Paleo Chocolate Hazelnut Fudge Cookies (GAPS, Gluten Free, Grain Free, Dessert)

Now Erik will be very happy I am finally posting this recipe. I made this one way back in May for his birthday and he has been subtly reminding me about them ever since. Needless to say they were a success.

These cookies are a little unique because they have a fudge icing. Now the cookies are delicious on their own, so if you are pressed for time, or just inpatient, feel free to omit the icing. You can also feel free to eat the icing on its own. I made sure you will have extra left over so you can keep some in your fridge when your sweet tooth needs satisfying. I may have made a whole extra batch of icing just for this very purpose. Don't judge.

I originally intended for these to be a paleo Fudge-O but I made the cookies too big for that… so they just got topped with the icing instead of becoming cookie-icing-sandwiches. Oops. Maybe next time.

This was my first experiment with hazelnut flour and I have to say I am now hooked! If only it wasn't so expensive. Darn you hazelnuts and your wallet stretching ways. If anyone has a source for bulk hazelnut flour at a reasonable cost I am all ears!

Once again you will be able to tell that these pictures were taken with my old camera. The difference is incredible! I can't believe I didn't invest in a better camera sooner. Who knew? (well I am sure many of you could have told me but I was totally oblivious to the wonders that are DSLR cameras). Again, please don't judge these cookies by the picture. I promise you they are delicious!

Alright I am sure you have had enough talk. Let's get straight to the food now shall we? I hope you like these everyone! Please let me know what you think. And please follow us on FacebookPinterest and Instagram!

Oh and another quick reminder that the promotion for We Can All Scream For Ice Cream is still going on so you still have time to get your copy of this amazing collection of AIP friendly ice cream recipes.

Get your copy here.

Happy eating everyone!

Cookie Ingredients

2 cups hazelnut flour (I used this brand)

3/4 cup blanched almond flour (I buy mine in bulk from Digestive Wellness)

1/3 cup organic cacao or cocoa powder (like this kind)

1/2 tsp aluminum free baking soda (I use this one)

1/3 cup honey or maple syrup

1 TBSP organic vanilla extract

2 TBSP warm water

pinch sea salt


Cookie Directions

1. Preheat oven to 350F

2. Combine all ingredients in a large bowl and blend well with a pastry blender

3. Cook for 12-14 minutes, until bottoms are just toasted (I lift them up and look with a spatula)

4. Remove from oven and let cool


Fudge Icing Ingredients

1 cup raw cashews (preferably soaked and dehydrated first)

1 cup dates (soaked for 20-30 minutes in warm water first)

2 TBSP coconut butter ( buy here)

1 TBSP butter

1 tsp  organic vanilla extract

3 TBSP cacao or cocoa powder (find it here)

8-10 TBSP warm water

Fudge Directions

1. Add all the ingredients except the warm water to your food processor and blend until smooth

2. One tablespoon at a time, add the warm water and continue to blend until the mixture has the consistency you desire. The less water you add the thicker it will be. 

3. Spread onto each cookie

4. Serve and enjoy! 

The icing can be stored in the fridge in a jar for at least a week. Mine didn't last more than a few days so it may last even longer… I will probably never know!

Print Recipe


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