Flourless "Nutella" Chocolate Hazelnut Cookies Recipe | Veggiekins Blog (2024)

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Flourless “Nutella” Chocolate Hazelnut Cookies that are so delicious you won’t believe they’re healthy! A dreamy, chewy chocolate cookie chock full of hazelnuts and chocolate chips.

Why You’ll Love This Recipe

You won’t believe these Flourless “Nutella” Chocolate Hazelnut Cookies are healthy because they’re so delicious! Here’s the thing–we like to keep things both good for you AND good tasting around here. As a result, I’ve got a ton of healthy cookie recipes on the blog, but none quite like this new cookie recipe yet because this one’s flourless.

I was inspired by the nostalgic flavours of Nutella and Ferrero Rocher chocolates, both irresistible because of the combo of chocolate + hazelnut. Something about that combo is unbeatable in my book, but neither treat really falls under the “healthy” category.

Enter today’s chewy Chocolate Hazelnut Cookies (that’s kind of a mouthful to say, huh? pun intended). I was working on a recipe for chocolate hazelnut cookies made with flour, but I happened to be all out of flour, and it was 11:21 PM on a Sunday night, and I just wasn’t feeling the grocery store. So I left it out, and the result is a magical flourless cookie that hits the spot. Bonus: since we’re leaving out flour, it’s actually accidentally paleo, too!

These cookies are delicious, rich, and decadent, good for the soul and good for you. They are definitely for the soft, chewy cookie lover, but if you’re looking for a crispier/snappy cookie, I’ve got you, too. Check out this Almond Butter Gingerbread Cookie recipe! Anyway, If I haven’t lost you with soft and chewy, this is the cookie for you. Trust me when I say you’ll want to grab a cookie and glass of vegan milk because it’s rich and dreamy, and I’m calling them “Nutella” cookies for a reason!

All you need to make these cookies are a handful of simple ingredients (8 to be exact!), like hazelnut butter (substitutions listed in the recipe), coconut sugar, crunchy hazelnuts, and chocolate.

Ingredient Notes

• Coconut sugar → is the sugar we are using in this recipe. It is an unrefined alternative to conventional granulated white sugar, and it does not taste like coconut (don’t worry!). If you can’t find coconut sugar or don’t have it on hand, you can use standard brown sugar or granulated sugar, but you cannot use a liquid sweetener as the cookie will not form if you do. Date sugar may be another good alternative to refined sugars, but I have not tried it myself.
• Hazelnut butter → is the source of healthy fat that eliminates the need to add any oils or butters and adds a delicious hazelnut flavour to the cookie. It can be a little pricier than other nut butters, so you may substitute it with almond butter as an alternative. I would not recommend using peanut butter, as it will change the taste of the cookie. Make sure if you’re using a storebought nut butter, you avoid purchasing one with added oils or sugars.
• Cacao Powder
• Flax Egg
• Baking Powder
• Vanilla Extract
• Vegan Chocolate Chips: I like Hu chocolate chips, but you can use your favorite vegan dark chocolate chips, semi-sweet chocolate chips, or dark chocolate chunks.
• Hazelnuts: You can use chopped hazelnuts or whole hazelnuts– up to you!
• Sea salt

Step-by-Step Instructions

1. Preheat your oven to 350F while you prepare your cookie dough.
2. In a large bowl, mix together hazelnut butter and coconut sugar until smooth. Add flax egg, cacao powder, baking powder, and vanilla extract and fold gently with a spatula until combined.
3. Sprinkle in vegan chocolate chips and hazelnuts, folding in until evenly distributed, then form cookie dough balls using a cookie scoop (or approximately 1 1/2 tbsp of dough).
4. Place dough onto prepared baking sheets in a single layer and lightly press down to flatten a bit. Cookies will not spread much when baking. Bake cookies for 10-13 minutes, until tops are golden brown and edges slightly crisp. Let them cool on a wire rack, and enjoy.

Secrets to Success

• For best results, I highly recommend using a lined baking sheet. My preferred method is a nonstick, silicon baking mat. Since the cookie is flourless, it is a little more easily broken, so use a very nonstick surface to avoid having to poke at it to remove it from the sheet pan. You can also use parchment paper instead.
• I also recommend using a cookie scoop to make perfect balls and keep your hands free from sticky dough! Again, it is a stickier, flourless dough, so I found it to be super helpful.
• Finally, if you’re baking this in the summer, or during warmer times and find that the dough doesn’t form, consider popping it in the fridge for a few minutes before scooping.
• Oh, and last but not least, trust me when I say this cookie begs for a cold glass of vegan mylk. Optional, but also highly recommended, dip the cookie in the mylk!

Storage Tips

They are best enjoyed fresh from the oven, but can be stored in the freezer for future later enjoyment.

Store in an airtight container at room temperature for up to 2 days, then move to the refrigerator to extend the shelf life up to 5 days.

To freeze, store your cooked and cooled chocolate hazelnut cookies in a freezer-safe container or freezer bag. Freeze for up to 3 months. Great to have on hand to satisfy your sweet tooth!

More Decadent Cookie Recipes

Hot Chocolate Cookies

Cinnamon Roll Cookies

Tahini Teddy Grahams

Healthy Nutter Butters

The BEST Chocolate Chip Cookies

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.

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