Double Chocolate Chip Hazelnut Cookies made with hazelnut meal, hazelnut butter, cocoa powder, and organic 70% dark chocolate chips for a truly decadent cookie. Gluten-free, grain-free, vegan.
This post has been sponsored by Nuts.com. As always, all opinions expressed are my own. Thanks for supporting the brands that support Salted Plains!
My love for the chocolate and hazelnut combination runs deep. I don’t think I will ever tire of the rich chocolate and nutty duo. And especially not in cookie form.
These double chocolate chip hazelnut cookies celebrate the two in perfect harmony. Roasted hazelnuts are thrown into the food processor to make the hazelnut flour for the cookies and then processed further into hazelnut butter.
Alongside the hazelnut flour and hazelnut butter, cocoa powder, coconut sugar, and Nuts.com’s organic mini 70% dark chocolate chips round out a wholesome, protein-packed cookie batter.
I’ve become slightly obsessed with those little chocolate chips. Made with 70% cacao, they are bittersweet, rich, dairy-free, and so easy to pop in your mouth while baking (highly recommended).
So don’t worry, we’re not quite done with those chocolate chips yet. Not only are they folded into the chocolate hazelnut batter, but they are melted and drizzled on top for finishing touches.
One tip for the recipe below. The amount of raw hazelnuts called for will give you just the right amount of hazelnut flour and hazelnut butter that you need for the recipe. Feel free to use more hazelnuts in the food processor than called for, so that you have extra hazelnut butter left over for topping toasts, adding to smoothies, or dipping fruit! Store the extra in an airtight container in the refrigerator.
Double Chocolate Chip Hazelnut Cookies (Gluten-Free, Vegan)
Double Chocolate Chip Hazelnut Cookies made with hazelnut meal, hazelnut butter, cocoa powder, and organic dark chocolate chips for a truly decadent cookie. Gluten-free, grain-free, vegan.
Ingredients
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons warm water
- 2 cups + 3 tablespoons raw hazelnuts
- ½ cup maple syrup
- 1/2 cup (52g) unsweetened cocoa powder
- 1/4 cup (42g) coconut sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 1 cup organic dairy-free dark chocolate chips divided
Instructions
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Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
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Prepare flax egg, set aside.
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Place 2 cups hazelnuts on cookie sheet in one even layer. Roast for 7-8 minutes. Remove from oven and allow to cool for a few minutes before using a clean kitchen towel to rub skins off hazelnuts.
Once a good amount of skins have been removed, transfer hazelnuts into the bowl of a food processor.
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Pulse food processor until hazelnuts resemble a fine meal. Stop and remove 3/4 cup of the meal. Put lid back on and continue to process, scraping down sides when needed, until meal turns into a smooth butter.
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In a large bowl, whisk 1/2 cup hazelnut butter, maple syrup, and flax egg together. Add 3/4 cup hazelnut flour, cocoa powder, coconut sugar, baking powder, baking soda, salt, and vanilla extract. Stir until fully combined. Fold in 1/2 cup chocolate chips. Cover bowl with plastic wrap and chill in refrigerator for at least 1 hour.
Assembly
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Preheat oven to 350 degrees Fahrenheit.
The cookie dough will be sticky, so spray your hands with cooking spray, then using a tablespoon, scoop cookie dough and gently roll into a loose ball with your hands. Place in even rows on cookie sheet.
Wet a fork with water and press down slightly on top of ball. Rewet your fork each time. This is not to get a tines marking on your cookies, rather, it is to ensure they spread into a more even circle during baking.
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Bake for 10 to 12 minutes. Remove from oven and wait a minute or two before transferring cookies to a wire rack.
Toppings
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While cookies are cooling, chop remaining 3 tablespoons of hazelnuts. Set aside.
Place remaining 1/2 cup chocolate chips in a small microwavable bowl. Heat at 30 second intervals until most of the chocolate chips have melted, stirring after each interval.
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Drizzle melted chocolate over cooled cookies and sprinkle with chopped nuts. Drizzle a little extra chocolate over nuts if desired.
Allow to set, or place in refrigerator to set chocolate faster.
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Store in an airtight container.
Recipe Notes
*2 cups raw hazelnuts yields 3/4 cup hazelnut meal and 1/2 cup hazelnut butter. The amount of raw hazelnuts called for will give you just the right amount of hazelnut flour and hazelnut butter that you need for the recipe. Feel free to use more hazelnuts in the food processor than called for, so that you have extra hazelnut butter left over for topping toasts, adding to smoothies, or dipping fruit! Store the extra in an airtight container in the refrigerator.
