If you’re searching for easy gluten-free hazelnut cookies that are quick to make, packed with flavor, and made with simple pantry ingredients, you’ve come to the right place. These chewy hazelnut cookies are made with just five main ingredients and come together in minutes, making them perfect for busy weekdays, last-minute dessert cravings, or whenever you’re in the mood for a homemade treat.
What makes these hazelnut flour cookies so special is their incredible texture. They bake up beautifully crisp on the outside while staying soft, chewy, and slightly fudgy in the center. Combined with rich dark chocolate chips and a hint of cinnamon, every bite is full of warm, nutty flavor and melty chocolate goodness.
One of my favorite things about this recipe is how simple it is. There is no butter to soften, no complicated techniques, and no long list of ingredients to buy. All you need is one bowl and a few minutes of preparation. The result is a batch of delicious homemade cookies that taste like they took much more effort than they actually did.
These cookies are naturally gluten-free because they are made with hazelnut flour instead of traditional wheat flour. Hazelnut flour gives them a rich, nutty flavor and a wonderfully tender texture that is difficult to achieve with regular flour. If you’re looking for a gluten-free cookie recipe that doesn’t compromise on taste or texture, this one is definitely worth trying.
Why You’ll Love These Easy Hazelnut Cookies
There are plenty of reasons to add these cookies to your baking rotation.
First, they require only a handful of ingredients. Many cookie recipes call for multiple types of flour, butter, baking powder, and various flavorings. This recipe keeps things simple while still delivering amazing results.
Second, they are incredibly quick to prepare. Simply mix the ingredients together, form the dough into small balls, place them on a baking tray, and bake. That’s it.
Third, these gluten-free hazelnut cookies have a texture that is hard to resist. The outside develops a delicate crispness while the center remains chewy and soft. The dark chocolate chips melt slightly during baking, creating pockets of chocolate throughout the cookies.
Finally, they are versatile. You can use regular dark chocolate chips or choose sugar-free dark chocolate chips if you prefer a lower-sugar option. Either way, the cookies turn out delicious.
The Ingredients That Make These Cookies Special
Hazelnut Flour
Hazelnut flour is the foundation of this recipe. Made from finely ground hazelnuts, it provides a naturally sweet, nutty flavor that works perfectly in cookies.
Unlike traditional flour, hazelnut flour adds richness and moisture while keeping the cookies tender. It also makes these cookies naturally gluten-free, which is great for anyone avoiding gluten or simply looking to experiment with alternative flours.
If you’re a fan of hazelnuts, you’ll absolutely love the deep flavor they bring to these cookies. And if you´re looking for some more healthy and delicious hazelnut recipes, check out my 3-Ingredient Healthy Nutella, and 4-Ingredient Power Balls.
Coconut Sugar
Coconut sugar adds sweetness with subtle caramel notes that complement the hazelnut flour beautifully. It helps create a richer flavor profile than regular white sugar and pairs especially well with dark chocolate.
The slightly caramelized taste of coconut sugar gives these cookies a cozy, homemade feel that makes them perfect for autumn and winter baking, although they’re delicious all year round.
Cinnamon
A small amount of cinnamon goes a long way in this recipe. It enhances the nuttiness of the hazelnuts and adds warmth without overpowering the other flavors.
The cinnamon works together with the coconut sugar and chocolate to create a perfectly balanced cookie that tastes comforting and indulgent.
Dark Chocolate Chips
Dark chocolate chips add richness and create irresistible pockets of melted chocolate throughout the cookies.
For those looking for a lower-sugar option, sugar-free dark chocolate chips can easily be substituted. The combination of dark chocolate and hazelnut is a classic pairing that never disappoints.
Egg
The egg binds everything together and helps create the chewy texture that makes these cookies so enjoyable. It provides structure while keeping the cookies soft in the center.
How These Cookies Are Made
One of the best things about this easy cookie recipe is that the process couldn’t be simpler.
Start by combining the egg and coconut sugar together in a bowl. Next, add the cinnamon and hazelnut flour and stir until a cookie dough forms. Finally, fold in the dark chocolate chips.
Once the dough is ready, shape it into small balls and place them on a lined baking tray. Bake them at 180°C until the edges are lightly golden.
The most important tip is not to overbake them. The cookies should still feel slightly soft in the center when you remove them from the oven. They will continue to firm up as they cool.
This step is what creates the perfect contrast between the crispy exterior and the chewy, fudgy center.
Tips for the Best Gluten-Free Hazelnut Cookies
To achieve the best texture, avoid baking the cookies for too long. Overbaking can dry them out and reduce their signature chewiness.
Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack. This helps them set properly while maintaining their soft centers.
Using good-quality dark chocolate chips will also improve the overall flavor of the cookies.
If you enjoy extra chocolate, feel free to press a few additional chocolate chips onto the tops of the cookie dough balls before baking.
Frequently Asked Questions
Are these hazelnut cookies gluten-free?
Yes. Since they are made entirely with hazelnut flour and contain no wheat flour, they are naturally gluten-free.
Can I use sugar-free chocolate chips?
Absolutely. Sugar-free dark chocolate chips work wonderfully in this recipe and are an easy substitution.
What does hazelnut flour taste like?
Hazelnut flour has a rich, nutty flavor with natural sweetness. It adds depth and moisture to baked goods and pairs beautifully with chocolate.
How many cookies does this recipe make?
This recipe makes approximately 11 cookies, making it the perfect small-batch cookie recipe when you don’t need a large quantity.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for several days. They can also be refrigerated if you prefer a firmer texture.
Can I freeze them?
Yes. These cookies freeze very well. Allow them to cool completely before storing them in a freezer-safe container for up to three months.
Final Thoughts
These easy gluten-free hazelnut cookies are proof that simple ingredients can create something truly special. With their crisp edges, chewy center, rich hazelnut flavor, warm cinnamon notes, and melty dark chocolate chips, they offer everything you could want in a homemade cookie.
Whether you’re looking for a gluten-free cookie recipe, a quick dessert, a small-batch cookie recipe, or simply a delicious way to use hazelnut flour, these cookies are sure to become a favorite. They are easy enough for beginner bakers, quick enough for busy days, and delicious enough to impress family and friends.
The combination of hazelnut flour, coconut sugar, cinnamon, egg, and dark chocolate chips creates a cookie that feels both wholesome and indulgent at the same time. Once you try these chewy hazelnut cookies, you’ll understand why they disappear so quickly.
Easy Gluten-Free Hazelnut Cookies (5 Ingredients)
Ingredients
Instructions
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- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a large bowl, combine the egg and coconut sugar using a spatula until incorporated.
- Add the cinnamon and a pinch of salt, then stir to combine.
- Add the hazelnut flour and continue mixing with the spatula until a thick cookie dough forms.
- Fold in the dark chocolate chips until evenly distributed throughout the dough.
- Divide the dough into 11 portions and roll each portion into a small ball.
- Place the dough balls on the prepared baking tray, leaving a little space between them.
- Bake until the cookies are lightly colored on the outside. Since every oven is different, keep an eye on them and avoid overbaking.
- Remove from the oven and allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack.
Notes
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Do not overbake the cookies. They should remain slightly soft in the center when removed from the oven.
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The cookies will continue to set as they cool.
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This is what creates their delicious texture: crispy on the outside and chewy, fudgy on the inside.
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For a lower-sugar option, use sugar-free dark chocolate chips.
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Store in an airtight container at room temperature for several days.
