Please don’t ever say that I don’t love you dear readers or that I’m not totally dedicated to your taste buds! I am fully committed and this weekend proved just that! You will not believe the culinary adventure I had making these bad boys. Let me just rewind a little to Friday night when my Food Processor/Blender combo went kaput on me. I’ve been whipping up so many recipes for you guys the poor little motor just couldn’t handle it anymore. Yep, it died. (Let’s all take a moment to pay our respects…’Taps’ playing in the background). Then fast foward to 15 minutes after it’s demise and to the joy of me exclaiming, “just give me a reason to buy a new bigger and better food processor!” So guess what?! I got myself a shiny new toy! A Cusinart 11 cup 600W food processor (with blade storage) to be exact. So what’s the first recipe with my new toy going to be?! It had to be something epic, unique, and crazy delicious, ordinary just wouldn’t suffice. I thought back to a recipe I had pinned awhile back on Pinterest that wasn’t Paleo but I vowed to make it that way! So here you have it folks, straight from the brand new plastic depths of my new Cuisinart, Sea Salted Paleo Nutella Chocolate Chip Cookies. Ta-da!!!
My dear readers, I will have you know that I made 5 batches of these cookies to get them just right for you. Do not adjust your screen, you read correctly, 5 batches! Not only that, but I bought all the Bob’s Red Mill Almond Flour in a 15 mile radius. If you live near me, I apologize, but they had to be perfect! I’m really excited to share this recipe with you guys and I’m so proud of how these cookies turned out. I have completely discarded and totally forgotten any memories (meltdowns) of Saturday and Sunday and throwing away entire flat batches of pathetic warped UFO looking cookies while sweating, throwing things and being grumpy to poor Brad (who was so sweet during the insanity). I did so many dishes I thought my hands would fall off. But that’s why you’re reading my blog! I do the work so you don’t have to! That might just be my new slogan.
These cookies are actually a collaboration of 3 different recipes. A homemade Paleo Nutella recipe for the cookie filling, a Paleo chocolate chip cookie recipe, (Fed & Fit is a great Paleo blog by the way, she is the cutest thing!) and then of course the original recipe that spawned the insanity itself, the gasp Non-Paleo version. Reader beware, this is by no means a quick process. Expect about a 2 hour journey into the land of Sea Salted Paleo bliss. I had many a ‘Violet’ from Charlie and the Chocolate Factory moment, “But I want it now!” Let me reassure you that all good things come to those who wait. Buckle up and get ready for one hell of a ride!
Paleo Sea Salted Nutella Stuffed Cookies
Homemade Paleo Nutella
1 cup blanched hazelnuts
1/2 cup coconut milk
1/4 cup coconut nectar (Sprouts, Jimbo’s, & Vitamin Shoppe carry it)
1/4 cup unsweetened cocoa powder
1/4 teaspoon vanilla extract
2 tablespoons coconut oil or ghee (I used ghee)
pinch of sea salt
1. Preheat the oven to 350 degrees F
2. Roast the hazelnuts in the oven for 10 minutes.
3. If your hazelnuts were not already blanched, you will need to remove the skins. Once they come out of the oven you can take a damp cloth and remove the skins.
4. Add the blanched hazelnuts to the bowl of food processor and puree for a few minutes until creamy, you may have to scrape down the sides of the bowl a couple of times.
5. Add the coconut milk, coconut nectar, cocoa powder, vanilla, coconut oil and salt and continue to process until smooth, scraping down the sides as needed. If your Paleo Nutella comes out too liquidy try adding some arrowroot powder to thicken it.
6. Store the homemade Paleo Nutella in the refrigerator.
If you can find blanched hazelnuts, do yourself a favor and get them! You still want to roast them for 10 minutes to give your Nutella a true to taste flavor. If you can’t find them (I couldn’t) then roast them, let them cool for a bit, and peel the skin off. I found that just grabbing a handful and rubbing them together in the palm of my hand over the baking tray worked well. Then I just threw them into the measuring cup. They don’t have to be perfect. I found the ones that were roasted more would peel easier, if you are having a difficult time maybe try roasting them in the oven a bit longer. Also, side note if you absolutely can’t find the Coconut Nectar you could try subbing with pure maple syrup. Put finished Paleo Nutella in the fridge to cool while you prepare the cookie dough.
Paleo Chocolate Chip Cookie Recipe
*Altered from the original recipe
2 cups sifted blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup Enjoy Life Mini Chocolate Chips (Soy Free, Dairy Free)
1/3 cup raw honey (melted)
1/4 cup coconut oil (melted or you can use 1/4 cup of browned Kerrygold butter)
1/2 teaspoon vanilla extract
1 organic cage-free egg
1. Preheat oven to 350 F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, thoroughly mix the dry ingredients together with a fork. Includes: almond flour, baking soda, and salt.
4. Add the chocolate chips to the dry mixture and stir evenly.
5. In a separate bowl, mix the wet ingredients together – honey, coconut oil, vanilla extract, and egg. If you are using browned Kerrygold, mix together the honey, butter, vanilla extract and egg, but wait for it to cool a bit before you add the egg. The butter is pretty hot when it first comes off the stove.
6. Also you may need to heat the honey and oil in order to liquefy them. 30 seconds in the microwave will do. Be sure to heat BEFORE you add the egg.
7. Stir the wet ingredients into the dry until evenly mixed.
Let dough and Paleo Nutella chill in the fridge for at least 30 minutes.
Once dough and Paleo Nutella are chilled grab a small ball of dough and flatten it into your palm.
Then add a small spoonful of the Paleo Nutella into the middle of the flattened cookie dough.
Fold the remaining exposed cookie dough edges over the Paleo Nutella making sure there is no Paleo Nutella sticking out on the sides. You can grab extra dough from the bowl and smooth over any open areas. I hope you took ceramics class! I had so many flashbacks!
Then place on the parchment paper lined cookie sheet, smooth out and shape according to desired size. I made average size cookies but you could definitely go larger or smaller. The cookies will spread a little bit while baking, so be sure to leave a little room on the sides.
Bake for 12-15 minutes then let cool for at least 5 minutes. Sprinkle some sea Salt on the top of each cookie. Serve immediately for that ooey gooey warm chocolate chip cookie effect and enjoy the crap out of them!
I made both the coconut oil version and the Kerrygold browned butter version. Both are outstanding. The browned butter ones are a little darker in color and definitely have a buttery/nutty flavor. The coconut oil version is a little faster in prep because you don’t have to take the time to brown the butter. Heck try both and see which one you prefer, honestly they are both insanely delicious!
All it takes is one great recipe to turn a stressful weekend into a happy one! I’ll be honest with you, a few times I almost gave up, but I remembered that I can’t offer my readers anything less than perfection and it really kept me going. Now that all the details have been worked out GO MAKE THESE COOKIES! They are phenomenal! Every single non-Palean that I have given one to have all said they were fantastic. Even Brad, who I made try both the Coconut Oil version and the Kerrygold Browned Butter version, said he really liked both. (Or maybe he just wanted me to start being nice again.) My co-worker Christine, (who was out blender hunting for me by the way, and found me one on sale!) tried both versions as well and almost ate them right on the spot until I said “dude you should microwave those so they are ooey and gooey.” and then her eyes almost popped out of head and she reluctantly put them back in her purse to save until she gets home (or to throw away somewhere and spare my feelings) Just kidding. Hope you enjoy this recipe! Let me know if you have any questions as I now consider myself a master of this recipe after making 5 batches. 5 batches!!!