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These Double Chocolate and Hazelnut Cookies are so indulgently good that I couldn’t stop myself from eating several of them while taking the pictures for this post! These little cookies are made with almond flour making them a wonderfully gluten-free treat that has just the right amount of sweetness to them. Even better is the texture. They have a soft, slightly chewy bite to them that is perfectly complemented by pockets of melted chocolate chips and crunchy bites of toasted hazelnuts.
Here’s What You’ll Need To Make These Cookies:
- Almond Flour: I’m using a super fine grind of blanched almond flour.
- Coconut Sugar: This is a low GI sweetener and it’s caramel flavor and undertones work great in this recipe.
- Egg: This egg acts as our binder as well as gives moisture and texture to our cookies.
- Extra Light Olive Oil: you can also use any neutral clean eating oil of your choosing or coconut oil if you prefer (but note that it might affect the taste of your cookie).
- Dark Chocolate Chips: Feel free to use any cocoa % of dark chocolate that you enjoy or you can use a combination for flavor variation.
- Hazelnuts: I’ve lightly toasted raw hazelnuts, removed the skins and crushed them using a food processor. You can read more on how to do this HERE.
- Cocoa Powder: Opt to use a good quality cocoa powder for the best results.
- Coconut Flour: A small touch of coconut flour adds great flavor, but if you’re not a fan you can replace it with 2-3tbsp of additional almond flour.
- Molasses: I’m using unsulphured molasses for this recipe. I recommend against using blackstrap.
- Baking Powder: This is our rising agent for our cookies.
- Salt: I’m using a pink Himalayan salt but you can also use a sea salt if preferred.
- Espresso Powder: A small touch of this really amplifies the chocolaty goodness of these cookies.
Let’s Make Cookies!
Into a bowl goes our almond flour, cocoa powder, coconut flour, espresso powder, baking soda and salt that gets thoroughly mixed.
In another bowl we’ll whisk together our coconut sugar with our egg, oil and molasses until it’s thick and almost caramel-like.
Once our wet and dry ingredients are mixed…
…We’ll add them together…
…Until a dough forms. Note that the dough will hold together and should clean the sides of the bowl but it will still be slightly tacky and sticky.
And for the final touch, our add ins: the chocolate chips and chopped hazelnuts.
Fold it all together until everything is evenly distributed. At this point you can set your dough to chill or bake it straight away in one of two forms.
Note: If you opt to bake it right away I do recommend letting it rest a little so that the dry ingredients can fully absorb all the wet ones. This makes your dough a bit easier to work with as well.
The first cookie form is to use a tablespoon measure or small ice cream scoop to make evenly sized domes of dough with a flat base. Or you can roll your dough into balls and gently press them onto the parchment paper.
This dough doesn’t spread out as it bakes so your domes will remain set and the end result will look like the above; a little puffy pocket of chocolaty-nutty goodness! 😍
Or, your second option is to use the underside of a glass or bowl to press and flatten the domes into more traditional cookie rounds. The benefit of this is that you’re increasing the surface area of the bake which will result in more area for a chewy and slightly crispy exterior…and if you’re someone who enjoys the corner pieces of a batch of brownies (like me) then this is a great option for you!
Once baked, your cookies will look like the above. They are so good! I was eating one as I was taking this picture!
The hazelnuts and chocolate are both stars that not only shine bright but they also complement each other. (Hmmmm, chocolate and hazelnuts together…does that remind anyone of anything? If it does, I’m happy to let you know that I actually do have a recipe for a deliciously Homemade Hazelnut and Chocolate Spread that you should totally check out! Can you tell how much I love this flavor combination? 😂)
Whether you like a puffy cookie with more softness in its bite, or a flatter cookie with more surface area for that slightly crispy and chewy texture, these cookies are absolutely delicious either way and paired with a glass of cold milk, your snack time will be complete.
I truly hope you enjoyed this recipe and that yours come out even better than mine. If you made this recipe why not reach out to us on social media and share your mouth watering treats so we can both fawn over them together?
From our kitchen to yours I bid you sweet treats and happy eats!
Gluten-Free Double Chocolate and Hazelnut Cookies
Ingredients
- 1 cup blanched almond flour
- ⅓ cup cocoa powder
- 1 tbsp organic coconut flour
- ½ tsp baking powder
- ¼ tsp Himalayan salt
- ½ tsp espresso powder optional
- ¾ cup organic coconut sugar
- 6 tbsp extra light olive oil or coconut oil
- 1 large egg
- 1 tbsp molasses
- ½ cup dark chocolate chips
- ¼ cup hazelnuts skinned, roasted and chopped
Instructions
- Preheat your oven to 350°F
- In a large bowl, add your almond flour, cocoa powder, coconut flour, baking powder, salt, and (if using) espresso powder and mix together.
- In another bowl, combine your coconut sugar, oil, egg and molasses until smooth and thick (almost the consistency of caramel).
- Add your wet ingredients to your dry ingredients and mix together until a dough forms.
- Fold in your dark chocolate chips and chopped hazelnuts until they are evenly distributed throughout the dough. Let your dough rest for 5-10 minutes or set it in the fridge to chill.
- Using a tablespoon measure, scoop out evenly portioned balls of dough and place them onto a baking tray lined with parchment paper.
- You can either leave the cookies in their dome shape or use the bottom of a bowl or glass to flatten them into a round cookie shape.
- Bake in your preheated oven for 8 minutes.
- Remove and let cool. Your cookies will be soft at first but will become firm and harden a bit as they cool.
- Store any leftovers in an airtight container for 3 days at room temperature, or for up to 2 weeks in the refrigerator, or up to 4 weeks in the freezer. Alternatively you can freeze the unbaked dough for two months.
