Olive oil spelt flour cookies with chocolate and hazelnuts-plate

Olive Oil Spelt flour Cookies with Chocolate and Hazelnuts

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 35 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Italian


  • 300 g light spelt flour
  • 100 g cane sugar
  • 100 g hazelnuts, roughly chopped
  • 80 g extra virgin olive oil (or a light olive oil)
  • 40 g unsweetened cocoa
  • 80 g dark chocolate, chopped (or chocolate chips)
  • 135140 ml milk (any kind)


  1. Preheat the oven to 350° F (180°C)
  2. In a large bowl, sift the flour with the cocoa, add the sugar and the coarsely chopped hazelnuts.
  3. Add the olive oil and dark chocolate chunks (or chips), stirring until a granular mixture is obtained.
  4. Slowly pour the milk in, mixing until you get the consistency of a short pastry.
  5. On a lightly floured work surface, roll out the dough with a rolling pin to a thickness of about 5 mm.
  6. Cut out shapes with the help of a heart shaped cookie cutter or any shape you like, re-rolling the scraps until all dough is finished.
  7. Place the cookies, spacing them apart, on a baking sheet lined with parchment paper and bake them for about 15-20 minutes.


If you use a plant-based milk these cookies are also vegan.

You can add some flavoring, like vanilla, or cinnamon, perfect compliment to both the cocoa and hazelnuts.

Stored in a tightly closed box, the cookies will remain crumbly for about a week.

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