Sweet Treats

May 7, 2022

Blueberry, Hazelnut and Chocolate Cookies

Let’s be honest, we all love to snack, and we all love a good cookie. However, I often find it difficult to mix together the two and still try to be as healthy as I can…but these cookies are completely made of natural ingredients and are a much better choice to make if you’re still listening to your naughty cravings. Fresh blueberries, chocolate sweetened with Stevia and some occasional earthy crunchy hazelnuts, what more could you want?

cookies on a baking tray and circular plate on kitchen top
Blueberry, Hazelnut and Chocolate Cookies

Stevia's the Way Forward

If you've never tried Trapa Chocolate before, maybe this is the time to. A brilliant new Spanish chocolatier company, they've created a range that uses Stevia instead of sugar to sweeten the chocolate bars - and I promise you that their milk chocolate options taste just the same as any other milk chocolate (but knowing they're ultimately a better choice is a good feeling right?) The chocolate is also gluten free and palm-oil free, so what's not to love? iIn this particular recipe I used the Milk Chocolate and Hazelnut with Stevia bar, but if there is another flavour calling out to you then do get experimental...

cookies ok baking tray with trapa chocolate bar
Blueberry, Hazelnut and Chocolate Cookies made with Trapa's Milk and Hazelnut Chocolate with Stevia

Blueberry, Hazelnut and Chocolate Cookies

These addictive little Blueberry, Hazelnut and Chocolate cookies are the perfect little sweet treats for when you really want a cookie, but you're trying to stay loyal to your healthy cravings side. SO good.











  • 40g hazelnuts, roughly chopped
  • 200g coconut sugar
  • 60g coconut oil, melted
  • 180g plain flour
  • 1 tsp baking powder
  • 100g blueberries
  • 85ml milk (I use almond, but any will do)
  • 75g Trapa Milk & Hazelnut Chocolate


  1. Preheat your oven to 190°C / Fan Setting 170°C / 374°F / Gas Mark 5.
  2. Set aside three baking trays with a sheet of greaseproof paper.
  3. In a small saucepan, melt the coconut oil until it is in a liquid form, and leave to cool on the side.
  4. In a large mixing bowl, mix together the coconut sugar, plain flour, hazelnuts, baking powder and salt until everything is combined. Add in the coconut oil, milk and the chocolate and mix until a dough forms. If you wish to make it slightly thicker, then sprinkle a couple of extra tablespoons worth of flavour in and mix.
  5. Bringing the dough together with your hands, roll out 12 balls worth and gently place them on the baking trays, pressing down ever so gently so the balls become slightly flattened.
  6. Place the cookies in the oven and cook for 10-12 minutes, until the tops of the cookies have crinkled and the cookies have risen slightly.
  7. Leave the cookies to cool for at least 10 minutes, as they will harden during this time.

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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!