These gluten free hazelnut cookies are made with hazelnut flour and studded with dark chocolate chips. They have a moist, gooey center and take only 8 ingredients to make. This hazelnut cookie recipe is Paleo, Keto and ready to eat in less than 20 minutes.
I've been meaning to create a hazelnut flour recipe for quite some time and finally got around to it. Hint: these healthy hazelnut cookies 😉
See, I've had a bag of Bob's Red Mill hazelnut flour sitting in my fridge for nearly a year! My original thought was a hazelnut bread or muffin recipe, but then the holidays came around and cookies felt like a must. Everyone loves a cookie!
I may be slightly biased, but this is the BEST gluten free hazelnut cookie recipe. Try them, and I'm sure you'll agree!
Why You'll Love these Hazelnut Cookies
- easy to make - a one bowl batter made with less than 10 ingredients and the cookies bake in just 10 minutes.
- paleo and keto friendly - low carb and made with gluten free and dairy free ingredients
- perfect texture - thick with a slightly crisp outer texture and gooey center
- incredible taste - a nutty hazelnut, vanilla and chocolate flavor
Ingredients
This healthy hazelnut cookies are paleo friendly and easily made keto depending on the type of sugar/sweetener and chocolate chips you use.
Here's what you need:
- hazelnut flour: these paleo hazelnut cookies are made with hazelnut flour, but they can also be made with ground hazelnuts. Meaning, you can process hazelnuts in a food processor to make homemade hazelnut flour.
- coconut sugar: to sweeten the cookies. Use monk fruit sweetener for keto.
- baking soda: to make the cookies rise
- salt: enhances the flavor
- almond butter: or substitute with your favorite nut/seed butter such as cashew butter
- egg: this recipe has not been tested with an egg substitute
- vanilla extract: for flavor
- dark chocolate chips: use your favorite brand of dark chocolate chips. My personal favorite are Pascha 100% dark chocolate chips (paleo and keto friendly).
How to Make Gluten Free Hazelnut Flour Cookies
It take just 5 minutes to make the dough and 10 minutes for these gluten free hazelnut cookies to bake. Simple, easy and perfect for satisfying that sweet tooth!
- First, preheat your oven to 350 degrees F.
- Combine dry cookie ingredients.
- Mix in wet ingredients.
- Fold in chocolate chips.
- Scoop batter onto baking sheet.
- Place the cookies in your preheated oven and bake at 350 degrees for 10 minutes.
- After baking, remove cookies from the oven. Cool a few minutes on the baking sheet, then transfer to a wire cooling rack.
Storage
These flourless hazelnut cookies are best stored in the freezer, but they can also be kept at room temperature or in the fridge. Keep them in an air tight container for the following number of days:
- room temperature: 2-3 days
- fridge: 1 week
- freezer: 1 month
Frequently Asked Questions
I used Bob's Red Mill hazelnut flour to make these cookies. It is made from whole, raw hazelnuts that have been ground into a flour. It's slightly coarser than almond flour, but bakes in a similar way.
Hazelnut flour is great for nearly any diet. It is gluten free, grain free, paleo, vegan and keto friendly.
Yes! Hazelnut flour is gluten free. In fact, Bob's Red Mill hazelnut flour is made in a dedicated gluten free facility and tests batches for contamination.
To make your own hazelnut flour simply pour 2-3 cups of raw hazelnuts in a food processor or high powered blender. Blend until the hazelnuts resemble a coarse flour, similar to almond flour.
Yes, hazelnut flour does have an expiration date. If you buy it from the store the date will be given on the bag. To make your flour last longer, store it in the fridge. This will prolong the life, keeping the hazelnut flour fresh and less prone to going rancid.
More Gluten Free Cookie Recipes
Enjoy!
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Gluten Free Hazelnut Cookies (Paleo, Keto)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8-9 large cookies 1x
Description
Healthy, gluten free hazelnut cookies made with hazelnut flour and studded with chocolate chips. Paleo, keto, gluten free and easy to make.
Ingredients
- 1 cup hazelnut flour (85g) spooned & leveled
- ¼ cup coconut sugar (monk fruit sweetener for keto)
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup almond butter (unsalted, unsweetened)
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Combine hazelnut flour, coconut sugar, baking soda and salt in a medium-sized mixing bowl.
- Add in the almond butter, egg and vanilla. Mix with a spatula until well combined.
- Fold the chocolate chips into the batter.
- Grab a baking sheet and a large cookie scoop and scoop the cookie dough onto the baking sheet. (This recipe makes 8-9 large cookies, each about 2 tablespoons of dough.)
- Place the cookies in the oven and bake at 350 degrees for 10 minutes.
- Remove the cookies from the oven, cool a couple minutes on the pan, then transfer to a wire cooling rack.
Lawonica Jefferson
These cookies were delicious!! Tasted even better the next day!! I have a serious sweet tooth and am always on the look out for keto recipe substitutes. Thank you for sharing!!😊
Katie
I'm so glad you enjoyed them! Thank you for the review.
Lisa Aschberger
One of the best cookies I’ve ever had!!! I had just bought a bag of Bob’s Red Mill finely ground Hazelnut Flour and found your recipe and decided to try it. I made a couple of tweaks because I had to substituted a couple things. I used Eritritol Puro for the sugar, I didn’t have the other. I thought I didn’t have any Almond butter and decided I’d try sugar free Nucolato (a hazelnut spread in Mexico). Then I did find some almond butter and decided to substitute only a tablespoon of the nucolato ( because I thought it would be good.) The problem was, it didn’t make enough cookies so I have to do it again 👍🏼I 100% recommend these cookies!!! Delicious!!!
Katie
Haha, love it! I'm so glad you like them 🙂 Thank you for leaving a review!
RH
Yes they were delicious I just made them first time, I had bought hazelnut flour and trying recipes when it haven’t cooked with it before ,,and these cookies taste so healthy! Thank you
Katie
I'm so glad you liked them!
Corey
Made my own hazelnut milk so had some hazelnut flour left as a surplus. Found your recipe which was sooo quick, easy and tasty. It seemed a little more ‘cakey’ than cookie which was just different than I expected. Do they go harder or is there something I could do?
100% recommend and will 100% make them again…thank you 👍
Katie
Hi! So glad you enjoyed these cookies 🙂 They are much softer than your average cookie because of the ingredients, but I find that they freeze well. Make sure the cookies aren't over-baked and try storing them in the freezer.
Kaz
Really loved this recipe! I accidentally added a full tsp of baking soda, but it didn’t matter.
I’m going to try making this into a loaf form I can us to make French toast =)
One recommendation…. Put the grams for the almond butter in the ingredients like you did for the flour. I find it much easier to set the mixing bowl on a scale and drop in the butter rather than trying to scrape it back out of a measuring cup =)
Katie
So glad you loved the cookies! And thrilled that they worked even though you added more baking soda. Thank you for the recommendation 😉
Susan
This is my first time using hazelnut flour, excited to make these cookies! Do you leave them in a mound or flatten them before putting in the oven? Thank you
Katie
Hi! There's no need to flatten the cookies. Just scoop them onto a baking sheet and they should spread.
Rochelle Helzner
I made these using regular sugar and with tahini instead of almond butter. Amazing!
Katie
Those swaps sound great! So glad you liked them.
Tea
How many carbs in one ccokie?Thanks😊