
Hazelnut Stuffed Chocolate Chip Cookies
Intro
Why settle for store-bought cookies when you can bake your own cafe-quality treats right at home? No need to head to the bakery for that perfect sweet bite, these cookies give you the indulgence of a freshly baked café-style treat, without the sugar overload. Packed with rich chocolate chips, a gooey hazelnut centre, and a sprinkle of sea salt, they offer the ultimate balance of sweet, salty, and utterly irresistible flavours.
Ingredients
- 9 tbsp Natvia Hazelnut Spread 350g
- 135g all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 125g unsalted butter, melted and cooled
- 100g Natvia Brown Sweetener
- 120g Natvia Sweetener Canister
- 2 tsp vanilla extract
- 1 large egg
- 180g sugar-free chocolate chips + extra for topping
- Flaky sea salt, for sprinkling
- For the chewy texture: 1 tbsp of cornstarch or ¼ tsp of xanthan gum
- Add 1 tbsp of milk for extra moisture
- Tip: Chill the dough for 15-30 minutes before baking, and flatten the cookie balls slightly for a perfect golden finish.
Method
- Prep Hazelnut Spread: Dollop 9 teaspoons of Natvia Hazelnut Spread onto a parchment-lined plate and freeze for 1-3 hours.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
- Make Dough: Beat together the melted butter, Natvia Brown Sweetener, and Natvia Sweetener Canister for 1-2 minutes until smooth. Add the egg and vanilla, and whisk until fully combined.
- Combine: Fold in the dry ingredients and chocolate chips until just mixed.
- Chill: Cover the dough and refrigerate for 15-30 minutes to allow it to firm up.
- Preheat Oven: Preheat your oven to 165°C (330°F) and line a baking sheet with parchment paper.
- Shape: Scoop dough into balls, flatten slightly, and place a frozen dollop of Natvia Hazelnut Spread in the centre. Seal the dough around the hazelnut spread.
- Bake: Arrange the cookies on the baking sheet and bake for 12-15 minutes, or until they are golden brown.
- Cool: Let the cookies cool for 10 minutes before enjoying their gooey, indulgent goodness!
Recipe Data
Prep time: 25 minutes (plus 1–3 hours freezing time)
Cook time: 12–15 minutes
Total time: 1 hour 45 minutes–3 hours 40 minutes (including freezing and cooling)
Serves: 9 cookies
Related Posts
Black Sesame Latte
Black sesame lattes have quietly taken over cafe menus, and once you taste that deep, nutty, almost halva-like flavour, you understand why. The good news is the whole thing starts with one homemade staple: a sweetened black sesame paste made from just toasted sesame seeds and Natvia Gut Activation Sweetener (or Natvia Synbiotic Sweetener if you are in the UK), blitzed until glossy. Keep a jar in the fridge and a cafe-worthy latte is only ever two teaspoons away. The paste dissolves into hot water to form a rich sesame base, and steamed milk does the rest. It works just as well iced, which makes it one of those recipes that carries you through every season. There is no added sugar anywhere in it, and the flavour is genuinely something different from the usual chocolate and vanilla suspects. Make the paste on a Sunday and your weekday coffee order might start looking a little less tempting.
Learn moreChocolate Smoothie Bowl
A chocolate smoothie bowl that tastes like dessert but comes together before your coffee has finished brewing is a rare thing. This one blends frozen bananas with Greek yoghurt and Natvia Relax Hot Chocolate for a thick, creamy base with a proper chocolatey hit. The trick to a good smoothie bowl is keeping the blend thick enough to hold its toppings, and frozen bananas do the heavy lifting here, giving you that soft-serve texture with hardly any liquid. From there it becomes a blank canvas. Pile on blueberries, raspberries, linseed meal and chia seeds, or raid the fruit bowl for whatever looks good. It works as a quick breakfast, an afternoon pick-me-up or a lighter answer to late-night chocolate cravings.
Learn moreMatcha Granola with White Chocolate and Cranberries
Make matcha granola once and you will wonder why shop granola gets away with charging what it does. Toasty oats, pumpkin seeds and flaked almonds get a gentle green tea lift from matcha powder, with Natvia Gut Activation Sweetener bringing the sweetness instead of the usual syrup or sugar. Dried cranberries and no-added-sugar white chocolate turn it from virtuous to genuinely craveable, and the matcha and white chocolate pairing works exactly as well here as it does in your favourite latte. One bowl, one tray and about 15 minutes in the oven is all it takes, and the batch keeps in a jar for grab-and-go breakfasts all week. Pile it over yoghurt with a handful of fresh berries and you have a breakfast that looks like a cafe order but costs a fraction of what one would set you back.
Learn more




