Chocolate Raspberry Hazelnut Cookies

Well it is Choctober so it’s the perfect excuse to make something chocolatey and delicious. The chocolate and raspberry combo has always been a weakness of mine so, as soon as I started experimenting with fruit-based cookies (and remind me to share my recipe for orange chocolate chip cookies!), I knew this recipe had to be attempted. I finally gave it a go yesterday and the results were even more amazing than I anticipated. I could not stop shoving chocolate raspberry goodness into my mouth!

I couldn’t make this sugar-free because the bitter cocoa really needs some sweetness to balance it out but it is low in sugar and completely grain-free so also low in carbs overall. Plus there’s a good deal of fiber in it.


Here’s the recipe:

  • 4 oz hazelnuts
  • 3 oz butter
  • 1 egg
  • 1 tsp baking powder
  • 1 oz cocoa powder
  • 1 1/2 oz brown sugar
  • 1-2 tbsp milk
  • 6 oz raspberries
  • 4 oz chocolate chips (I used the darkest I could find which was 60% but if you’re concerned about sugar you can always chop up some 85% into chunks and use that)

Preheat the oven to 400F. I try to avoid using my food processor because it’s more of a pain to clean than just a bowl and a spoon but, unfortunately this does require it, unless you can find pre-ground hazelnuts. Start by grinding up the hazelnuts and then blend in with the butter, sugar and egg. Add the cocoa powder and baking powder and thin the mix with a little milk. When you add the raspberries it depends if you want a smooth raspberry flavor throughout or pieces of raspberry. You can blend them in with the food processor or just do a quick pulse to blend them a little bit. Alternatively you can chop them and mix them in by hand. Finally, mix in the chocolate chips by hand. Blob the mixture onto your tray and squash it into the right shape. Bake for 12-15 minutes and then leave to cool completely before removing from the tray, as they’ll be really soft and crumbly and more likely to break apart while still warm.IMG_2663

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