The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Double chocolate cookies with gold sprinkles in the center

These indulgent chocolate cookies are such a treat for the holidays! We used nut butter in the cookie dough which makes these soft on the inside, super rich with a slight nutty taste. Topped with a delicious fresh chocolate nut butter for a double chocolate and nut butter treat . Enjoy!


For cookies

Raw cookie ingredients in clear glass bowls
  • 2 cups all-purpose flour or gluten-free baking flour
  • ½ cup Dutch cocoa powder
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • pinch salt
  • ½ cup coconut oil, melted
  • ½ cup nut butter of choice made with the NutraMilk
  • 1 ½ cups brown sugar
  • ¼ cup plant-based milk made with the NutraMilk
  • 1 chia seed 4 tablespoon water + 1 tablespoon seed
  • 1 tsp. vanilla extract 

For topping

A bowl of raw hazelnuts
  • 2/3 cup dark chocolate chips
  • 1/4 cup nut butter made with the NutraMilk (I used hazelnut butter) 

For hazelnut butter

  • 2 cups raw hazelnuts (270 g)
  • 1/8 teaspoon Pink Himalayan salt (optional)
A plate of double chocolate cookies with gold sprinkles in the center


  • Start by making hazelnut butter
    • Place hazelnuts and salt in the NutraMilk container.
    • Press Butter cycle, set for 15-16 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Reserve ¼ cup for this recipe and store the rest for later use.
  • Mix the wet ingredients in a large mixing bowl. Use a hand mixer to cream the butters and sugar into a smooth texture and encourage the sugar to dissolve.
  • Add the dry ingredients - flour, cocoa powder, baking soda, baking powder and salt - to a fine mesh strainer over the wet ingredient bowl and move a spoon back in forth to encourage the powder to push through the screen.
  • Mix the batter with a hand mixer until well combined but for only 1 minute or so, scrapping down the sides of the bowl as needed. Don't over mix and do not chill this batter.
  • The batter will be on the dry side. Add an additional tablespoon or 2 of milk if needed to get a smooth scoopable texture.
A bowl of raw cookie dough batter
  • Use a 2-tbsp scoop to scoop batter and roll into balls. Coat them in a bowl of organic cane sugar. You will have about 16-18 balls.
Raw cookie dough on a baking tray
  • Bake for 12-13 minutes. Remove them at 12 minutes if your oven runs hot.
A plate of double chocolate cookies
  • Allow cookies to cool 10 minutes on the pan and transfer to cooking rack. Repeat the process until all cookies are baked.
  • Melt chocolate and mix with nut butter until well-combined.
  • Use a spoon to slowly pour chocolate in a circular motion on top of cookie. Top with gold décor for holidays!
Baked double chocolate cookies with gold sprinkles in the middle
  • Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. 

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Green Smoothie Gourmet.