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–+ servings
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.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 172 kcal

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 10 tablespoons unsalted butter melted
  • 2 eggs large
  • 8 ounces chocolate chips
  • ⅓ cup hazelnuts chopped

Instructions
 

  • 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.

Notes

  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. 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.
  3. Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. These cookies will keep up to 3 days in an airtight 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

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

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
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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.