One of my all time favorite treats from my childhood was Stella D’oro’s Swiss Fudge cookies.
They had that nice, buttery outer crust surrounding the chocolate fudge-y center—it was a killer combination I couldn’t get enough of.
My mouth is watering right now as I type just thinking about them.
Man, those were delicious!
They’re still nice to have, every once in a while just for like a cheat snack. But if only they were healthier somehow??
Well, here is my little homage to those Stella D’oro cookies, as I designed these cookies in their splitting image—complete with a nice little thumbprint center.
Adding my own little twist, I changed the flavors, used all-natural ingredients, boosted the protein content, lowered the carbs—and I think the results are super spectacular….and healthier!
So without further adieu….
Enter my Mocha Chip Hazelnut Protein Cookies!!
Ultra decadent grounded hazelnuts.….
A 73% cacao dark chocolate center filling….
the muscle-building power of whey protein and eggs….
the natural sweetness of pure maple syrup….
Espresso powder and cinnamon provide an antioxidant and flavor boost that elevates them to a whole ‘nother level of exquisiteness….
These protein cookies are the definition of pure excellence!
Moist, decadent, luscious dark chocolate mocha hazelnut flavor in every bite!
The key to these cookies’ unique flavor is definitely in the hazelnut flour. This is the base ingredient that pulls everything together.
That’s right, the flour used for these mocha dark chocolate–filled cookies is made completely of grinded hazelnuts—-
yup, you heard that right…..
so for all you Nutella addicts out there, this means that every single bite you take is EXPLODING with that heavenly….addicting….delicious hazelnut flavor!!
Hazelnut flour is hard to find at my local grocery stores so I just made my own using whole roasted hazelnuts. Trader Joe’s has a great package that comes pre-roasted already so all you have to do is stick ’em in the blender.
To make hazelnut flour from hazelnuts, just pop the nuts in a blender for 5 second intervals, until the nuts are grinded into powder form. I used a Nutribullet RX for this, and it only took about 3-5 intervals before I had flour. After every interval, I would remove the container from the base, flip it upside down, and slam it on the table a bit, just to loosen up the nuts before I blend it again.
You don’t want to blend more than 5 seconds tops because this prevents oils in the nuts from being released. We want flour, not butter here!
It’s OK if the hazelnuts do not completely grind to flour—little bits of whole nuts are fine and add nice crunch to the cookie.
It’s important to note that for every 1 cup hazelnuts, this will produce about 1 1/4 cup hazelnut flour when blended. This is totally fine and is already taken into account. So when the recipe calls for 2 1/2 cups whole hazelnuts, then use 2 1/2 cups whole hazelnuts.
More details in the recipe notes down below.
Also, I’d like to note that espresso powder helps gives these cookies its mocha/coffee flavor. Espresso powder is traditionally used mildly in baking recipes to bring out chocolate flavors a bit more.
However, in this recipe, I wanted mocha and coffee to be one of the dominant flavors along with the hazelnuts.
I experimented with instant coffee as a substitute for this recipe, but it just didnt’ provide the “oomph” that espresso powder did. Espresso powder provides a deeper, more robust flavor.
With just the right amount of espresso powder, the mocha flavor definitely shines through and it further enhances the dark chocolate notes adding a unique, distinct twist.
OK, here are some of the nutritional benefits of the main ingredients in these Mocha Chip Hazelnut Protein Cookies…
Hazelnuts are loaded with vitamins, minerals, antioxidants, and are know to be some of the most nutritious nuts found in the world. Studies have shown that regular consumption helps to fight cancer, help prevent heart disease, protect the brain from degeneration, and its high Vitamin E content helps keep the hair and skin healthy.
Dark Chocolate has been shown to contain high amounts of antioxidants, polyphenols, and flavonoids—all of which are believed to help fight free radical damage to cells in the body and help prevent cancer. Also, according to some studies, flavonols in dark chocolate have been shown to improve blood circulation to the brain and heart, and also help lower blood pressure.
Cinnamon is considered the most antioxidant-rich spice available in the world. These antioxidants are believed to maybe help fight cancer, fight off disease, slow the aging process, and protect our DNA from cell damage. Cinnamon has also been shown that it may help fight off infection and sickness. It also may help fight bad breath.
Pure maple syrup has been shown to contain 20+ different antioxidants that help fight inflammation and disease. Pure maple syrup is also good sources of manganese, which boosts metabolism, and contains zinc, which supports skin health.
