Hazelnut Mochaccino Cookies! These rich, supple treats blend hazelnut and chocolate, infuse espresso, and are topped with smoked salt or chocolate drizzle. And 100% gluten-free, vegan/plant-based and refined sugar free!
Baking with Nut Flours and Grain Flours
I love baking with nut and grain flours. Besides creating the opportunity for making gluten-free goods, they provide great sources of plant-based protein and other vital vitamins and minerals. They add so much richness and dimension to the overall flavor of anything to which they are added.
Hazelnut Mochaccino Cookies – Dough
Since these flours/meals are not filled with preservatives and stabilizers, it is necessary to pay close attention to the expiration date if you are purchasing them. If you choose to grind your own, that is one way to assure freshness.
But sometimes eliminating that extra time investment makes the difference between making something healthier versus reaching for the less desirable store-bought version.
How to Keep Flours Fresh
Given that for most of us refrigerator space is often scarce, I recommend storing the products that you use most frequently in your pantry. Refrigerate the products that are only occasionally in the rotation. And making sure that expiration dates are far enough in the future will help with freshness.
Don’t be afraid to reach to the back of the rack! I will often compare the expiration date of those products to the products placed in the front. I can’t tell you how many times this has bought me a full extra year of product life.
Hazelnut Mochaccino Cookies – Ready to Bake
While developing this recipe I first used an older bag of hazelnut flour. In a subsequent batch I used a brand new bag. And the taste was notably different.
The flours and meals that have higher fat content are likely to spoil quicker as the fats can become compromised from warmer temperatures.
Hazelnut Mochaccino Cookies – Salted
Hazelnut Mochaccino Cookies
Imagine the earthiness of hazelnut meal joined with the velvety sweetness of chocolate, while wrapped in a dark cloak of espresso.
Well, imagine no more . . . only 20 minutes start to finish! I drizzled half of my cookies with chocolate. The other half I sprinkled with Falksalt’s Smoke Crystal Sea Salt. The smoke brings a caramelesque note to the party, but plain sea salt can be enjoyed as well.
Hazelnut Mochaccino Cookies – Chocolate Drizzle
Hazelnut Mochaccino Cookies
Hazelnut Mochaccino Cookies
If you are looking for some more plant-based/vegan and gluten-free cookies, check out my Ultimate Chocolate Chip Cookies, Fudgy Avocado Cookies, or my Snickerdoodle Quinoa Cookies. Enjoy!
Hazelnut Mochaccino Cookies! These rich, supple treats blend hazelnut and chocolate, infuse espresso, and are topped with smoked salt or chocolate drizzle.
Ingredients
- 1 tablespoon golden flax meal
- 5 tablespoons brewed espresso or very strong coffee (divided)
- 3/4 cup hazelnut meal (or flour)
- 1/2 cup gluten-free oat flour
- 1/4 cup coconut palm sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt (finely ground)
- 2 tablespoons coconut oil (melted)
- 1 teaspoon pure vanilla extract
- 1/4 cup mini vegan chocolate chips (plus more if topping with drizzle)
- 1 tablespoon sea salt flakes (if topping with salt crystals I used Falksalt Smoke flavor)
Instructions
- 1) In a small bowl, mix golden flax meal and 3 tablespoons espresso (or very strong coffee). Set aside.
- 2) In a medium mixing bowl, stir together dry ingredients (hazelnut meal, gf oat flour, coconut palm sugar, baking soda and finely ground sea salt). Then mix in 1/4 cup mini chocolate chips.
- 3) In a small mixing bowl, combine flax and espresso mixture with melted coconut oil, remaining 2 tablespoons of espresso and vanilla. I use a small whisk.
- 4) Add wet mixture to dry and stir together, mixing well. Using two large tablespoons, round dough into one inch balls and gently flatten to one quarter inch thickness (see picture in post). If topping with sea salt flakes, sprinkle on cookies before baking. Bake on a parchment-lined baking sheet at 350 degrees Fahrenheit for about 10 minutes. Remove from oven and cool on baking sheet for one minute. Remove from baking sheet and place on a cooling rack until cool. If topping with chocolate drizzle, melt desired quantity (about 1/4 cup) of chocolate chips (see notes below) and drizzle on cookies with a teaspoon. Batch will yield about 13 two inch cookies. Store in an airtight container.
Notes
To melt chocolate either place chips in a glass bowl in very hot water and stir periodically until melted, or microwave on power level 8 (or 80) in 15 second increments (stirring between each iteration) until melted.
Hello,
What can I sub in instead of the oats to make these paleo friendly?
Hi Julie, Although I have not tried this version myself, I think you could substitute an equal amount of almond flour for the gluten-free oat flour in order to make them paleo friendly. If they seem to need more of a binder with the almond flour then I would add an additional tablespoon of coconut oil. I hope this helps! 🙂
Hi there. Sorry – it’s not very clear, by “espresso” do you mean instant espresso powder or actual brewed espresso? These look great!
Hi Megan, I’m sorry for the confusion. It should be brewed espresso or very strong coffee. I’ve updated the recipe card to include the word “brewed”. Thanks! I hope you enjoy them!!
As a coffee fiend, these mochaccino cookies are calling my name!! They look absolutely delicious!!
Hi Sarah! Thanks so much!! I am a coffee lover as well, so I am always on the lookout to find more ways to bring that wonderful flavor into my day. 🙂
Hi, this recipe looks great! I was just wondering whether the flax can be replaced for anything else? I don’t tend to buy it and wouldn’t want to buy a whole bag for one recipe.
Thank you!! I understand that! Chia seeds would be an acceptable one to one substitution for the flax. I hope this helps 🙂
YUM! So many wonderful flavors in these cookies! I love baking with nut flours are well!
Thanks Bethany! The rich flavors and the health benefits make the nut flours a win-win!