In our family, we have high expectations for gluten-free cookies. I’m the only gluten-free one, so a lot of the time, I make stuff for everyone else. But that gets kind of old. Making two separate dinners or desserts is a lot of work and frankly, a huge pain. My family has more or less agreed that we can stick to gluten-free recipes if they are really, really good. And there have certainly been some major fails, but these cookies? These Flourless Chocolate Hazelnut Cookies received the most praise of any cookie that I’ve ever baked. Ever. In all my 33+ years. I so much wish this recipe was my brain child, alas, it is not. Because I would brag from the rooftops! The recipe comes from the genius mind of my friend, Brianna Hobbs from Flippin’ Delicious. She’s written a book, The Essential Gluten-Free Cookie Guide, that contains 50+ recipes for chocolate chip, snickerdoodles, sugar cookies, and more. She graciously allowed me to share this recipe for Flourless Chocolate Hazelnut Cookies with you. Believe me when I tell you that you will want to make them immediately, preferably in a double batch. (You’re welcome for that little tip.)
These cookies have pretty much changed my life. I have made flourless recipes before, but cookies have never, EVER been this amazing. Instead of birthday cake this year, I’m making a big batch of these. They exceeded every expectation I had and blew them out of the water.
These Flourless Chocolate Hazelnut Cookies are simply INCREDIBLE. I can’t repeat that enough! They are everything you want in a chocolate cookie – plenty of deep, dark chocolate flavor, lightly sweet, chewy, and studded with nuts. I repeat: they are incredible! I made my family wait until the next day, after the photos were taken, to dig into the second dozen. They were worth the wait and just as good at room temp as they were fresh out of the oven.
Brianna’s goal is to show that eating gluten-free doesn’t mean it can’t be delicious. Gluten-free diets often get a bad rap, especially lately. And that makes me sad. (I’ll save the soapbox speech for another day.) It means the world to me that there are so many people out there creating recipes to share with the gluten-free community. The other great thing about these cookies, and part of the reason I wanted to share them with you, too, is that they don’t require any special ingredients. I hear complaints from my non-GF friends that they want to make a dessert for their GF friends, but they don’t have all of the flours or starches on hand. Yo! These don’t call for any starches or flours. Just the stuff you probably already have in your cupboard. Pretty neat, right? And I’m pretty sure I’ll never make another chocolate cookie again. Don’t need to now that I have this recipe in my hot little hands.
And in case you were wondering…that’s a tall glass of ice cold almond milk. The perfect afternoon companion for a few chocolate hazelnut cookies and a good book. (I dare you to eat less than three in a sitting.)
If you’re interested in purchasing Brianna’s book, The Essential Gluten-Free Cookie Guide, you can find it on Amazon. (affiliate link) Find more of her delectable gluten-free recipes on her blog, Flippin’ Delicious.
- 4 ounces (1/2 cup) butter, softened
- 4 ounces (1/2 cup) brown sugar
- 4 ounces (1/2 cup) white sugar
- 1 large egg
- 1 teaspoon gluten-free pure vanilla extract
- ½ teaspoon baking soda
- 4 ounces (1 cup) cocoa powder
- 1.25 ounces (1/4 cup) ground hazelnuts
- 2.5 ounces (1/2 cup) chopped hazelnuts
- 5.25 ounces (3/4 cup) chocolate chips or chunks, divided
- Preheat oven to 350°F. Line your baking sheets with parchment paper or a silicone baking mat.
- Cream together butter and sugars. Add the egg and mix until combined. Add the vanilla, salt, baking soda, ground hazelnuts, and cocoa powder and mix until you have a smooth dough. Stir in the chopped hazelnuts and 3.5 ounces (1/2 cup) of the chocolate chips until distributed throughout.
- Scoop the dough using a 1½ tablespoon cookie scoop and drop 3 inches apart on the baking sheets. Bake for approximately 10 minutes. They should lose their doughy shine on the top but will still be very soft.
- Immediately after they come out of the oven press the rest of the chocolate chips into the tops of the cookies.
- Allow to cook on the baking sheet for several minutes to allow the cookies to firm up before moving to a cooling rack.
Disclosure: Brianna sent me a copy of her book to review. All gushing and opinions expressed are 100% my own. This post also contains affiliate links which means I receive a very small percentage if you purchase the product. Thank you for your support!