• 70 grams (2.45 ounces) rice flour
  • 30 grams (1.05 ounces) almond flour (or ground nuts)
  • 45 grams (1.60 ounces) honey
  • 10 grams (0.70 ounces) cocoa powder
  • 20 grams (0.70 ounces) dark chocolate
  • 10 grams (0.35 ounces) fruit puree
  • 1 egg
  • 0.25 teaspoon baking soda
  • 20 grams (0.70 ounces) chopped hazelnuts


  • Mixing Bowl

    Use a large mixing bowl to combine all the ingredients. Tip: A bowl with a non-slip base will be handy for vigorous mixing.

  • Fine Grater

    Grate the dark chocolate into fine shavings. Tip: Freezing the chocolate slightly before grating can prevent melting in your hands.

  • Baking Sheet

    A good quality, non-stick baking sheet ensures even baking. Tip: Line it with parchment paper for easy clean-up.

  • Electric Mixer

    If available, use an electric mixer to quickly achieve a smooth dough consistency. Tip: Start at a low speed to avoid splattering ingredients.


Step 1

Step 1: Grate the chocolate using a fine grater. This will help it incorporate better into the dough.

Step 2

Step 2: In a large mixing bowl, stir together the grated chocolate, almond flour, honey, cocoa powder, fruit puree, and the egg until smooth and well combined. Make sure all ingredients are at room temperature to mix evenly.

Step 3

Step 3: Add the rice flour and baking soda to the wet mixture and mix until it forms a soft dough. Do not overmix the dough as it may make the cookies tough.

Step 4

Step 4: Form small balls from the dough, place them on a baking sheet lined with parchment paper, and flatten each ball slightly. Use a cookie scoop for uniform-sized cookies.

Step 5

Step 5: Sprinkle the flattened dough balls with the chopped hazelnuts. Press the nuts gently into the dough so they stick better.

Step 6

Step 6: Bake in a preheated oven at 180°C (356°F) for about 12 minutes, or until the edges are set. Cookies will continue to cook a little after they are taken out of the oven due to residual heat.


Picture this: a cozy afternoon, a piping hot cup of coffee or tea, and a plate of freshly baked chocolate hazelnut cookies. 🫖🍪 Want to elevate the experience? Try these serving ideas:

Savor these cookies as an irresistible dessert with a scoop of your favorite vanilla or caramel ice cream. Truly a match made in heaven! 🍦

Hosting a brunch? These cookies pair splendidly with a ribbony, fruity compote or fresh berries for a delightful contrast in flavors and textures. 🍓🍫

Want to get a bit fancy? Drizzle some melted dark chocolate over the cookies before serving. It adds an extra chocolatey punch that’s bound to impress your guests. 🍫✨

Enjoy these cookies for a quick, yet satisfying snack on the go. The natural sweetness from honey and the hearty crunch of hazelnuts make it an excellent pick-me-up treat. 🌟


Making these cookies gluten-free or vegan is simpler than you think and ensures everyone can enjoy!

🌾 **Gluten-Free**: This recipe is already gluten-free as it uses rice flour and almond flour. Just make sure all your other ingredients, like baking soda and chocolate, are certified gluten-free. 💯

🌱 **Vegan**: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mix and let sit 5 minutes to thicken) and use maple syrup instead of honey. For the dark chocolate, ensure it’s dairy-free. Voilà, a scrumptious vegan version that's just as delicious! 😋

Experiment with these variations and you might just discover your new favorite cookie recipe! ✨


  • Do I need to sift the flours before mixing?

    While not strictly necessary, sifting the flours helps to remove any lumps and ensures a smoother dough consistency.

  • Can I substitute the hazelnuts with other nuts?

    Absolutely! Feel free to use almonds, walnuts, or pecans as a delicious alternative.

  • How do I know when the cookies are done?

    The cookies should be set around the edges and slightly soft in the center. Baking time is 12 minutes, but keep an eye on them as ovens can vary.

  • Can I make the dough ahead of time?

    Yes, you can prepare the dough and refrigerate it for up to 24 hours. Just make sure to let it come to room temperature before baking for best results.

  • Why do my cookies spread too much?

    This can happen if the butter or egg is too warm. Try chilling the dough balls briefly before baking to help them hold their shape.

  • How do I store these cookies?

    Store them in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.

Nutrition facts

Healthy chocolate cookies
Recipe Yield:6 cookies
Calories:Approx. 110 calories per cookie
Calories (Min - Max):100 - 120
Total Fat:7 grams
Saturated Fat:2 grams
Protein:2 grams
Total Carbohydrate:12 grams
Total Sugars:8 grams