• Partnered with
  • Quick
  • Makes 16
  • 15 mins prep
  • 15 mins cook

Sugar-free cacao and hazelnut cookies

Triple tested. For your success every time.

With chia seeds for extra protein and crunch, these healthy cookies won't disappoint when it comes to flavour.


Sugar-free cacao and hazelnut cookies

  • 1/2 cup (80g) firmly packed fresh dates, pitted
  • 2 cups (200g) ground hazelnuts
  • 1 1/2 cups (225g) wholemeal spelt flour
  • 1/4 cup (50g) chia seeds
  • 1 tsp ground cinnamon
  • pinch sea salt flakes
  • 1/4 cup (50g) virgin coconut oil, at room temperature
  • 1/2 cup (170g) rice malt syrup
  • 1 egg
  • 2 tsp vanilla extract
  • 1/2 cup (50g) cacao nibs


Sugar-free cacao and hazelnut cookies

  1. Preheat oven to 160°C. Line two oven trays with baking paper.
  2. Place dates in a small heatproof bowl, cover with boiling water; stand 5 minutes. Drain.
  3. Process dates, ground hazelnuts, flour, chia seeds, cinnamon, salt, oil, syrup, egg and extract until well combined. Stir in cacao nibs.
  4. Using damp hands, roll rounded tablespoons of the mixture into balls, place on trays; flatten with the palm of your hand into 6cm (2½-inch) rounds. Using the back of a damp fork, mark each cookie. Bake 15 minutes or until cookies can be gently pushed without breaking. Cool on trays.

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