Shortbread Cookies with
Dark Chocolate & Hazelnut Topping

Hello everyone! Now I seem to be in a bit of a baking mode lately, if you haven't already noticed! I definitely don't consider myself a foodblogger or a baking expert, but I do enjoy trying out different recipes and making up my own. The way I see it, when a baking-session has been a success, I may as well share it with you guys... So today, I give you - my recipe of these shortbread-like cookies with a nice touch of dark chocolate and hazelnut!

I think it's funny how all of my recipes so far contain chocolate - it's definitely not intentional, but I just can't help myself haha! This cookie is inspired by your typical crumbly shortbread, but I've omitted the butter and sugar by using honey and coconut oil (also some staple faves of mine!). It does make the cookie a little bit more plain, but the vanilla extract helps with that - as well as the chocolate topping. I've also added hazelnut into the mix, but you can of course switch this for anything you like.

I'm not a dietician or anything like that, so I want to be careful with whatever I say is healthy. However, I do always try to minimise on the dairy and sugar- just because my tummy doesn't necessarily love it and I think there are ingredients out there that my body will appreciate me more for. I'm not saying honey doesn't contain sugar (of course it does!) but it is definitely a more natural // organic approach.

Anyway, this is in general just a really nice cookie recipe, and I hope you will give it a try some day. Let me know if you do, I would love to see!


  • 300 grams of all-purpose flour
  • 1/2 a teaspoon of baking soda
  • 4 tablespoons of honey
  • 4 tablespoons of coconut oil
  • 1,5 tablespoon of almond milk
  • 1 teaspoon of vanilla extract
  • 75 grams of extra dark chocolate
  • a handful of hazelnuts
    (I used about 15)
Preheat your oven to 160 degrees Celsius and start off
by melting your coconut oil and honey together in
a saucepan on low heat. Let this cool down.

Put your flour and baking soda in a large bowl and
add your honey//coconut oil mixture and vanilla extract.
Mix this together. You may notice that your mixture is
quite crumbly. Here I added the almond milk to make it
a bit more sticky and into an actual dough. Mixing with
your hands (and really kneading it) may help!

Once you got your dough, roll it out on a floured surface
and, using a cookie cutter or a glass (which I did, haha),
punch out your cookies. I made about 9, but had to reknead
my dough after every two cookies or so. See what works for
you! You don't want your cookies too thick or they will not
bake as well.

Put your cookies on a baking tray lined with baking paper
and bake them in the oven for about 30-35 minutes. When
your cookies are done, transfer them to a wire rack and let
them cool completely.

Whilst your cookies are cooling down, melt your chocolate
au bain marie and chop up your hazelnuts. You can try to
dip your cookie in the chocolate, but I personally coated it
with a spoon. You can then sprinkle some of the hazelnut
on top of the chocolate and place on the wire rack again
to set the chocolate. And that's it - easy peasy!


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