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My hazelnut cookies are thick and crisp around the edges, while soft in the middle. Loaded with crunchy hazelnuts and gooey chocolate chips, they’re flourless and bake in under 15 minutes!
If you love Ferrero Rocher chocolates or Nutella, these chocolate hazelnut cookies must make your cookie-baking list.
Made with a chocolate base and studded with toasted hazelnuts, every bite is full of flavor. The cookies are crisp around the edges but soft and chewy in the center. They don’t need any chill time and can be baked on a whim.
Table of Contents
Why I love this recipe
- Flourless. I chose to skip the flour to make these gluten-free and give them a fudgier texture.
- Perfect for chocolate lovers. Combining cocoa powder and dark chocolate makes for an even richer chocolate flavor.
- No chill time. Just combine the ingredients, shape the cookies, and bake them.
- Easy to customize. I tested multiple variations of this recipe on my family, and no one could decide which was their favorite.
★★★★★ REVIEW
“Mmmmm, fantastic! These are “normal” enough to share with friends…if they last that long. I found the recipe proportions just right – I didn’t need to add anything to thin the batter.” – Diana
Key Ingredients
- Egg. Use room temperature eggs so they mix more easily into the dough.
- Nut butter. I used homemade almond butter, but my homemade Nutella or plain hazelnut butter could be substituted.
- Sugar. I suggest using either light or dark brown sugar (depending on how potent you want the molasses flavor). White sugar will work, but the hints of caramel complement these cookies better.
- Cocoa powder. Use unsweetened, Dutch-processed cocoa powder for a smooth, more intense chocolate flavor.
- Chocolate chips. A must for extra chocolate flavor! I used dark chocolate chips.
- Baking soda. Helps the cookies rise.
- Hazelnuts. Roughly chopped by hand or in a food processor.
How to make hazelnut cookies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine the egg, almond butter, and sugar in a large bowl.
Step 2- Add the cocoa powder and baking soda and mix with a wooden spoon until combined. Fold in chocolate chips and hazelnuts.
Step 3- Shape 12 cookie dough balls and place them on the prepared baking sheet. Press down on each ball to form a thick disk.
Step 4- Bake the cookies for 10-12 minutes. Remove the cookies from the oven and let them cool on a wire rack.
Arman’s recipe tips
- Toast the nuts. To give the nuts a deeper, sweeter flavor and more crunch, bake them at 350°F for 10-15 minutes. Remove the skins (to reduce bitterness) by placing the warm nuts in a kitchen towel and rubbing until the skins are easy to peel off.
- Make them fudgier. Swap the egg for two egg yolks.
- Use a stand mixer. To cut down on the total time, mix the dough with a stand mixer or electric hand mixer instead of by hand.
Storage instructions
To store: Cookies can be stored in an airtight container at room temperature for 3-5 days or in the refrigerator for up to two weeks.
To freeze: Place cooled cookies in a freezer-safe container and freeze them for up to three months.
Frequently asked questions
While there’s nothing wrong with using unpeeled hazelnuts in these cookies, they can add a slightly bitter taste. I suggest using peeled hazelnuts.
More cookies we love
If you tried this Hazelnut Cookies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Hazelnut Cookies
Video
Ingredients
- 1 large egg
- 1 cup almond butter or chocolate hazelnut butter
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/4 cup cocoa powder
- 1 cup chocolate chips
- 1/3 cup hazelnuts finely chopped
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper or a cookie sheet and set aside.
- In a mixing bowl, combine the egg, almond butter, and sugar and mix well. Add the cocoa powder and baking soda and mix until combined. Fold through the chocolate chips and hazelnuts.
- Using your hands, shape 12 balls of cookie dough and place them on the lined baking sheet. Press down on each ball of cookie dough into a thick disk.
- Bake the cookies for 10-12 minutes. Remove the cookies from the oven and let them cool completely.
Notes
- More nuts. You can replace hazelnuts with cashews, pecans, walnuts, or almonds.
- Spices. Add cardamom and cinnamon to complement the hazelnuts and give the cookies a warmer flavor and aroma.
- Orange zest. A hint of citrusy flavor will have everyone wondering what bakery you got them from!
- Coffee. A teaspoon of espresso powder or instant coffee mixed with cocoa powder will enhance the cookies’ chocolate flavor, and you won’t even taste the coffee.
- Flaky sea salt. Top the cookies with flaky sea salt for a salty-sweet flavor.
- Vanilla. Add one teaspoon of vanilla extract to bring out the other flavors.
Easy to make. This reminds me on childhood as I was eating a lot of these but bought ones.
I will make this but instead of hazelnuts I want to put almond.
Okay?
Mmmmm, fantastic! These are “normal” enough that I can share them with friends…if they last that long. I found the recipe proportions just right – I didn’t need to add anything to thin the batter.
I also recently used avocado oil instead of coconut oil and that tastes great too.
Also, I did a peanut butter version with peanut flour and peanut butter – really great.
It’s a fabulous recipe and it’s fun to use it as a base for new ideas too.
Thank you, Arman, for sharing your gift with others. This cookie recipe turned out exactly as you described it would. I’m sending them as gifts to loved ones. Hope they survive in the mail.
Jane
I love this recipe. I follow it exactly – the only adjustment I make is that I add almost half a cup of almond milk to give the dough the right consistency (the recipe calls for 1 TBS milk).
I also did a yummy variation. I omitted the cocoa powder and instead added 1/4 cup shredded coconut.
I’ve tried other recipes on this site which have also turned out great such as the Pecan Pie Cookies. Thanks for posting these. I enjoy exploring your recipes.
Sounds fantastic, Erica! 🙂