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Six dark double chocolate hazelnut cookies on a cooling rack topped with salt.

Double Chocolate Hazelnut Cookies

  • Author: Nicole
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 18 cookies 1x
  • Category: Sweet Treats
  • Method: Bake
  • Cuisine: American


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




  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Start by mixing the cashew butter, maple syrup, softened vegan butter and vanilla in a stand mixer until smooth and combined.
  3. Then add the hazelnut flour, cocoa powder, cinnamon, baking soda and sea salt and mix until completely combined.
  4. Using a spatula, mix in the chocolate chips by hand.
  5. Chill the dough for 30 plus minutes in the refrigerator before portioning and rolling into balls.
  6. 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.
  7. 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.
  8. 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.
  9. Then repeat with the remaining 9 cookies, bake, rest and cool.
  10. Eat, enjoy and store any leftovers in an air-tight container.

Keywords: chocolate, hazelnut, cookies, gluten free, vegan, dairy free, chocolate chip,

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