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+ servings
a single chocolate hazelnut cookie on a piece of parchment paper
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5 from 1 vote

Flourless "Nutella" Chocolate Hazelnut Cookies Recipe

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.
Prep Time10 minutes
Cook Time15 minutes
Course: desserts
Keyword: chocolate, cookies, dessert, flourless, gluten free, hazelnut, nutella, nuts, paleo, vegan
Servings: 12 -14 cookies
Author: Remy


  • 1 cup hazelnut butter can sub for almond butter
  • 1/2 cup coconut sugar
  • 1 flax egg 1 tbsp ground flax meal + 3 tbsp water
  • 2 tbsp cacao powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 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.


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!