You’re going to want a couple dozen of these Chocolate Chunk Hazelnut Cookies! They’re so soft but chewy, loaded with dark chocolate, and are gluten-free!
If you’re a fan of hazelnut chocolates then you’re going to be a huge fan of these chocolate chunk hazelnut cookies. Made with hazelnut flour and topped with huge chunks of dark chocolate, you’re going to want to make these weekly!
We are obsessed with these cookies here. They remind me of Ferrero Rocher and they’re the perfect little holiday treat! They’re like next level chocolate chip cookies. I love to whip up a batch whenever we have guests on the way because not only does the house smell amazing, these cookies are dairy-free, gluten-free, and paleo friendly so they accommodate a lot of dietary preferences.
We use hazelnut flour for this cookie as a way to change up our usual routine with baking with almond flour. Hazelnut flour has more texture than the almond flour and it gives these chocolate chunk hazelnut cookies a rich, nutty flavour throughout the cookie. On top of that, the big chocolate chunks throughout hazelnut cookies makes them soft in the center. You’ll want to use a quality chocolate for this as they are definitely the star of the show here.
Want more delicious healthier treats? Try my Healthy Peanut Butter Oatmeal Cookies, Almond Butter Cookies Recipe, Healthier Chocolate Chip Cookie Bars, Peanut Butter Chocolate Chip Bars, or my Sugar-free Fudgy Walnut Brownies.
How to Make These Chocolate Chunk Hazelnut Cookies
- Melted coconut oil
- Maple syrup, honey or Keto Maple Syrup
- Egg — room temperature for the best results.
- Pure vanilla extract
- Hazelnut flour
- Baking soda
- Sugar-free chocolate chunk — have extra for topping
Prepare the Oven and Sheet Pan
- Preheat the oven to 350F.
- Line a tray with a silicone mat or parchment paper.
Combine the Wet Ingredients
- Add the coconut oil and maple syrup or keto syrup in a large bowl and stir well.
- Then, add the egg and vanilla and whisk together until combined.
Combine the Dry Ingredients
- In a medium bowl, stir together the hazelnut flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix well until combined.
- Fold in chocolate chunk.
Bake the Cookies
- Scoop out 1 tablespoon of the batter onto the prepared tray, leaving some space in between each cookie ball.
- Press down gently with your fingers to flatten slightly.
- Top each with a few additional chocolate chunk, if desired.
- Bake for 12 minutes. Let them cool completely to remove from the baking sheet, otherwise the cookies may break apart.
How to Make Hazelnut Flour
If you cannot find hazelnut flour at your local grocery store, not to worry. You can make your own at home! Simply add 2 cups of raw hazelnuts (they can be found in the baking aisle at most grocery stores) to a food processor and blend until it is a fine powder.
Depending on your food processor, you might have to add more hazelnuts to make sure the blade is covered. Be sure to not over blend the hazelnuts. You can use a fine mesh strainer to remove any larger chunks that didn’t get grind up.
If you want to make a batch so you have hazelnut flour on hand regularly, store the flour in the fridge in an airtight container and it’ll last for several months!
Make Ahead and Freezer Tips
- You can make these chocolate chunk hazelnut cookies ahead of time if you would like.
- These cookies last up to 5 days when stored in an airtight container at room temperature.
- You can also wrap them tightly in plastic wrap and transfer the chocolate chunk hazelnut cookies to a freezer safe container and freeze them for later as well.
- When ready, thaw the cookies overnight in the fridge before bringing them to room temperature and serving.
- Cookies can be frozen for up to 3 months.
Substitutions and Tips
- If you don’t have dark chocolates on hand, you can substitute with other types of chocolates such as white chocolate, milk chocolate, caramel, and more! We like to use Lily’s 70% cacao chocolates for these cookies but we also love Ghirardelli as well.
- To add more hazelnut flavours, you can fold in some roasted hazelnuts as well to the dough to get that extra crunch.
- To get the perfect topped cookie, before baking, use the reserved chocolate chunks and place one or two on the top of the cookie. So when it bakes, the chocolate chunks remain visible.
- There’s no need to use a mixer for these chocolate chunk hazelnut cookies but if you do, make sure your chocolates are folded in by hand so the batter doesn’t get over mixed.
More Healthy Desserts You Might Like
- Sugar-free Nutella Thumbprint Cookies
- Almond Flour Shortbread Cookies
- Cranberry Almond Chocolate Chip Cookies
- Gluten-free Chocolate Beet Cake
- Low-carb Cranberry Thumbprint Cookies
- Low-Carb Almond Butter Chocolate Truffles
Chocolate Chunk Hazelnut Cookies
Pre-heat the oven to 350F.
Add the coconut oil and maple syrup in a large bowl and stir well.
Then, add the egg and vanilla and whisk together until combined.
In a medium bowl, stir together the hazelnut flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix well until combined.
Fold in chocolate chunk.
Scoop out 1 tablespoon of the batter onto the tray with a silicone mat or parchment paper.
Press down gently with your fingers to flatten slightly.
Top each with a few additional chocolate chunk, if desired.
Bake for 12 minutes. Let them cool completely to remove from the baking sheet, otherwise the cookies may break apart.
Nutrition InformationAmount per serving (1/14) — Calories: 144, Fat: 10g, Saturated Fat: 2g, Cholesterol: 13mg, Sodium: 92mg, Potassium: 15mg, Carbohydrates: 5g, Fiber: 1g, Sugar: 3g, Protein: 2g
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!