CHOCOLATE-HAZELNUT SPREAD NO-BAKES
No-bake cookies made without cocoa or milk. Made all in one pan, easy to double or cut in half. Warning! These are addicting.
Provided by Plaidipus
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 50m
Yield 30
Number Of Ingredients 7
Steps:
- Line an 8-inch baking dish with aluminum foil.
- Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
- Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
- Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.1 g, Sodium 110.9 mg, Sugar 18.7 g
CHOCOLATE HAZELNUT COOKIES (SUGAR-FREE)
These soft, decadent, chewy chocolate hazelnut cookies are made with wholesome, nourishing ingredients: perfect to satisfy your chocolate cravings. A guilt-free treat that you won't be able to stop eating!
Provided by Sara @ Gathering Dreams
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 160°C/320F and line a baking tray with greaseproof paper.
- Make the flax egg: add the ground flax seeds and water to a small bowl and stir. Let it rest for at least 5 minutes to thicken (see note 2).
- Take 1 cup of hazelnuts and grind them into a coarse powder in a food processor. Don't worry if you get some bigger chunks. They will add extra texture to the cookies. Set aside the ground hazelnuts in a mixing bowl.
- In the same food processor, blend the Medjool dates into a paste by adding 1 tablespoon of water and the flax egg.
- Chop the remaining 1/3 cup (50 g) of hazelnuts into chunkier pieces and spread them onto a tray or a plate.
- Combine the ground hazelnuts, date paste, salt, and cacao powder in a large mixing bowl. Mix it all well to bind all the ingredients together and produce a thick, sticky dough.
- Divide the dough into 10 equally sized pieces. Roll each portion of dough between the palms of your hands to form a ball. Squash the ball a bit to give it a cookie shape, then lightly press each one into the chopped hazelnuts to coat.
- Place the cookies on a parchment-lined baking tray. Bake for about 10 minutes.
- Remove from the oven and let the cookies cool down before moving them to a plate or airtight container. Be careful as they are pretty soft when they are hot. Resist the urge to try one warm, as they are much better when they cool down.
Nutrition Facts : Calories 135 kcal, Carbohydrate 10 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
NO-BAKE CHOCOLATE-HAZELNUT OAT COOKIES
These no-bake cookies are one of the easiest desserts our Test Kitchen has ever created. Chocolate-hazelnut spread holds together the hearty oats and salty toasted hazelnuts--zero oven time required.
Provided by BHG Test Kitchen
Time 1h30m
Number Of Ingredients 9
Steps:
- In a large bowl stir together oats, hazelnuts, and salt; set aside.
- In a large saucepan combine sugar, milk, cocoa powder, and butter. Bring to boiling over medium heat, stirring constantly. Stir in chocolate-hazelnut spread and vanilla. Remove from heat. Stir in oat mixture until combined.
- Shape chocolate mixture into 1-inch balls (if mixture doesn't hold shapes well, let stand a few minutes to firm up). Place balls on a large cookie sheet. Chill about 1 hour or until firm.
Nutrition Facts : Calories 52 kcal, Carbohydrate 8 g, Cholesterol 2 mg, Protein 1 g, SaturatedFat 1 g, Sodium 27 mg, Sugar 3 g, Fat 2 g, UnsaturatedFat 1 g
NO-BAKE CHOCOLATE HAZELNUT THUMBPRINTS
Years ago, a friend gave me a recipe for chocolate peanut treats that didn't require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 6
Steps:
- Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes., Shape mixture into 1-in. balls; roll in chopped hazelnuts. Make an indentation in the center of each with the end of a wooden spoon handle. Fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 111 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 46mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Provided by Katie Lee Biegel
Categories dessert
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
- In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
- In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.
CHOCOLATE HAZELNUT NO-BAKE COOKIES
Steps:
- Add dates to a food processor and pulse until small bits remain - it should form a ball, but not a big deal if it doesn't.
- Add chocolate chips, cocoa powder and hazelnut meal and mix until well incorporated (see photo).
- Add more dates through the spout while mixing if it appears too dry. You know you have the right texture when you gather a small amount in your fingers and it easily forms a dough. I added a few more to get that perfect doughy texture.
- Form into 1-inch discs and eat immediately. To store, refrigerate in an airtight container or bag; freeze for longterm storage.
Nutrition Facts : ServingSize 1 cookies, Calories 105 kcal, Carbohydrate 15 g, Protein 1.4 g, Fat 5.2 g, SaturatedFat 1 g, Fiber 2 g, Sugar 12 g
NO-BAKE HAZELNUT AND CHOCOLATE CANDIES
Chocolate candies are topped with crunchy, toasty hazelnuts and then dipped in more chocolate for a tempting treat.
