Chocolate Hazelnut Cookies (Gluten Free)

These chocolate hazelnut cookies are rich and chewy with a bold hazelnut flavor and filled with chunks of dark chocolate. This chocolate hazelnut cookie recipe is gluten free, paleo friendly and vegan (no eggs, no dairy). It's the perfect cookie for the holidays or just because you need a little sweet treat.

It usually takes a few attempts to nail a brand new recipe... However, the first time I tested these chocolate hazelnut cookies they turned out PERFECTLY!

Of course, I had to make a second batch just to make sure I wasn't fooling myself. And wow, they were just as perfect in taste and texture as the first round. My family fully agreed, as they ate the entire batch for dessert that night.

Needless to say, you must give this hazelnut cookie recipe a shot. Even if hazelnuts aren't quite your thing, this cookie recipe needs to happen!

This dark chocolate hazelnut cookie recipe is unique because it's made with raw hazelnuts that are blended to a coarse flour and then combined with a few other simple ingredients. The hazelnuts ARE the flour in this recipe.

Here's what you need to know about these easy hazelnut cookies:

Chocolate Hazelnut Cookies

• paleo friendly - made with real-food ingredients
• vegan - these are vegan hazelnut cookies (dairy free and egg free)
• gluten free - flourless hazelnut cookies
• easy to make - ingredients are blended in a food processor, scooped onto a lined baking pan, then baked in the oven
• no chill - these hazelnut cookies do not require any chilling before baking

This really is such an easy, yet decadent hazelnut cookie recipe. So long as you have a food processor or high powered blender, these cookies can be made from start to finish in less than 30 minutes.

Ingredients

Here's a list of what you'll need to make these double chocolate hazelnut cookies:

• raw hazelnuts
• cocoa powder
• tapioca flour
• baking soda
• salt
• flax egg (1 Tablespoon ground flax + 3 Tablespoons water)
• non-hydrogenated shortening or butter
• maple syrup
• vanilla
• dark chocolate

How to Make Chocolate Hazelnut Cookies

To make these cookies, first preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Then, in a food processor, blend the hazelnuts to a coarse flour (as shown below). This will take about 1 minute.

After blending the hazelnuts, add the remaining ingredients (except the dark chocolate) to your food processor. Pulse the mixture a few times, then blend until the cookie dough is well combined. You'll need to stop and scrape down the sides a few times.

Lastly, add the dark chocolate chips and pulse the mixture a few times to combine the chocolate into the batter.

The cookie dough is not super smooth - it's definitely different than your regular flour-based cookie dough. So don't worry if it looks a little chunky!

Next, use a small cookie scoop to scoop the cookies onto the lined baking sheet. Each cookie is about 1 rounded tablespoon, making 18 cookies.

Leave a little room between each cookie, as they do spread a small amount.

Next, place the cookies in your oven (middle rack) and bake at 350 degrees for 12 minutes.

When the cookies come out of the oven, they will be tender and crumbly. Do not remove them from the pan until they've had a chance to set (about 5 minutes). Then, transfer them to a wire cooling rack.

If you wish, top the cookies with flaked salt and chopped hazelnuts just after baking.

Storage

I prefer these vegan chocolate hazelnut cookies stored in the freezer; where they keep their chewy texture and hold up well. Simply place the cookies in an air-tight container or baggie and store in the freezer for up to one month.

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