Chocolate-Hazelnut Pulp Cookies

These cookies may be the best thing that’s come from my obsession with juice pulp. They are chewy, buttery and full of chocolate-hazelnut flavor. There isn’t a person alive who would be able to tell that there’s juice pulp in these!

Yield ~ 36 cookies


  • 1 3/4 cup all-purpose flour
  • 1 tspn baking soda
  • 1 tspn baking powder
  • 1/2 tspn salt
  • 1/2 cup chocolate hazelnut spread (I used the generic brand and it worked great!)
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup juice pulp (something sweet, like Watermelon Pear)
  • 1 tspn vanilla 
  • 1/2-3/4 cup chocolate chips
  • 1/2-3/4 cup chopped hazelnuts (ideally, you’d use hazelnuts, but I only had walnuts and they worked fine) 


  1. Preheat oven to 376 F
  2. In a medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
  3. In another bowl, place chocolate hazelnut spread, butter, and sugar. Using a hand mixer, cream the ingredients together. Add the juice pulp and vanilla. Blend. Stir in dry ingredients until combined. Add chocolate chips and nuts. Mix until incorporated.
  4. Spoon the dough onto the cookie sheet. Dough should be roughtly the size of a tablespoon. 
  5. Bake for 8-10 minutes. 


Without any eggs, the dough is safe to eat. Knowing this, I had a hard time getting the finished dough onto the cookie sheet — simply because I kept tasting it! These cookies are seriously delicious, but they might be a tad too buttery. I wonder if I could substitute some of the butter with juice pulp. I have a watermelon-pineapple pulp that is really creamy, it might just work. Next time I make these, I might also decrease the amount of sugar. I only used 3/4 cup of brown sugar without packing it down, but the cookies were quite sweet. Then again, I’ve been eating a few everyday — maybe that’s why I want to make them healthier next time!!

 Adapted from Giada De Laurentiis’ Chocolate-Hazelnut Smooches



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