Flourless Hazelnut Chocolate Cookies Recipe (Very Easy)
These flourless hazelnut chocolate cookies are the kind of treat that makes you forget they’re gluten-free, dairy-free, and refined sugar-free. Crispy on the edges, soft in the middle, and full of rich, nutty chocolate flavour — this easy one-bowl recipe proves that wholesome baking can be indulgent too.
These easy and delicious flourless cookies are a must-try for anyone who loves a rich, nutty flavour and crumbly texture. With simple, wholesome ingredients and a quick prep time, they’re the perfect addition to your gluten-free baking repertoire.
I still can’t decide which I like most: the easy-peasy almond Italian cookies or the almond gluten-free cookies. It’s a hard decision, lol.
Why You’ll Love These Flourless Hazelnut Chocolate Cookies?
Because these cookies are:
- Flourless and gluten-free – made entirely from ground hazelnuts.
- Naturally sweetened – date paste gives them a subtle caramel tone and extra fibre.
- Dairy-free and refined-sugar-free, yet satisfyingly chocolatey.
- Quick to make – ready in about 25 minutes with no chilling time.
- Perfect for lunch boxes or tea time – they travel well and stay fresh for days.
Gluten-Free Hazelnut Chocolate Cookies Ingredients
Here’s what you’ll need:
150g hazelnut meal. Ground hazelnuts are rich in healthy monounsaturated fats, vitamin E, and magnesium, supporting heart and skin health. They also add structure and a toasty aroma to these flourless cookies. I usually leave mine a bit coarse, simply because of the crunch.
150g date paste —This natural sweetener is rich in fibre, potassium, and antioxidants. It helps bind the mixture while keeping the cookies moist. This date paste recipe shows how to easily make it by soaking pitted dates in hot water and blending until smooth.
1 tsp baking soda – Helps the cookies puff slightly and develop a light texture.
2 eggs –They provide protein and help the cookies hold together without any flour. Use organic or free-range eggs for better flavour and nutrients.
1/4 tsp vanilla bean extract – A little goes a long way. Vanilla enhances the natural sweetness of the dates and hazelnuts.
30g dark chocolate chips (at least 70%) – Dark chocolate adds depth and a slight bitterness that balances the sweetness. Look for dairy-free, high-cocoa varieties for a more intense flavour.
A pinch of salt – Balances the sweetness and enhances the flavours.
How to Make Flourless Hazelnut Chocolate Cookies
Preheat Your Oven
Start by preheating your oven to 180°C (356°F). Line a baking tray with parchment paper to prevent sticking and make cleanup a breeze.
Combine Dry Ingredients
In a large mixing bowl, combine the hazelnut meal and baking soda. Stir thoroughly to ensure even distribution.
Prepare the Wet Ingredients
In another bowl, whisk the eggs and salt. Add the date paste and vanilla extract. Mix well.
Combine and Form Dough
Add the hazelnut meal to the wet ingredients. Mix well. The mixture will be runny, not like a dough.
Shape and Bake
Place the mixture on the prepared baking tray using an ice scoop or just two spoons. Press each ball flat to create thin cookies. Bake in the oven for 20-25 minutes or until the edges are golden brown.
Cool and Enjoy
Allow the cookies to cool completely on the baking tray before transferring them to an airtight container. This helps them firm up and become perfectly crumbly.
Tips for the Best Cookies
- Don’t overbake — they continue to firm as they cool.
- If your date paste is too thick, loosen it with 1–2 tbsp warm water.
- For extra crunch, fold in chopped roasted hazelnuts before baking.
- You can substitute hazelnuts with almond or walnut meals for a flavour twist.
- Freeze the baked cookies in an airtight box for up to a month — they defrost in minutes.
Nutritional Insights (per cookie, approx. 12 servings)
Calories: 145 kcal
Protein: 4.2 g
Fats: 9.5 g
Carbohydrates: 9.8 g
Fibre: 2.3 g
Sugars: 6.7 g
These cookies are high in healthy fats and fibre from hazelnuts and dates, supporting balanced blood sugar levels and longer satiety. Thanks to dark chocolate and vitamin E from the nuts, they’re also a great antioxidant-rich snack.
FAQ – Flourless Hazelnut Chocolate Cookies
1. Can I make these cookies vegan?
Yes! Replace the eggs with two flax eggs (2 tbsp ground flaxseed + 6 tbsp water). Let sit for 10 minutes before mixing.
2. Can I use almond flour instead of hazelnut meal?
Absolutely. The flavour will be milder, but the texture remains just as lovely.
3. How do I make the date paste?
Look at this recipe or quick soak 150 g pitted dates in hot water for 10 minutes, then blend into a thick purée.
4. Can I skip the chocolate chips?
You can, but they add wonderful texture. Try cacao nibs or chopped nuts as an alternative.
5. Can I freeze them?
Yes, freeze either the baked cookies or the dough scoops. Bake from frozen by adding 2 minutes to the cooking time.
6. Why do my cookies spread too much?
Your date paste might be too runny. Add a tablespoon of extra hazelnut meal to thicken.
Serving Suggestions
These cookies pair beautifully with a cup of almond milk, herbal tea, or espresso. For a fancier touch, sandwich two cookies with a spoonful of nomemade Nutella or coconut cream. They’re also divine crumbled over banana ice cream or chia pudding for a gluten-free dessert bowl.
Storage Tips
Store these hazelnut biscuits in an airtight container for up to 5 days at room temperature. For extended storage, keep them in the fridge, where they’ll stay fresh for up to 2 weeks. You can also freeze them for up to 3 months—thaw at room temperature before serving.
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Flourless Hazelnut Chocolate Cookies Recipe (Very Easy)
Equipment
Ingredients
- 150 g Hazelnuts
- 150 g date paste chunky
- ½ tsp baking soda
- 2 eggs
- ¼ tsp vanilla bean paste
- 30 g Dark chocolate chips at least 70%
- A pinch of salt
Instructions
- Preheat your oven to 180°C (356°F). Line a baking tray with parchment paper.
- In a large mixing bowl, combine the hazelnut meal and baking soda. Stir thoroughly to ensure even distribution.
- In another bowl, whisk the eggs and salt. Add the date paste and vanilla extract. Mix well.
- Add the hazelnut meal to the wet ingredients. Mix well. The mixture will be runny, not like a dough.
- Place the mixture on the prepared baking tray using an ice scoop or just two spoons. Press each ball flat to create thin cookies. Bake in the oven for 20-25 minutes or until the edges are golden brown.
- Allow the cookies to cool completely on the baking tray before transferring them to an airtight container. This helps them firm up and become perfectly crumbly.
Notes
YourDani x x
Nutrition
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Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
Welcome to DeGlutenista Nutrition!
Your visit really means the world to me. I’m happy to share simple, nourishing gluten-free recipes and practical food tips focused on gut health and clean eating, all with an emphasis on reducing ultra-processed ingredients.
My approach is simple: practising mindful eating, regardless of food sensitivities, can be both tasty and healthy.
