Double Chocolate Chip Hazelnut Cookies made with hazelnut meal, hazelnut butter, cocoa powder, and organic 70% dark chocolate chips for a truly decadent cookie. Gluten-free, grain-free, vegan.
This post was sponsored by Nuts.com. As always, all opinions are my own.
Chocolate and hazelnut is a classic pairing I never tire of—especially in cookie form. These double chocolate chip hazelnut cookies balance rich cocoa with toasty, nutty hazelnut in every bite. They are gluten-free, grain-free, and vegan, yet still satisfyingly decadent.
The cookies start with roasted hazelnuts: some are processed into a fine hazelnut meal, and the rest are blended into creamy hazelnut butter.
Combine the hazelnut flour and butter with unsweetened cocoa powder, coconut sugar, maple syrup, and a flax “egg” for a naturally sweetened dough. Folding in 70% dark chocolate chips adds bursts of bittersweet chocolate throughout. I used Nuts.com’s organic mini 70% dark chocolate chips for their intense flavor and convenient size.
A portion of the chips are incorporated into the dough and the rest are melted to drizzle over cooled cookies, then sprinkled with chopped hazelnuts for extra crunch and presentation.
Tip: the recipe’s hazelnut quantity yields just the right amount of meal and butter for the cookies. If you want extra hazelnut butter to spread on toast or stir into smoothies, process a little more hazelnuts and store the surplus in an airtight container in the refrigerator.
Nuts bring texture and flavor that make cookies irresistible. If you love nut-forward cookies, these are an excellent addition to your baking repertoire.
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📖 Recipe
Double Chocolate Chip Hazelnut Cookies (Gluten-Free, Vegan)
Ingredients
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp warm water)
- 2 cups + 3 tbsp raw hazelnuts
- 1/2 cup maple syrup
- 1/2 cup unsweetened cocoa powder (52 g)
- 1/4 cup coconut sugar (42 g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1 cup organic dairy-free dark chocolate chips (divided)
Instructions
- Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Prepare the flax egg and set aside.
- Spread 2 cups hazelnuts on a cookie sheet in one even layer. Roast for 7–8 minutes. Let cool briefly, then rub the hazelnuts with a clean kitchen towel to remove most skins.
- Transfer the hazelnuts to a food processor and pulse until they resemble a fine meal. Remove 3/4 cup of the meal and set aside. Continue processing the remaining nuts until they turn into a smooth hazelnut butter, scraping the sides as needed.
- In a large bowl, whisk together 1/2 cup hazelnut butter, maple syrup, and the flax egg. Add 3/4 cup hazelnut meal, cocoa powder, coconut sugar, baking powder, baking soda, salt, and vanilla. Stir until combined, then fold in 1/2 cup chocolate chips. Cover and chill in the refrigerator for at least 1 hour.
Assembly
- Preheat oven to 350°F (if needed).
- The dough will be sticky. Lightly spray your hands with cooking spray. Using a tablespoon, scoop dough and gently roll into a loose ball. Place balls in even rows on the cookie sheet.
- Wet a fork and press down slightly on the top of each ball, rewetting the fork as needed to help cookies spread into even circles while baking.
- Bake 10–12 minutes. Remove from oven and wait a minute or two before transferring cookies to a wire rack.
Toppings
- While cookies cool, chop the remaining 3 tbsp hazelnuts and set aside. Melt the remaining 1/2 cup chocolate chips in a microwave-safe bowl at 30-second intervals, stirring between intervals.
- Drizzle the melted chocolate over the cooled cookies and sprinkle with chopped hazelnuts. Add extra chocolate drizzle over the nuts if desired.
- Allow chocolate to set, or place cookies in the refrigerator to set faster. Store in an airtight container.
Notes
*2 cups raw hazelnuts yields about 3/4 cup hazelnut meal and 1/2 cup hazelnut butter. If you want extra hazelnut butter, process a few more hazelnuts and refrigerate the extra in an airtight container.
Nutrition
Calories: 134 kcal | Carbohydrates: 13 g | Protein: 3 g | Fat: 9 g | Fiber: 2 g | Sugar: 8 g
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Enjoy these double chocolate chip hazelnut cookies warm or at room temperature. They store well in an airtight container and make a wonderful treat for guests, gifting, or a cozy afternoon snack.