If you’re craving for more recipes like this, then you gotta check out my…
- Hazelnut Mocha Amaretto Protein Pancakes
- Dark Chocolate Blueberry Hazelnut Protein Bars
- Dark Chocolate Hazelnut Protein Smoothie
Ok, here’s what you’ll need for these Mocha Chip Hazelnut Protein Cookies:
Alright then, let’s get to it!!
| Prep Time | 40 mintes |
| Cook Time | 9-12 minutes |
| Passive Time | 30 minutes |
| Servings |
cookies
|
- 2 1/2 cups hazelnuts (whole roasted)
- 2 1/2 scoops vanilla whey protein powder
- 1 tsp cinnamon
- 1 tsp baking powder
- 2 1/3 tbsp espresso powder
- pinch of salt
- 1/2 tsp stevia powder (optional)
- 1/2 cup dark chocolate chips
- 1 whole egg
- 1 egg white
- 2 tsp vanilla extract
- 1/4 cup 100% pure maple syrup
- 6 squares dark chocolate bar (70% cacao or higher)
- 1/4 cup chopped hazelnuts
Ingredients
dry ingredients
wet ingredients
topping
Optional
|
|
- Preheat oven to 350.
- Mix all dry ingredients in mixing bowl. (Minus the chocolate chips and chopped hazelnuts)
- In separate larger bowl, scramble eggs, then add maple syrup, vanilla extract, and mix.
- Add dry ingredients to wet ingredients gradually while mixing, and combine thoroughly. Fold in chocolate chips, chopped hazelnuts.
- Chill dough in fridge for about 30 minutes.
- Meanwhile, preheat oven to 350. Spread parchment paper on baking pan. Spray with coconut oil.
- Use a small spoon or ice cream scoop and scoop dough onto baking pan. Press a chocolate chip deep into the center of each cookie, making "thumbprint" indentation for melted chocolate topping later on. Spread apart evenly on pan. Makes about 20 cookies.
- Bake for about 9-12 minutes or until edges are golden brown. Remove from oven.
- Place dark chocolate squares in a bowl and melt in the microwave for about 60 seconds. Using spoon, pour chocolate into the center indentation of each cookie.
- Enjoy warm or let cool in the fridge for at least 30 minutes. Store cookies in airtight container. Will last for about 7 days. Enjoy!
-To make hazelnut flour from hazelnuts, just pop the nuts in a blender for 5 second intervals, until the nuts are grinded into powder form. I used a Nutribullet RX for this, and it only took about 3-5 intervals before I had flour. After every interval, I would remove the container from the base, flip it upside down, and slam it on the table a bit, just to loosen up the nuts before I blend it again.
-You don't want to blend more than 5 seconds tops because this prevents oils in the nuts from being released. We want flour, not butter here!
-It's OK if the hazelnuts do not completely grind to flour---little bits of whole nuts are fine and add nice crunch to the cookie.
**It's important to note that for every 1 cup hazelnuts, this will produce about 1 1/4 cup hazelnut flour when blended. This is totally fine and is already taken into account. You want to use 2 1/2 cups whole hazelnuts for this recipe.
-Add more chocolate chips or nuts if you wish!
-This dough can be very sticky, so I recommend chilling the dough for at least 30 minutes after mixing. This helps BIG time for easier scooping!
-I used a 1.5 tbsp ice cream scoop to scoop the cookie dough onto the baking sheet. A small spoon or measuring spoon will work just fine.
-To make the thumbprint, I grab a chocolate chip and press it down firmly in the center of the cookie with my index finger---making the indentation as wide and deep as possible. You want a nice spot there to pour the melted chocolate into after you pull the cookies out of the oven.
-For thin, small cookies, I pull my cookies out of the oven at about 9 1/2 minutes, just when the surface becomes firm (I test it by using the back of a fork). The cookies will continue to bake even when out of the oven, and I feel taking them out just before, or right when they are done leads to the perfect moistness and texture. We don't want a dry cookie! I recommend to check the cookies at this time and pull them out when you think they are ready. I say about 9 minutes at the earliest, and 12 minutes at the latest, just to be on the safe side---but as we know, oven times vary. Watch the cookies very closely at the 9 1/2 minute mark.
-Larger, thicker cookies will require longer baking times, I'd say about 11-15 minutes.
-Store these cookies in an airtight container in the fridge and they'll stay fresh for about a week.
-When serving, I recommend microwaving for 10-15 seconds----this melts the chocolate and you get a warm, moist cookie!
Did you try this recipe? How did it turn out for you? Any questions about my method? I would love to hear from you! Sound off in the comment section below!
**Nutritional information is an approximation using Nutrifox, information from Google, and my own calculations to the best of my knowledge. It is not the definitive values or guaranteed to be 100% accurate information. Use only as a reference.**
