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 everybody loves it.
We use hazelnut flour for this cookie as a way to change up our usual routine with baking with almond flour. Here on Primevera Kitchen, I bake with many different types of flours so if you’re all out of hazelnut flour, try making my Gluten Free Chocolate Chunk Cookies, Chocolate Almond Butter Cookies, or Coconut Flour Chocolate Chip Cookies.
Hazelnut flour has more texture than 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.
How to Make These Hazelnut Cookies
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.
Combine Everything
- 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!
More Healthy Desserts You Might Like
- Nutella Thumbprint Cookies
- Almond Flour Shortbread Cookies
- Cranberry Almond Chocolate Chip Cookies
- Gluten-free Chocolate Beet Cake
- Cranberry Thumbprint Cookies
- Almond Butter Chocolate Truffles
Chocolate Chunk Hazelnut Cookies
Ingredients
- 2 tablespoons melted coconut oil
- 3 tablespoons maple syrup or honey
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups hazelnut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chunk More for topping
Instructions
- 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.
Notes
- Instead of using dark chocolates, you can substitute with other types of chocolates such as white chocolate, milk chocolate, caramel, and more!
- You can fold in some roasted hazelnuts to the batter for more hazelnut flavour.
- Be careful not to overmix the batter or your cookies might become tough.
- To store: Store the chocolate chunk hazelnut cookies for up to a week in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Sounds like you’re going to have a great trip! These cookies sound so delicious. Love that they’re gluten free too : )
I hope you have a wonderful trip, NYC is awesome! I will have to try this cookie recipe when I get back home. hugs 🙂
Hope you have a lovely Canada day! 🙂 These cookies look amazing, love the use of hazelnut flour.
Happy Canada Day! I hope you and your friend have a blast in NYC. So jealous you get to enjoy the culture and the hustle and bustle of the city – it’s been ages since I’ve been there, and I love that place!
These cookies are right up my alley! Coconut oil and hazelnut flour?! SOLD! I already have all the ingredients I need to make them 😀
Oh Olivia! These cookies look perfect! Like seriously my dream cookie! I love the hazelnut and chocolate combo and this is such a treat while being healthy too! Pinned! Oh and hope you have a blast in NYC! Can’t wait to hear all about it!
I didn’t even know hazelnut flour was a thing, but these cookies look amazing!
RE: the chocolate chunk hazelnut cookie – how many grams of sugar and calorie count please
These are so delicious!! Already made them twice.
Awesome! Happy to hear that 😉
Just making these.. ingredients says maple syrup method says honey. I presume there isn’t much difference other than taste, presume also typo in recipe entry. Or should it be maple syrup/honey? Could also have different flavour with honey based on the specific honey you buy (e.g. Many places where I live have different types like apple blossom, yellow box, leatherwood, etc…), these have varying flavour.
Got 21 biscuits using tablespoon size, reckon if I use dessert spoon can spread further out and get more than 30. But will need to alter cooking time.
Awaiting the taste test, was looking for recipe to use a stack of hazelnut meal I had.
And it was……..good (I ate it warm for the nice hot melts choc texture. Should be ok cold too.
Thanks
I can use honey or maple. Both works just fine. I just adjusted the recipe to clear further confusion. Thanks for pointing it out!
I love these cookies! I have made them twice now from the left over hazelnut meal I get from making hazelnut milk. Easy, quick and super yummy!
The recipe is
Happy to hear that 😉
Not tasty but appreciate the effort for a healthy cookie.
Are you sure you use the same flower? I ask because just the hazelnut four itself is already really flavourful. Also, did you use very good quality chocolate bar? All the chocolate chunks in these cookies make them so delicious and amazing.