Provided by Food Network Kitchen
Time 1h50m
Yield 36 candies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spread the hazelnuts on a small rimmed baking sheet and bake until toasted and golden, 10 to 12 minutes. Let cool completely.
- Line a baking sheet with parchment or wax paper; set aside.
- Combine the confectioners' sugar, rice cereal and salt in a food processor and pulse until finely chopped. Add the chocolate-hazelnut spread and butter. Pulse until the mixture begins to form clumps and holds together when squeezed.
- Roll teaspoons of the mixture into balls, pressing a hazelnut into the center of each so the top of the nut is still visible; place on the prepared baking sheet. Freeze until firm, about 20 minutes.
- Put the chocolate and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate melts and the mixture is smooth. Gently stick a toothpick into the upper half of a candy, avoiding the hazelnut, and dip the bottom half into the melted chocolate. Allow the excess chocolate to drip into the bowl and return the dipped candy to the baking sheet. Remove the toothpick and smooth the hole with your fingertip. Repeat with the remaining candies. Refrigerate until firm, about 20 minutes.
CHOCOLATE-HAZELNUT COOKIES
Coarse raw sugar gives these nutty, chocolate-laced cookies a subtle crunch in every bite.
Provided by Ochre Bakery, Detroit, MI
Categories Bon Appétit Dessert Cookies Chocolate Hazelnut Peanut Free Soy Free Ginger Honey Vegetarian
Yield Makes about 2 1/2 dozen
Number Of Ingredients 15
Steps:
- Place racks in upper and lower thirds of oven; preheat to 300°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8-10 minutes. Let cool slightly, then chop very coarsely; set aside. Increase oven temperature to 350°F.
- Whisk flour, kosher salt, baking powder, baking soda, and ginger in a large bowl to combine. Beat butter, granulated sugar, raw sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed, scraping down sides of bowl occasionally, until pale and fluffy, 5-7 minutes. Reduce speed to medium-high and add eggs, one at a time, increasing speed to high after each addition to fully incorporate and stopping periodically to scrape down sides of bowl. Add honey and vanilla and beat just to combine. Reduce speed to low and add dry ingredients; beat until combined. Add chocolate and reserved nuts and beat just until incorporated.
- Scoop dough into 1½-oz. portions (about 3 Tbsp.); roll into balls (if the batter feels loose or sticky, chill 30 minutes). Place on a parchment-lined baking sheet. Chill until firm, at least 2 hours.
- Arrange chilled cookies on 2 fresh parchment-lined baking sheets, spacing 2" apart; you should be able to fit about 12 cookies on each. Sprinkle cookies with sea salt. Bake, rotating top to bottom and front to back halfway through, until bottoms and edges are golden brown, 12-15 minutes. Let cool on baking sheets. Place a fresh sheet of parchment on 1 baking sheet and repeat process with remaining balls of dough.
- Do Ahead: Dough can be made 1 month ahead. Transfer chilled balls to resealable freezer bags and freeze. Bake from frozen.
HAZELNUT CHOCOLATE COOKIES
"Chocolate and nuts are enjoyed very much in our household, and these cookies were no exception," says Elisa Lochridge of Beaverton, Oregon. "I also handed them out at our Bible study and everyone enjoyed them."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in ground hazelnuts. , Shape dough into twenty-four 1-in. balls; place 2 in. apart on ungreased baking sheets. Press a whole hazelnut onto the center of each., Bake cookies 15-19 minutes or until firm to the touch. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely. Dust cookies with confectioners' sugar.
Nutrition Facts :
CHOCOLATE HAZELNUT COOKIES
Serve your guests with these chocolate hazelnut cookies baked using Betty Crocker® chocolate chip cookie mix and topped with melted white chocolate chips - a perfect dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl stir cookie mix, butter, hazelnut spread and egg until soft dough forms. Stir in hazelnuts. Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart.
- Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely.
- In small resealable freezer plastic bag, place white chips and oil; seal bag. Microwave on High 45 to 60 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut off tiny corner of bag; squeeze bag to drizzle melted chips over cookies. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 14 g, TransFat 0 g
CHOCOLATE-HAZELNUT SPREAD COOKIES
Delicious, rich chocolate hazelnut cookies, crispy outside, chewy inside. Perfect with a glass of milk.
Provided by mommascookin
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 20m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
- Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 12.1 g, Cholesterol 10.3 mg, Fat 4.7 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 80.4 mg, Sugar 9 g
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