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 yet because this one’s flourless.
I was inspired by 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 treats really fall under the “healthy” category. Enter today’s Flourless “Nutella” 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 flours, and it was 11:21PM 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 a 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 mylk because it’s rich, 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 recipe), coconut sugar, hazelnuts and chocolate.
These Flourless “Nutella” Chocolate Hazelnut Cookies are vegan, gluten-free, paleo, refined sugar free, oil free and made in one bowl. They are best enjoyed fresh from the oven, but can be stored in the freezer for future later enjoyment.
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 a standard 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.
secrets to success
For best results, I highly recommend using 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 from the 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!
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.
1/4 cup vegan chocolate chips (I recommend this brand of oil-free, refined sugar free chips)
1/4 cup hazelnuts
pinch of salt (optional)
Preheat your oven to 350F while you prepare your cookie dough.
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.
Sprinkle in vegan chocolate chips and hazelnuts, folding in until evenly disributed, then form balls of dough using a cookie scoop (or, approximately 1 1/2 tbsp of dough).
Place dough onto a lined baking sheet and lightly press down to flatten a bit. Cookies will not spread much when baking. Bake for 10-13 minutes, until tops are golden and edges slightly crisp. Let cool and enjoy.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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