Chocolate Chip Hazelnut Cookies

Chocolate Chip Hazelnut Cookies | Get Inspired Everyday!

The minute I heard about hazelnut flour, I knew exactly what I was going to make! It’s 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!

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!

Chocolate Chip Hazelnut Cookies | Get Inspired Everyday!

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.

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

  • Author: Get Inspired Everyday!
  • Prep Time: 10 mins
  • Cook Time: 6 mins
  • Total Time: 16 mins
  • Yield: 22 - 4" cookies 1x


  • 1 3/4 cup hazelnut meal
  • 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


  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  2. In a medium sized bowl, mix together the hazelnut meal, tapioca starch, baking soda, coconut sugar, and chocolate chips.
  3. 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.
  4. Using a spoon, portion out the cookies (2 Tablespoons each), for about 8 per tray.
  5. 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!
  6. 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.


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.


32 thoughts on “Chocolate Chip Hazelnut Cookies”

  1. Hi

    I was just making your Cookie recipe and im really happy they are very deli!!! I never change recipes but while making the dough I noticed I had no eggs so I usted maple syrup instead of coconut sugar for the missing moist of the eggs. I was almost certain that they won’t work without eggs but surprise they turned out sooooo great. So if someone is vegan it will turn out great even without the eggs. Thank you so much for this great recipe! As a celiac I’m always thrilled to find good recipes that aren’t full of carbs and more real food!!!

    Saludos from Mexico

    • I’m so glad you enjoyed them, and thanks so much for writing with your egg free variation! So many people can’t or don’t eat eggs that I know this will be very helpful. Thanks again, and greeting from Montana!

  2. I cannot have coconut sugar, so I substituted 1 cup dates and reduced to 1 egg, and the cookies were incredible!! My children are super skeptical of any “sweets” I make because they know I don’t do traditional sugar sources, and they devoured these and called me the “best cook ever” — thank you! It feels so good to be able to bake them chocolate chip cookies again, and feel good about it!

    • I should clarify that with the date substitution, I blended everything in a food processor and then folded in the chocolate chips. Fabulous

    • I’m so glad to hear they like them, I always say that kids are the toughest audience because they just want the ‘real thing’ so to speak! And thanks for writing down your date substitution because we don’t make desserts with coconut sugar often and it’s nice to know this works with dates as well!

  3. I’m so excited to try these! I have Celiac and am intolerant to almonds so have been looking for a chocolate chip cookie that I can enjoy once in a while! I ground up my own raw hazelnuts – will that still work? Also, I have everything but the tapioca starch? Is there something I can substitute for that? Thanks so much!

    • I’m not sure if grinding your own hazelnuts will work the same because I’ve never tried it, but I don’t see why not (you just never know with gluten free baking). You might be able to substitute arrowroot starch for the tapioca, but the tapioca starch is what gives it a chewy chocolate chip cookie texture so it’s definitely worth seeking out. I buy the Bob’s Red Mill brand, and it’s available at our regular local grocery store and at Natural Grocers if you have one of those. I hope you enjoy the cookies, their flavor is reminiscent of Nutella, and I have a hard time not eating them all! Be sure to let me know how it goes and if you have anymore questions!

  4. I just realized the spread in my cookies must be due to high altitude.
    Anyway, making them again! They’re still fantastic as pan cookies.

  5. I love this recipe! I have made it at least half a dozen times now. The only thing is that I can never get the cookies to set; they spread and become pan cookies. Still, they’re excellent. Thanks!

    • That’s kinda weird that they spread out so much because I’ve never had that happen, it’s could be a difference in ingredients, be sure to use hazelnut meal which soaks up much more liquid than other nut meals and flours I’ve used. You could also try using just 1 egg if you have extra large or jumbo eggs. I’m glad you enjoyed the recipe though, it’s one of my favorites!


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