Okay, Storytime: Why I Started Baking These Cookies

So, you ever have one of those days where you crave cookies so badly you’d wrestle a bear for the last bite? I do. Happened first when my friend Jess showed up basically starving (that “hangry” look in her eyes), and she couldn’t eat wheat. I raided the pantry, tossed in a bit of this and that, and—let’s just say the first batch was edible-ish but very much a ‘don’t quit your day job’ moment. But then, after a few tweaks (okay, about five), these gluten-free double chocolate hazelnut cookies became my signature peace offering when someone’s having a rough time, or just…rain on a Tuesday?

Also, if you’ve ever tried convincing a skeptical uncle that gluten-free cookies can taste amazing—these are the ones. He ate four without even asking, which is all the proof I ever needed.

Why You’ll Love This (Or At Least Snack Happily)

I make these whenever life gets a little upside-down or I want to impress people who claim they “hate” gluten-free desserts (eyeroll). My family goes mad for that gooey chocolate bit when they’re still warm. Have you ever had a baking day where you spill half the cocoa everywhere and STILL the cookies are good? That’s these. And if you’re a dunker, trust me—a quick dip in coffee, and boom, all is right in the world (even if my dog is underfoot, hoping for crumbs…again).

Gather Up Your Ingredients (Substitutions Welcome)

1 heaping cup (about 150g) hazelnuts (sometimes I use walnuts if that’s all I’ve got—don’t tell the Italians)
1 cup (roughly 120g) almond flour (my cousin once swapped in oat flour and said it was fine… I wasn’t so sure, honestly)
1/2 cup cocoa powder—Dutch process is lovely, but any basic cocoa gets the job done
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt (table salt is okay, but flaky sea salt on top at the end is chef’s kiss)
2/3 cup brown sugar (I use light, but dark is extra rich)
2 large eggs (room temp if you remember, but, well, I rarely do)
1/4 cup coconut oil, melted—or unsalted butter, if you’re feeling decadent (I once used olive oil and… let’s just say never again)
1 teaspoon vanilla extract (homemade if you like to show off, otherwise the classic bottle from the grocery works great)
1 cup dark or semi-sweet chocolate chips (if they’re gluten free; see this list for safe brands)

If you want to go wild, a handful of chopped chocolate instead of chips makes for gooey rivers, which, honestly, is my favorite part.

How to Make Them (With Occasional Messes)

Preheat your oven to 350°F (175°C). Line your baking sheet with parchment because…scrubbing burnt chocolate is no one’s hobby (well, maybe someone’s, but not mine).
Toast your hazelnuts: Toss them on a tray and roast for about 8 minutes until fragrant. Rub ’em in a tea towel to peel off the skins (but some always stick, and it’s honestly fine—bit of rustic charm).
Roughly chop hazelnuts or just bash them with a rolling pin—therapeutic, actually, after a bad Zoom call.
In a bigger-than-you-think bowl, whisk together almond flour, cocoa, baking soda, and salt. Side note: this is where I tend to spill flour and regret ignoring the mixing rules my mum drilled into me!
In another bowl (or a giant mug if you’re lazy), beat the eggs lightly, then add brown sugar, coconut oil, and vanilla. Mix until smooth-ish.
Pour the wet into the dry. Stir until combined—don’t overmix! Unless you like tough cookies, then, yeah, go for it.
Fold in most of the hazelnuts and chocolate chips, saving a few to sprinkle on top. I always forget to save some, but, “the thought counts,” right?
Scoop big tablespoonfuls onto your tray, spacing them out since these spread a bit. And here’s where I usually sneak a bit of dough, for quality control (wink).
Bake 10-12 minutes—take ’em out as soon as the edges look set but the centers still look a little underdone. I know, seems sketchy, but trust me. They’ll finish cooking on the tray.
Straight out of the oven, gently smush the reserved hazelnuts and chocolate on top. Let cool for about 10 minutes before you try moving them—otherwise expect cookie crumbles (not the good kind).

Notes From Too Many Batches

Letting the dough chill for 30 minutes in the fridge makes thicker cookies, but, half the time I don’t bother; they still disappear fast.
If your cookies crack, it just makes them look more artisanal—totally on purpose (or at least, that’s what I tell anyone who asks).
Honestly, using a food scale makes measuring easier, but, sometimes I wing it and it still works. Go figure.
If they seem oily at first, give them time to cool—they settle.

Variations to Try (Or…Not)

Add orange zest—tastes like a fancy chocolatier job.
Swap hazelnuts for pecans… pretty nice, honestly.
Once I tried adding dried cherries, but they got weirdly chewy. Wouldn’t recommend… unless you have very specific tastes!
Peanut butter chips instead of chocolate chips (if you’re not allergic or being purist).

Equipment—and What If You Don’t Have It?

You’ll want a mixing bowl or two, and a baking tray of course. I do love my trusty parchment paper (life-changing, really), but if you’re out, just grease the heck out of your tray. And if you don’t have an electric mixer, a little elbow grease does the job, just maybe takes a bit longer (good workout, though, right?)

Gluten-Free Double Chocolate Hazelnut Cookies

Storing Leftovers (Ha, If You Have Any)

Air-tight tin or container at room temp. They’re at their best for 2-3 days, probably longer in theory. But for real, they’ve never lasted longer than a day here unless I literally hide them—sometimes behind the lentils!

How I Like to Serve Them

Fresh out of the oven with cold milk—classic, but unbeatable. Sometimes, for a little grown-up twist, we sandwich a scoop of vanilla ice cream between two cookies (huge mess, 10 out of 10 recommend). My partner likes them after dinner with a decaf coffee, and honestly, it’s a cozy little treat.

Baking Lessons I (Slightly) Regret

Don’t skip toasting the hazelnuts, even if you’re tempted; un-toasted nuts are just bland (ugh, learned that the hard way).
If you microwave to melt your coconut oil, let it cool a smidge. I poured it in hot once—ended up scrambling the eggs. Not ideal.
I once tried rushing the cooling time and ended up with a heap of chocolatey rubble. Still delicious, but…it’s not the look I was going for.

People Actually Ask Me…

Can I freeze these cookies?
Sure thing, just let them cool fully first. Stack with baking paper between. They’re great from frozen with coffee, but are a bit chewy if you eat them frozen (I mean, I’ve done it—no shame).
Almond allergy—what do I do?
You can use oat flour or a gluten-free blend. Won’t be quite as rich but pretty decent. Well, except that one time I tried rice flour… sort of grainy. Oops!
Do I really need parchment?
Nah, just grease your tray. You might have a stuck cookie or two but they’ll still taste yum. Or line with aluminum foil (sprayed well) if you prefer.
Can I make them vegan?
Honestly, I’ve tried with flax eggs. It worked okay but they were a tad more crumbly. If you perfect it, let me know!
Are these kid-proof (like, can kids help)?
Absolutely—especially the bashing hazelnuts part. Maybe put a towel under the rolling pin unless you’re also in the market for new countertops.

Totally unrelated, but has anyone else gotten obsessed with those mini spatulas? Life-changing for scraping out bowls. Anyway, happy baking! Oh, if you do make these, drop a photo in the comments on my Instagram—or just text me if we’re mates!

Gluten-Free Double Chocolate Hazelnut Cookies Recipe Guide