Take flourless cookies to the next level with these deliciously chewy, super-fudgy, Chocolate Hazelnut Cookies. Made with Hazelnut Butter, they have a texture which is a hybrid of cookie, fudge brownie and toffee. Rich with cocoa and added dark chocolate chips, they are not only naturally gluten free, but dairy free too.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
Don’t lose this recipe… PIN it for later…
Flourless Chocolate Hazelnut Cookies… Chewy chocolatey deliciousness
Oh My! These flourless Chocolate Hazelnut Cookies are delicious. Different from other cookies for sure… And possibly not quite like others you have tried… But good! REALLY good! Is different good? I think so! It means they stand out from the crowd… They have their own identity… But what makes them so unique?
These Chocolate Hazelnut Cookies are not the average dry and crunchy bite. They have a texture which is a hybrid of cookie crossed with fudge brownie crossed with toffee. Deep with cocoa richness and speckled with melty dots of dark chocolate… Dense of crumb and perfectly chewy, but with a crisp outer shell… Not too sweet, but temptingly nutty. Super-easy to make… and shockingly addictive to eat. Just remember to make a huge batch… They don’t hang around long…
The inspiration for my Flourless Chocolate Hazelnut Cookies
The inspiration for these particular Chocolate Hazelnut Cookies came from another recipe on Gluten Free Alchemist… My flourless Chocolate Peanut Butter Cookies. Both versions are made with a simple base of nut butter, brown sugar, cocoa and egg. But it’s like magic in the oven as they spread and crisp at the edges, leaving the inside with a unique toffee texture that is nothing like you would expect.
Different nut butters seem to produce different textures and the hazelnut butter cookies definitely have a stronger ‘chew’ than those with peanut butter. But I think I actually prefer them. The marriage of chocolate and hazelnut made popular with the rise of Nutella, fused together in one handful of scrumptiousness.
The plan has always been to test the principle of the recipe with a whole array of nut butters, tweaking other ingredients for texture around them… From pistachio to pecan… almond to cashew… The options are seemingly endless.
Hazelnut Butter – bought or homemade?
The flourless Chocolate Hazelnut Cookies made at Gluten Free Alchemist use homemade Hazelnut Butter. Using just one ingredient (roasted hazelnuts), hazelnut butter is ridiculously easy to make. And because you are in control, you get to choose how smooth or crunchy you want it. If you’ve never tried it, I would absolutely recommend giving it a go… Grab the recipe from THIS link.
Alternatively, most supermarkets now stock jars of hazelnut butter… And although it’s much cheaper to make it, the convenience of grabbing it off the shelf can’t be denied. Just be sure to choose a brand with nothing added… Biona make a smooth version that is 100% hazelnuts. And if you want a crunchier option, Meridian also offer purity and a little cheaper too.
Is this recipe for chewy Chocolate Hazelnut Cookies gluten free and safe for Coeliacs (Celiacs)?
Because my chewy Chocolate Hazelnut Cookies are completely flourless, they are naturally gluten free and 100% safe for people with Coeliac disease (Celiac disease). There are no other gluten-containing ingredients in the recipe. However, as always, it’s important to check ingredient packaging for any ‘hidden’ gluten or ‘may contain’ warnings in case of cross-contamination.
Are these Chocolate Hazelnut Butter Cookies Dairy Free?
The great news is that because the recipe takes its fat from the natural oils in the hazelnut butter, there’s no dairy butter in it either. And that means my Chocolate Hazelnut Cookies are naturally dairy free too! Just make sure your dark chocolate chips are suitable for a dairy free diet, particularly if you are intolerant or allergic.
As the recipe contains egg, it’s not created as suitable for a Vegan diet. And while it’s entirely possible that it would work with a sub of Aqua Faba, it is NOT something that I have personally tested.
Are these chewy cookies easy to make?
Yes. Chewy Chocolate Hazelnut Cookies are really easy to make. Once you’ve made or sourced the hazelnut butter, it is literally a case of throw all the ingredients in a bowl, mix well, transfer in dollops to baking sheets and bake! Whether the oven is big enough for the whole lot in one go or batch baking is required, they’ll be ready to eat in no time at all.
The question is… Do you have the willpower to wait until they are cool before eating them?
Ready to try Chocolate Hazelnut Butter Cookies?
And that’s all there is to it… So, if you’re ready to give my Chocolate Hazelnut Cookies a try, grab a big bowl and head to the kitchen.
Don’t forget to let me know what you think. And do remember… These are not your average cookie… So, when you’ve experienced the unexpected, leave a comment, or tag me on social media with your thoughts… (You’ll find me on Facebook, Instagram, Pinterest and Twitter). I’d also be super-grateful if you could rate the recipe too… You can do this either via the comments section or on the recipe card itself.
And if gluten free recipes are what you need, we have a HUGE Gluten Free Recipe Index that’s just waiting to be discovered. Have you seen it yet?
Happy baking and thanks, as always, for visiting the blog.
Other Yummy Gluten Free Cookies at Gluten Free Alchemist
Chocolate Hazelnut Cookies (Flourless)
- wooden spoon/mixing spoon
- spoon or cake pop scoop
- 170 g soft light brown sugar
- 30 g cocoa powder
- ¼ tsp fine sea salt
- ¾ tsp bicarbonate of soda
- 150 g hazelnut butter Homemade or jar – unsalted – or leave out the salt in the recipe if already added to the jar
- ½ tsp vanilla extract
- 1 large egg lightly beaten (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 90 g dark chocolate chunks dairy free as required
- 1 tbsp roasted chopped hazelnuts to decorate
- Line about 3 baking sheets with baking paper.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- In a large mixing bowl, weigh and mix together the sugar, cocoa, salt and bicarbonate of soda, making sure any lumps are completely broken down.
- Add the hazelnut butter, vanilla, egg and chocolate chunks and stir through until you have a well combined and even, sticky thick paste.
- Using either a spoon or a cake-pop scoop, spoon out scoops of dough and shape into soft balls/mounds on the baking trays. Make sure there is plenty of space between each to allow for spreading in the oven.
- Do not flatten.
- Bake for 10 to 12 minutes (until the edges are just darkening), swapping trays round half way through to ensure an even bake. (a minute or two longer will give a slightly crisper cookie, less time will result in a chewier cookie)
- Remove from the oven and leave on the baking sheets to cool completely.
- Store in an airtight container.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist