelnut flour
- 2 tablespoons ground flaxseed
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup pure maple syrup
- 3 tablespoons melted coconut oil
Instructions
Preheat the Oven and Prepare the Baking Sheet:
- Begin by preheating your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.
Prepare the Chocolate Ganache:
- Melt the chocolate chips in a medium heatproof bowl. You can do this by placing the bowl over a pot of simmering water, stirring occasionally, or by microwaving the chocolate in 20-second bursts, stirring between each interval.
- Once melted, add the coconut milk and vanilla extract, stirring until the mixture is smooth and fully combined.
- Place the ganache in the refrigerator for about 20 minutes, giving it time to cool and thicken slightly.
Make the Cookie Dough:
- In a large mixing bowl, combine the hazelnut flour, ground flaxseed, baking soda, and salt. Mix the dry ingredients well.
- Add the maple syrup and melted coconut oil to the bowl. Stir everything together until the dough is well incorporated and forms a cohesive mixture.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place these evenly spaced on the prepared baking sheet.
- Use your thumb to gently press an indentation into the center of each cookie dough ball.
Bake the Cookies:
- Put the tray into the preheated oven and bake the cookies for 13-15 minutes. They should appear lightly golden when done. Remove them from the oven and allow them to cool completely on the baking sheet.
Fill the Cookies with Ganache:
- Once the ganache has thickened in the fridge, stir it briefly to ensure a smooth texture.
- Spoon a small dollop of the ganache into the indentation of each cooled cookie.
- Let the ganache set at room temperature, or if you’re in a hurry, refrigerate the cookies for about 30 minutes to firm up the ganache filling more quickly.
Notes
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.