Chocolate Chip Hazelnut Cookies

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These flourless Chocolate Chip Hazelnut Cookies are easy to stir together and the Nutella like flavor is addictive! They’re also gluten free and dairy free and so delectable with a sprinkle of flaked sea salt on top. These cookies are based off the classic chocolate chip cookie, but with more texture and way more flavor. So if you’re a Nutella fan too, you’re definitely going to love these!

Chocolate Chip Hazelnut Cookies | Get Inspired Everyday!

The minute I heard about hazelnut flour, I knew exactly what I was going to make with it. It’s totally predictable and not at all unexpected, but chocolate chip cookies have just been begging for this Nutella like upgrade.

And… since chocolate and sea salt is absolutely unbeatable, I sprinkled the cookie tops with a little salty goodness as well. It only took me 3 months of off and on testing before I finally got them right. But here they finally are, and they’re just as addicting as they look!

Chocolate and hazelnut is a tried and true combination, and I personally believe in getting my fix often! In fact, I keep a jar of chocolate hazelnut butter in the fridge for those occasions when I need a pick me up of utmost decadence. But if you have a few minutes on your hands, I recommend baking some of these cookies because the whole house will smell like nutty chocolatey goodness!

Chocolate Chip Hazelnut Cookies | Get Inspired Everyday!

Now let’s make these Chocolate Chip Hazelnut Cookies step by step!

Chocolate Chip Hazelnut Cookies | Get Inspired Everyday!

These cookies require only a bowl and spoon to make – no mixer needed here. Just stir the dry ingredients together, add the wet ingredients, and bake into perfection!

Chocolate Chip Hazelnut Cookies | Get Inspired Everyday!

I wanted to include a picture of the cookie dough, because as you can see it’s a bit looser than a normal cookie dough. But don’t worry because they bake up beautifully every time, (oh and there have been some times… 4 batches of the final version to be precise).

Chocolate Chip Hazelnut Cookies | Get Inspired Everyday!

Once they’re puffed in the middle, golden on the edges, and still gooey, sprinkle with sea salt and enjoy.

Chocolate Chip Hazelnut Cookies | Get Inspired Everyday!
Chocolate Chip Hazelnut Cookies | Get Inspired Everyday!

Not to sound all food snobby or anything, (because I fear I sometimes sound like I’m on my soapbox) but it really does matter what kind of sea salt you use on these cookies. Flaked sea salt is super light in texture and melts on your tongue with a pleasant hint of sea salt. Coarser types of sea salt take a while to melt on your tongue, and they’re crunchier in texture which can be very overwhelming in desserts.

Chocolate Chip Hazelnut Cookies | Get Inspired Everyday!

Once you buy your first bag of flaked sea salt, (sometimes called finishing salt) there’s no going back, and you’ll find all sorts of uses for it. One of my favorite uses for flaked sea salt is a Caprese Salad, or sprinkled over just sliced heirloom tomatoes. I also use it on my Tuscan Style Steak where you’ll find a picture of the exact type I use in case you’re a visual learner like me!

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Chocolate Chip Hazelnut Cookies | Get Inspired Everyday!

Chocolate Chip Hazelnut Cookies


Description

These flourless Chocolate Chip Hazelnut Cookies are easy to stir together and the Nutella like flavor is addictive! They’re also gluten free and dairy free and so delectable with a sprinkle of flaked sea salt on top. These cookies are based off the classic chocolate chip cookie, but with more texture and way more flavor. So if you’re a Nutella fan too, you’re definitely going to love these!


Ingredients

Units Scale

1 3/4 cup hazelnut meal, also called hazelnut flour

1/4 cup tapioca starch

1 Teaspoon baking soda

2/3 cup blonde coconut sugar

1/2 cup chocolate chips, I use Enjoy Life brand

1/3 cup melted coconut oil

2 eggs

1 Tablespoon vanilla extract

Flaked finishing sea salt for sprinkling over the cookie tops


Instructions

Preheat the oven to 350ºF and line a baking sheet with parchment paper.

In a medium sized bowl, mix together the hazelnut meal, tapioca starch, baking soda, coconut sugar, and chocolate chips.

Add the melted coconut oil, eggs, and vanilla extract. Stir to thoroughly combine, you don’t need to worry about over mixing with this recipe. The cookie dough will be much looser than a normal cookie dough texture.

Using a spoon, portion out the cookies (2 Tablespoons each), for about 8 per tray.

Sprinkle a small amount of flaked sea salt over each cookie, it’s important to sprinkle all over the surface because that’s how you get a bit of sea salt in every bite!

Bake for 6-8 minutes, or until the cookies have puffed up a bit but are still quite moist/almost gooey in the centers. If you over bake them, they tend to get a cakey texture, so if you like gooey cookies, keep a close eye on them until you get the timing down for your oven.

Notes

It’s important to note that this recipe will not work with almond flour, and so you can exactly replicate these you should know I used Bob’s Red Mill hazelnut meal.

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Chip Hazelnut Cookies Healthy, Chocolate and Hazelnut Cookies Recipes, Flourless Chocolate Chip Cookies

32 thoughts on “Chocolate Chip Hazelnut Cookies”

  1. This was not a success for me. Consensus was that they were too greasy and gummy. And at least in my oven (which by the way is calibrated), I had to bake them for almost double the time to even get to gummy rather than the warned cake like. Can’ win them all, but not worth repeating or experimenting to improve.

    Reply
    • I’m sorry it didn’t work out for you. I wonder if it might have something to do with your oven like you mentioned, but the other thing I thought of was the hazelnut meal. I get mine from Bob’s Red Mill and these come out great every time, so I hope that helps!

      Reply
  2. I just made this recipe and the cookies are delicious! I didn’t have tapioca starch, so I subbed Gluten-free flour blend. I only had dark coconut sugar, so I mixed in powdered sugar half and half. They came out more cake-like than chewy, but still taste great. Thanks so much!

    Reply
  3. OK – the cookies just came out of oven so I have not tasted them yet however the dough was not loose at all. I kept adding a bit more melted coconut oil to loosen it up but it was a thick stick to the sides dough. I used all Bob’s Red Mill , Hazelnut meal flour, tapicoa flour (not starch – and don’t know if there is a difference or not between the lour & the starch) plus other recommended ingredients with no changes. Anyone know why the batter was super dense? thanks for the recipe. (Canada mom)

    Reply
    • I’m not sure why the batter would be so thick, maybe tapioca varies in absorbency? I sure hope they turned out ok, but I just checked and the tapioca I use is also Bob’s Red Mill, so hopefully that helps. Let me know if you have anymore questions, and I wish I had a better answer for you, but I really don’t know past maybe the tapioca being different for different brands.

      Reply

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