Lonely For London Cookies

FOODISTA
26Ingredients
40Minutes
580Calories

Ingredients

US|METRIC
  • 1/2 cup hazelnuts
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon instant espresso powder
  • 1/2 cup unsweetened cocoa powder (good-quality, sifted)
  • 1 cup unsalted butter (melted)
  • 3/4 cup sugar
  • 3/4 cup brown sugar (packed)
  • 2 teaspoons vanilla extract
  • unsweetened applesauce (cup all-natural)
  • 1 cup unsweetened shredded coconut
  • 1 cup bittersweet chocolate chips (I like Ghirardelli)
  • 1/2 cup hazelnuts
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon instant espresso powder
  • 1/2 cup unsweetened cocoa powder (good-quality, sifted)
  • 1 cup unsalted butter (melted)
  • 3/4 cup sugar
  • 3/4 cup brown sugar (packed)
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened applesauce (all-natural)
  • 1/3 cup unsweetened shredded coconut
  • 1 cup bittersweet chocolate chips (I like Ghirardelli)
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    Made it

    Directions

    1. 1. Preheat oven to 375° F. Place hazelnuts on a baking sheet and toast until you can smell them, 8-10 minutes. Let cool, then remove the brown papery skins by rubbing the nuts in your hands or a dish towel. It’s kind of messy, so I usually do this over the sink. You need to get rid of the skins. They don’t taste good. Chop the nuts coarsely and set aside.
    2. 2. In medium bowl, whisk together flour, baking soda, salt, espresso powder and cocoa powder. In a large bowl, whisk together butter, sugar, brown sugar and vanilla. Whisk in applesauce until combined. Add dry ingredients to wet ingredients and stir together until combined. Stir in coconut, chocolate chips, and hazelnuts.
    3. 3. Place a piece of parchment paper onto an ungreased baking sheet. If you don’t want to use parchment, no worries, just don’t grease the baking sheet. Drop teaspoonfuls of dough onto the baking sheet. These spread out, so make sure you leave enough room on the baking sheet. Bake 9 minutes. When you remove the baking sheet from the oven, bang it against the counter to “deflate” the cookies. I usually just drop it kind of hard, and that does the trick. Let cool on baking sheet for five minutes, then transfer to rack to cool completely. When completely cool, transfer to an airtight container, where they’ll keep for about 3 days.
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    NutritionView More

    580Calories
    Sodium13% DV300mg
    Fat52% DV34g
    Protein12% DV6g
    Carbs23% DV70g
    Fiber20% DV5g
    Calories580Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol55mg18%
    Sodium300mg13%
    Potassium290mg8%
    Protein6g12%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate70g23%
    Dietary Fiber5g20%
    Sugars42g84%
    Vitamin A15%
    Vitamin C2%
    Calcium4%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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