Name: Double Chocolate Hazelnut Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1/2 cup unsalted cashew butter, softened; 1/2 cup pure maple syrup; 1/4 cup vegan butter, softened; 1 teaspoon pure vanilla extract; 1 2/3 cups hazelnut flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt (or 1/4 teaspoon if using salted cashew butter); 1/2 cup dark chocolate chips; flaky salt to sprinkle on each cookie

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These Double Chocolate Hazelnut Cookies are packed with chocolate chips and cocoa for oh so decadently ooey gooey flourless cookies!

Originally published on February 14, 2019. Last updated on June 23, 2022.

Dark Chocolate Hazelnut Cookies

Call them, dark chocolate hazelnut cookies, flourless double chocolate chip cookies, hazelnut chocolate chip cookies or hazelnut flour cookies but whatever the name these ooey gooey melt in your mouth decadent cookies with hazelnut flour are the perfect sweet treat finished with salt for an extra pop of chocolatey goodness!

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Ingredients Needed:

unsalted cashew butter
maple syrup
unsalted vegan butter
vanilla extract
hazelnut flour
unsweetened cocoa powder
cinnamon
baking soda
fine salt
dark chocolate chips
flaky salt

These cookies are gluten free, dairy free, vegan, paleo and refined sugar free! But don’t let any of those qualifications fool you, these are full flavored absolutely delicious cookies that are sure to please!

How to make Hazelnut Flour Cookies

These no flour chocolate chip cookies are incredibly easy to make! They are ultra moist and you get to choose in the bake time just how gooey you want your cookies to come out!

To make these hazelnut cookies, begin by preheating the oven to 350 degrees fahrenheit. Then line a baking sheet with parchment paper and set it aside.

In a large mixing bowl, start by mixing the cashew butter, maple syrup, softened vegan butter and vanilla in a stand mixer until smooth and well combined.

To the mixture, add the hazelnut flour, cocoa powder, cinnamon, baking soda and sea salt and mix until completely combined. Using a spatula, mix in the chocolate chips by hand. Chill the dough for 30 plus minutes in the refrigerator before portioning and rolling into balls.

Once the dough has chilled, use a cookie scoop to evenly portion out 9 balls (this is half the dough). Roll each of the 9 balls between your hands to smooth out the edges. Then sprinkle the tops with flaky salt.

Bake for 10-12 minutes. *10 minutes will result in an ooey gooey slightly under-baked cookie that is perfect if you like that soft doughy center but will be a bit more delicate to handle. 12 minutes yields a soft but more fully baked and sturdy cookie which is what I’d recommend if these cookies will be shared with children.

Once baked, remove the cookies from the oven and allow to cool on the baking sheet for 5 minutes before transferring to the cooling rack to cool completely. Then repeat with the remaining 9 cookies, bake, rest and cool. Eat, enjoy and store any leftovers in an air-tight container.

*Full recipe instructions listed below in the recipe card.

More Gluten Free Dairy Free Cookies:

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