A Cookie Break.

It’s Friday! Oh yea, oh yea, doing my happy dance!
I get to see baby seester today because she is making a quick trip here for work. So excited!
My anxiety has gotten the best of me over the past two days. Real talk here people. Like the kind of anxiety when you feel like things are falling apart and you get that ache in your heart like you can’t breathe. You know what I’m saying? Good.

Thank goodness I have my parents to tell me the never ending parental quote of the century “everything is going to be okay.” If I could write a book about parental advice and include the statements that my parents have made over the course of my lifetime…well, I’d probably be a millionaire because 100% of what they tell me is totally true. Like they know everything!!! Who would have thought? 😉 

On another note, I’m coming into my skin with all of these grown-up decisions. When I was younger I thought it was tough to decide between Peanut M&M’s and Butterfinger Bars. Little did I know what was to come upon entering the “easy street” of adulthood. Whoa baby.

You know what I love about being an adult? You can do what you want, when you want, no questions asked. Like, if I want to spend all day color coordinating my closet, I totally can. Oh, and if I want to eat frozen yogurt for breakfast, lunch, and dinner…my wish is my command. Oh, oh, oh and when I want to make cookies.

I do it.

Remember that Salted Hazelnut Butter “Frosting” I made a while back?

Yes, well I decided to make a cookie out of it.

Oh, oh, and add chunks of dark chocolate.

Because grown-ups add dark chocolate to everything.

I mean, it’s practically a food group. 

So, what we have here is a flourless salted hazelnut butter cookie with dark chocolate chunks.

This cookie is all about the crisp-ity crunch. 

Plus, that homemade salted hazelnut butter is to die for!

Seriously lends a buttery flavor to the cookie. 

Oh, and those chocolate chunks?

Enough said. 🙂 

Flourless Dark Chocolate Salted Hazelnut Butter Cookies (GF):
1 c. of salted hazelnut butter 
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 t. baking soda
1/2 t. pure vanilla extract
1 large egg
 1/2 c. roughly chopped dark chocolate (I used Ghirardelli 60% cocoa)
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Make the recipe for salted hazelnut butter, reserve 1 c.
2. Place all of the ingredients minus the chocolate into a large mixing bowl. Mix well until smooth.
3. Drop the cookie dough by rounded teaspoons onto the prepared baking sheet. Place one or two dark chocolate chunks on each piece of cookie dough.
4. Make sure to spread the cookie dough about 1 in. apart on the baking sheet because the cookies will spread during baking.
5. Bake for 10 to 12 minutes or until just golden. 
6. Let the cookies cool for about 3 minutes on the baking sheet before transferring to a wire rack to cool. 
Makes 18 cookies.


  1. I don’t like to eat chocolate. But i hope your recipe will work great. I love the combination on chocolate and milk.

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