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December 18, 2016

Healthy hazelnut holiday cookie

From Dr. Gundry's blog
So, today I want to share a healthy holiday cookie recipe. It’s festive, delicious, and inspired by everyone’s favorite sweet spread: Nutella.

But unlike conventional Nutella, this recipe isn’t loaded in sugar, soy, and unhealthy palm oil. Instead, it’s rich in protein, high in polyphenols, and PACKED with flavor.


  • 2 cups toasted hazelnuts (or 1 cup 100% hazelnut butter)
  • 1 teaspoon extra virgin olive oil
  • 2 teaspoons powdered stevia
  • 2 pastured or omega-3 eggs
  • 1 teaspoon *vanilla extract
  • ¼ teaspoon *sea salt
  • ½ cup unsweetened natural cocoa powder (not dutch)
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 3 oz chopped bittersweet chocolate (at least 72%, ideally 85% cacao)


Preheat oven to 325. Oil a cookie sheet (or line it with parchment) and set aside.
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If using whole hazelnuts, grind in a food processor or blender until the consistency of peanut butter.
Measure 1 cup of hazelnut butter into a large mixing bowl.
Whisk hazelnut butter with eggs, olive oil vanilla extract, and stevia until well combined.
Sift the sea salt, cocoa powder, coconut flour and baking soda into the hazelnut mixture and stir until combined.
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Add chopped chocolate, mix well, then scoop into tablespoon-sized balls (about the size of half a golf ball), 12 per cookie sheet.
Bake for 5 minutes, then flatten with a spatula, if you prefer a flatter cookie. Cook an additional 5-7 minutes, until firm on top, then remove and let cool before serving.

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