These crispy biscuits contain palm oil and soy lecithin, plus artificial vanilla and refined sugars. Our DIY version eliminates these industrial ingredients, using grass-fed butter and coconut oil instead of palm oil, organic sunflower lecithin instead of soy, and real vanilla instead of artificial. The result is a cleaner, more nutritious cookie with homemade hazelnut-chocolate filling.
Based on: Biscuits croquants au coeur onctueux de Nutella®
· Makes approximately 45 cookies (45 servings)
· Serving: 1 cookie (approximately 14g)
Why This Recipe is Seed Oil Free
Commercial Biscuits croquants au coeur onctueux de Nutella® from nutella often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic all-purpose wheat flour
325g (2⅔ cups) · Bob's Red Mill Organic All-Purpose Flour
Forms the structural base of the crispy cookie exterior
Grass-fed butter
120g (½ cup) · Kerrygold Grass-Fed Butter
Provides rich flavor and crispy texture to the cookie base
Adds creaminess and richness to the chocolate-hazelnut filling
Organic sunflower lecithin
2g (½ teaspoon) · NOW Foods Organic Sunflower Lecithin
Replaces soy lecithin as natural emulsifier for smooth filling texture
Pure vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Replaces artificial vanillin with real vanilla flavor enhancement
Aluminum-free baking powder
6g (1½ teaspoons) · Bob's Red Mill Aluminum-Free Baking Powder
Provides gentle rise and light, crispy texture to the cookies
Sea salt
3g (½ teaspoon) · Redmond Real Salt
Enhances all flavors and balances sweetness
Instructions
Step 1. Prepare the hazelnut-chocolate filling first. Preheat oven to 350°F (175°C). Spread 200g organic hazelnuts on a baking sheet and roast for 10-12 minutes until fragrant and skins are loose. Rub warm nuts in a clean kitchen towel to remove most skins — don't worry about getting every bit, some skin adds flavor and nutrients. Let cool completely before proceeding.
Step 2. Make the filling by processing the cooled hazelnuts in a food processor for 8-10 minutes, scraping sides every 2 minutes. The nuts will go through stages: chopped → meal → paste → butter. Keep processing until you achieve a smooth, creamy hazelnut butter consistency. Add 45g organic cocoa powder, 25g milk powder, 40g melted coconut oil (warmed to liquid but not hot), 2g sunflower lecithin, and 5ml vanilla extract. Process for another 2-3 minutes until completely smooth and glossy. The lecithin prevents separation and creates the signature smooth Nutella texture. Transfer to a bowl and refrigerate for 30 minutes to firm up.
Step 3. For the cookie dough, cream together 120g room-temperature butter with 85g coconut sugar using an electric mixer for 3-4 minutes until light and fluffy. Beat in 30g honey until well combined. In a separate bowl, whisk together 325g organic flour, 6g baking powder, and 3g salt. Gradually add dry ingredients to butter mixture, mixing just until a cohesive dough forms. Don't overmix — this keeps cookies tender yet crispy.
Step 4. Divide cookie dough into 45 portions (about 10g each). Roll each into a ball, then flatten into 3-inch circles on parchment-lined baking sheets. Make a shallow well in the center of each circle using your thumb or a small spoon — this will hold the filling. The wells should be about 1 inch wide and ¼ inch deep. Leave 2 inches between cookies as they'll spread slightly during baking.
Step 5. Fill each well with approximately 4g (1 teaspoon) of the chilled hazelnut-chocolate filling. The filling should sit just below the rim of the cookie well — if overfilled, it may leak during baking. Bake at 350°F for 12-14 minutes until edges are lightly golden but centers still look slightly soft. The cookies will continue cooking from residual heat and crisp up as they cool.
Step 6. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. This prevents the warm filling from oozing out. Allow to cool completely — about 30 minutes — before storing. During cooling, the cookies develop their characteristic crispy exterior while the filling sets to the perfect consistency for eating.
Storage
Store in an airtight container at room temperature for up to 1 week. Layer between parchment paper to prevent sticking. For longer storage, freeze for up to 3 months. The filling may soften slightly in warm weather — refrigerate for 15 minutes to firm up before serving.
Cost Comparison
Cost per serving (homemade)$0.26
Cost per serving (store-bought)$0.45
Savings42%
Higher upfront investment due to organic ingredients and bulk buying, but significant per-serving savings long-term. Quality is dramatically superior with no industrial oils, artificial additives, or processed sugars.