Dark Chocolate Hazelnut Drizzle Churro Cookies

Ingredients

For the cookies

• 2¼ cups all-purpose flour (or almond flour for Gluten Free)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup butter, softened (or plant-based for Dairy Free)
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the churro coating

• ½ cup granulated sugar
• 1 tbsp ground cinnamon

For the drizzle

• ½ cup dark chocolate chips (or dairy-free chips for Dairy Free)
• 2 tbsp chocolate hazelnut spread (or dairy-free spread for Dairy Free)
• 1 tsp coconut oil

Instructions

Cookies

1. Whisk flour, baking powder, baking soda, cinnamon, and salt.
2. Beat butter and sugar until fluffy (2–3 min).
3. Mix in egg and vanilla until smooth.
4. Add flour to butter in two additions. Stir until combined.
5. Mix sugar and cinnamon for the coating in a small bowl.
6. Roll dough into balls, coat in cinnamon sugar.
7. Place on parchment. Bake at 350°F for 10–12 min.
8. Cool 3 min on sheet, transfer to wire rack. Cool completely before drizzling.

Drizzle

1. Melt chocolate chips, hazelnut spread, and coconut oil in 30-second bursts, stirring between each.
2. Drizzle over cooled cookies with a spoon or a piping bag.
3. Let set 15 min.

Notes

• Yield: ~36 cookies
• Drizzle with confidence, not precision.