Mary Ann | The Beach House Kitchen says
Another rich and chocolatey dessert Tessa! You’re knocking it out of the park!
Tessa says
I can only break from chocolate for so long. ;) Thank you, Mary Ann!!
Kelsey @ Appeasing a Food Geek says
Chocolate and hazelnut is one of my fave flavor combos too! I loveeee these cookies already–I can tell. Thanks for sharing Tessa! xo
Tessa says
It’s just the best, isn’t it?! I hope you have a chance to try them! xoxo
puja says
Lovely combo of chocolate and hazelnut. I need to try this for my daughter this weekend. She loves cookies. Thanks. :)
Tessa says
One of my favorite combos! I hope you daughter likes the cookies!! :)
Sara @ Cake Over Steak says
Ummmm these sound like my DREAM COOKIE. I’m such a sucker for chocolate + hazelnut!
Tessa says
Ohh, me too. Such a sucker. :) Thanks, Sara!
Caroline says
Tessa, these cookies look incredible! Love that drizzle on top! Pinned this recipe…they are happening ASAP! :) OH…and your photos are simply perfect, as always!
Tessa says
Yay!! I do hope you love them. I also think they would make the most decadent ice cream sandwiches too. :) Thank you so much, Caroline – that means a lot! xo
Corrie Duffy says
Hi
Perfect recipe for a Sunday evening! Chocolate and hazelnut,What is there to not love!
How about adding some berries to the batter? Also can I use Caramel in place of hazelnut? Just curious about the variations we can do with this delicacy.
Love your blog Tessa
Thank you
Tessa says
Hi Corrie! Thanks so much for your kind words! I would worry a bit that berries might add too much moisture/liquid to the batter, but freeze-dried berries would probably work great.
The batter needs the hazelnut butter for structure and fat, but I do think that drizzling the cookies with caramel would be divine!!
Christiann Koepke says
I need these right now!! YUM!!! Thanks for another great recipe : )
-CK
Sarah @ Snixy Kitchen says
EEEE!! I have a bag of these exact mini chips in my freezer so I know what I’m baking next!
Gabby says
Made these tonight and they were amazing! I subbed the hazelnut butter with almond butter because I was out of hazelnuts but had hazelnut meal, and they turned out rich and chocolately. I didn’t do the topings because we weren’t being too fancy and I couldn’t quite wait for them to cool so I could do the drizzle—oh well, next time! I am wondering how to make them a bit less sweet though, so please let me know if you think reducing the maple syrup or cutting out the coconut sugar would be okay? Thanks so much for the great recipe!
Tessa says
Thank you, Gabby!! I’m so glad you liked them! I wouldn’t reduce the maple syrup, but you could try reducing the coconut sugar in half. I hope that helps!
Gabby says
It does–thank you! I will try that next time, I can already tell these will be a staple in our house! :)
Tessa says
Wonderful! I’m so glad! :)
Traci | Vanilla And Bean says
Oh my gah, Tessa! I admit, my love for hazelnut and chocolate runs deep too… More chocolate please! These cookies are perfection and dare I say… healthy? I love a cookie that can do that! Fabulous partnership Tessa – and SO deliciously captured!
Matti says
These cookies look divine. Q: is the egg replacement needed to get the right texture? I’m not vegan, so I don’t *need* this recipe to be vegan, but cookies can be…finicky.
Tessa says
Hi Matti! Thank you! :) The egg replacement acts as a binder. You should be able to sub in one regular egg for the flax egg if you want, but it will need one or the other. I hope that helps!
Andrea says
Wonderful recipe! I used half hazelnuts & half blanched almonds because that’s all I had. Ran out of maple syrup so I subbed 2T of honey to make up 1/2 cup. Used 1T Lucuma, no coconut sugar. I tend to use less sweetener or none at all. Great texture. Loaded with 2/3 cup chocolate chips and skipped the topping. Just a slight bitter aftertaste but so yummy!
Tessa says
Thank you!! And thank you for sharing the substitutions you used – I’m so glad to hear how they worked for you. I appreciate your kind words!
Beren says
I made these cookies and fell in love! I did add almond butter rather than hazelnut butter, less coconut sugar and I skip chocolate chips and toppings. Thanks for the recipe, I will try out other recipes!
Linda says
Super delicious!!
JS says
Made these for a GF/DF/vegan crowd this evening and they were adored and devoured. Another hit recipe, thank you!
Katrina says
These cookies are delicious and easy to make! Thanks for the recipe. I substituted the drizzle for flaky sea salt. So yummy
Tessa says
Thank you, Katrina! That sounds amazing!