These delicious homemade gluten free chocolate chip hazelnut cookies are slightly crisp on the edges and chewy in the middle. They practically melt in your mouth. If you have been looking to take your chocolate chip cookies to the next level, I highly recommend using hazelnuts! I also include a dairy-free option.
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You are going to love this new hazelnut and chocolate chip cookie recipe. Even my picky one who hates nuts loves this recipe! If you have been looking for that extra special cookie to make, this is it!
Bonus: If you are looking for more protein, you can safely put 2 scoops of unflavored collagen protein into these cookies and it will not affect the flavor or texture! It is a great stealthy way to get more protein into kids!
Why I love these cookies:
These cookies are extra special because they are like eating a crunchy Nutella cookie without using Nutella. I used hazelnuts that were chopped into tiny bits, which gave these cookies a bit of a crunch.
They are easy to make and bake in about 20 minutes! If you are a cookie-holic like me, you will want to check out all of my easy gluten free cookie recipes.
Allergen Information:
This easy cookie recipe is gluten-free, soy-free, and oat-free. To make this recipe dairy-free, substitute the butter for vegan butter and use dairy-free chocolate chips like the Enjoy Life brand.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add 3/4 teaspoon.
- Eggs – Use size large eggs.
- Butter – Use unsalted butter.
- Hazelnuts – I bought pre-chopped hazelnuts in the baking section of the grocery store.
- Chocolate Chips – Feel free to use dark, bittersweet, or milk chocolate chips. If you prefer an allergy-free chip, the Enjoy Life brand is free of the top 8 allergens.
Step-By-Step Photos and Directions:
Are you ready to make these delicious homemade cookies? Grab your ingredients and preheat your oven to 350º F.
Step 1: Add your dry ingredients to a mixing bowl and whisk to blend. You can add the hazelnuts for this step or add them with the chocolate chips. If you are using a standing mixer, add the wet ingredients to the mixer and gradually add the dry ingredients.
Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients. Add the chocolate chips and hazelnuts if you haven’t, and mix. Mix into a thick cookie batter.
CAUTION: Do not eat raw cookie dough if you make this with eggs. If you like to eat cookie dough, you can make my egg-free gluten free edible cookie dough.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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Step 4: Use a cookie scoop to drop cookie dough balls onto a parchment paper-lined
👀 Sandi Says: Note that PAM Baking Spray is NOT gluten free!
HINT: Gently press down on each cookie dough ball so they spread easier!
If you prefer to make slice-and-bake cookies, place the dough on plastic wrap. Use clean hands to roll the dough into a roll gently. Wrap it and place it in the refrigerator for 30-45 minutes to chill.
Step 5: Bake the cookies at 350º F for 10 minutes. For a crispier cookie, bake 12-13 minutes. Remove to a cooling rack.
Change up the flavor with these ideas:
- Use different kinds of nuts like chopped peanuts or pecans
- Try peanut butter chips or white chocolate chips
- My kids love using M&Ms instead of chocolate chips like in my Gluten Free M&M Cookies
Storage/Freezing Instructions:
Store the cookies in an air-tight container for up to 3 days. These cookies can easily be frozen in a ziplock freezer bag. Make sure they are completely cooled before freezing. You can freeze them for up to 4 months.
Cookie Troubleshooting:
Why are my cookies flat, aka spread too much?
This is one of the most common questions I get from my readers. There are several reasons for flat cookies, including:
- Check to see how long you chilled your cookie dough. If you use partially melted or softened butter, you must chill it to prevent spreading.
- How did you measure your flour? Measuring your flour accurately is important. I don’t often weigh my ingredients because every flour blend has a different weight, and my readers all use different gluten-free flour blends. I recommend using either the Spoon Method by using a spoon to add flour to the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method by putting the measuring scoop into the flour and filling it with flour. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Why do my gluten-free cookies taste gritty?
This grit you experience is from the rice flour in the gluten-free flour blend. Not all companies mill their flour extra fine. To eliminate the grit, I recommend letting the cookie dough rest for 15 minutes. This extra time will allow the rice flour to soften, eliminating the grit.
How do you make cookies the same size?
The best way to ensure your cookies are the same size and look uniform is to use a
For more cookie troubleshooting, read my Gluten-Free Cookie Troubleshooting Guide.
Frequently Asked Questions:
You can use either, though I prefer the creaminess of using butter.
When your cookies have a high moisture content, they are soft and slightly chewy. If you have less moisture, they are more crunchy and hard.
These cookies will keep fresh for up to 4 days. Store them in an airtight container.
More Gluten Free Cookie Recipes:
- Gluten Free Rum Raisin Cookies
- The Best Gluten Free Chocolate Chip Cookies
- Gluten Free Brookies Cookies
- Homemade Gluten Free Chocolate Sandwich Cookies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Chocolate Chip Hazelnut Cookies
Equipment
Ingredients
- 2 cups gluten free flour blend * see note
- ¾ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons melted unsalted butter
- 2 large eggs
Mix Ins
- 8 ounces chocolate chips
- ⅓ cup hazelnuts chopped
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Instructions
- Preheat the oven to 350º F.
- Add 2 cups gluten free flour blend, 3/4 cup brown sugar, 1/4 cup cane sugar, 1 teaspoon baking soda, and 1/4 teaspoon salt to a large mixing bowl and whisk to blend. If you are using a standing mixer, add the wet ingredients to the mixer and gradually add the dry ingredients.
- In a smaller mixing bowl, add 10 tablespoons melted unsalted butter, 2 large eggs, and whisk to blend.
- Pour the wet ingredients into the dry ingredients. Add 8 ounces chocolate chips and 1/3 cup hazelnuts. Mix into a thick cookie batter.
- Use a cookie scoop to drop cookie dough balls onto a parchment paper-lined cookie sheet.
- HINT: Gently press down on each cookie dough ball so they spread easier!
- If you prefer to make these slice and bake cookies, place the dough on plastic wrap. Use clean hands to gently roll the dough into a roll. Wrap it and place in the refrigerator for 30-45 minutes to chill.
- Bake the cookies at 350º F for 10 minutes. For a crispier cookie, bake 12-13 minutes. Remove to a cooling rack.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours.
- NOTE: Every gluten free flour blend has a different grain-to-starch ratio. This will affect the moisture level of your cookie dough. If your batter is runny or too hard, you need to add more liquid or more flour.
- Xanthan gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep up to 3 days in an airtight container or up to 4 months in the freezer.
- Use different kinds of nuts like chopped peanuts or pecans
- Try peanut butter chips or white chocolate chips
- My kids love using M&Ms instead of chocolate chips like in my Gluten Free M&M Cookies
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
