This recipe is my go-to when I want something deeply chocolatey but not overloaded with refined sugar. I first developed these cookies on a rainy afternoon when I had a jar of Medjool dates and a bag of hazelnuts that needed using. The result was surprisingly decadent: tender, chewy centers with a crunchy hazelnut exterior and a rich cocoa flavor that satisfies a serious chocolate craving. They are simple enough for a weeknight baking project and elegant enough to bring to a small gathering. What I love most is how the texture plays out—the ground hazelnuts create a short, slightly crumbly crumb that melts into a moist chew from the dates and flax egg. The chopped hazelnut coating gives contrast and a toasty note after a brief bake. I discovered that letting the cookies cool completely is essential; they firm up and develop the right chew once at room temperature. Family and friends who normally shy away from vegan treats are always surprised at how indulgent these feel.

Ingredients

• Ground flaxseed (flax egg): Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons water. Freshly ground flaxseed gives a better gel and helps bind the dough—Bob's Red Mill or similar brands work well.
• Ground hazelnuts: 1 cup ground hazelnuts (about 4.5–5 ounces). For the deepest flavor, toast hazelnuts briefly in a dry skillet or oven before grinding—this intensifies the aroma and caramel notes.
• Chopped hazelnuts: 1/3 cup chopped hazelnuts (about 1.7 ounces). Keep these chunkier than the ground nuts so they provide contrast in texture when used as a coating.
• Medjool dates: 1/2 cup pitted Medjool dates (roughly 8–10 dates). Choose soft, moist dates for easier blending; if yours are dry soak them in warm water briefly.
• Unsweetened cocoa powder: 2 tablespoons. Use a good-quality natural cocoa for bright chocolate notes; Dutch-processed will produce a darker, milder flavor.
• Additional water: 1 tablespoon to help blend the dates into a smooth paste.
• Sea salt: A pinch to balance the sweetness and enhance the chocolate depth.

Instructions

Preheat the oven: Preheat to 320°F. Line a baking tray with parchment paper. Use the middle oven rack for even heat and to prevent the nut coating from over-browning. Make the flax egg: Combine 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl and stir. Let rest at least 5 minutes until thick and gelatinous. The flax egg provides structure and moisture similar to an egg white. Grind the hazelnuts: Place 1 cup of hazelnuts in a food processor and pulse until they resemble a coarse powder. Avoid over-processing into nut butter; you want some fine meal with a few larger bits for texture. Blend the dates: In the food processor, process 1/2 cup pitted Medjool dates with 1 tablespoon water and the prepared flax egg until a smooth, sticky paste forms. Scrape down the sides as needed. Prep chopped hazelnuts: Coarsely chop the remaining 1/3 cup hazelnuts and spread them on a plate. These will be used to coat each cookie and provide a crunchy exterior after baking. Combine dough: In a large bowl combine the ground hazelnuts, date paste, 2 tablespoons cocoa powder, and a pinch of sea salt. Mix vigorously until a thick, sticky dough forms; you should be able to press it together into a ball. Shape cookies: Divide the dough into 10 even portions. Roll each portion between your palms into a ball, flatten slightly, then press the top and sides into the chopped hazelnuts to coat. Bake: Arrange cookies on the parchment-lined tray spaced slightly apart. Bake for about 10 minutes at 320°F. They will be soft out of the oven—watch closely after 8 minutes to prevent over-baking. Cool and store: Remove from the oven and let cool completely on the tray or a wire rack before transferring to a container. They firm up as they cool and reach optimal chewiness at room temperature.

Storage Tips

Keep cookies in an airtight container at room temperature for up to 7 days. Use an opaque container to avoid light exposure which can accelerate nut oil rancidity. For freezer storage, flash-freeze the tray of baked cookies for 30–60 minutes, then transfer to a freezer-safe bag or container with parchment between layers. Thaw at room temperature for 30–60 minutes; avoid microwaving as that can make the texture gummy.

Ingredient Substitutions

If hazelnuts are unavailable, substitute blanched almonds or almond meal—expect a change in flavor and a slightly firmer texture. For a different sweet note try soft dried apricots in place of dates (use an equal volume and pulse to a paste). If you’re not vegan, 1 egg white can replace the flax egg to produce a slightly chewier center; reduce added water if the dough becomes too moist.

Serving Suggestions

Serve warm with a cup of coffee or chilled with a glass of almond milk. Garnish with a light dusting of extra cocoa powder or a drizzle of melted dark chocolate for a decadent finish. These are excellent on a dessert board alongside fresh fruit, or crushed into ice cream for a no-added-sugar sundae.

Cultural Background

Hazelnut-based confections have a long history in Mediterranean and Middle Eastern cuisine, where nuts and dates are common pantry items. Combining ground nuts and dates is a modern take on traditional energy bites, reworked here into a portable cookie format with cocoa providing familiar chocolate character without added sugar.

Seasonal Adaptations

In winter, add a pinch of warm spice—cinnamon or ground cardamom complements hazelnut beautifully. For summer, fold in a few finely grated orange zest for a bright contrast. During holidays, press a whole toasted hazelnut into the center of each cookie before baking for a decorative touch.

Meal Prep Tips

Form dough balls and store them on a tray in the refrigerator for up to 24 hours; bake straight from chilled for slightly thicker cookies. For grab-and-go snacks, pack two cookies in small resealable bags—this helps portion control and keeps them fresh when added to a lunchbox.

These cookies are a small daily luxury—simple to make yet impressive in flavor. I encourage you to experiment with toasting and coating techniques to make them your own. Share them with friends, or keep a stash hidden for yourself—they disappear fast.