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baked chocolate chip hazelnut cookies on a cookie sheet

Gluten Free Chocolate Chip Hazelnut Cookies

Sandi Gaertner
Slightly crisp and chewy homemade gluten free chocolate chip hazelnut cookies. They are easy to make in just 20 minutes.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 8 mins
Course Gluten Free Cookies and Bar Recipes
Cuisine American
Servings 24 cookies
Calories 172 kcal


  • 2 cups gluten free flour blend * see note
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 10 tablespoons butter melted
  • 2 eggs large
  • 8 ounces chocolate chips
  • cup hazelnuts chopped


  • Preheat the oven to 350º F.
  • 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.
  • In a smaller bowl, add the wet ingredients and whisk to blend.
  • 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.
  • 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.


  1. 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.
  2. Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These cookies will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
CAUTION: Do not eat raw cookie dough if it is made with eggs. If you like to eat cookie dough, you can make my egg-free gluten free edible cookie dough.
Fun ways to vary this recipe:
  • 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


Serving: 1cookieCalories: 172kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 125mgPotassium: 27mgFiber: 1gSugar: 15gVitamin A: 187IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword gluten free chocolate chip hazelnut cookies, gluten free chocolate hazelnut cookies
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