This gluten-free hazelnut cookie recipe is made with hazelnut flour, oats flour, brown sugar and filled with dark chocolate chips. They have a moist and soft center and crispy edges! This gluten-free hazelnut cookie recipe is ready in less than 1 hour, and you’ll only use 10 ingredients to make these cookies!
I might be a little biased, but this is the BEST gluten-free hazelnut cookie recipe because these cookies are:
- Easy to make
- Much healthier compared to other cookie recipes (only 30% carbs per cookie)
- Have crispy edges and a soft center
- Taste amazing
Table of Contents
GLUTEN-FREE HAZELNUT COOKIE INGREDIENTS
- Butter – Use soft butter or ghee.
- Brown sugar – To sweeten the gluten-free cookie.
- Xylitol – Use xylitol powder as it will dissolve easier.
- Eggs – Free-range eggs are the best option!
- Vanilla Extract – Adds extra flavor.
- Hazelnut flour – Buy hazelnut flour or make your own from whole, raw hazelnuts.
- Oat flour – Adding oat flour to this gluten-free cookie is necessary because it’s rich in fiber. It will help dry the recipe a little and lower the glycemic index. You can make your flour at home by blending the rolled oats.
- Arrowroot starch – You can also use potato starch instead.
- Bicarbonate soda – In this recipe, the bicarbonate won’t help the dough rise, but it will help the gluten-free cookie have that crunchier texture, which is essential in a cookie recipe.
- Pinch of salt – The idea of using salt in sweet preparations is precisely to enhance the flavor of the ingredients.
- Chocolate Chips – Use your favorite brand of dark chocolate. I recommend using 70% cocoa. The higher the cocoa content, the lower the sugar content in the recipe.
HOW TO MAKE GLUTEN-FREE HAZELNUT COOKIE
It’s very simple to make this gluten-free hazelnut cookie! It only takes 10 minutes to make the dough, 15 minutes to rest the dough, and 15 minutes to bake the gluten-free hazelnut cookie. Simple, easy, and perfect to satisfy that sweet tooth!
First, pulverize the xylitol in the blender, and process the hazelnut and rolled oats in a food processor or buy ready flour.
In a large bowl, add the butter (or ghee) and brown sugar. Beat with the help of a hand or stand mixer until you get a smooth and light-colored cream. As the cream becomes lighter in color, add the powdered xylitol and continue beating. When you get a fluffy cream, add the eggs one at a time, and continue beating.
To finish, add vanilla extract to flavor your gluten-free hazelnut cookie. Reserve this cream and prepare the flour mixture.
In another bowl, mix the hazelnut flour, oat flour, and arrowroot or potato starch. Once this is done, add the flour to the cream. As you are adding the flour, run the mixer on low speed or do it by hand with the help of a spatula. It is critical that the flour is added very slowly to don’t lose aeration, and your final result ends in a hard cookie!
When all the flour is combined with the cream, add baking soda and a pinch of salt to enhance the flavor. Finally, add the chocolate chips to the dough and stir it with light movements.
Rest the gluten-free cookie dough in the fridge for at least 15 minutes. This will help you to portion the dough into a cookie as it will harden the dough a bit.
Portion Cookie Dough:
Once the cookie dough is ready, portion it with the help of an ice cream scoop. I know many people eyeball it when making cookies. However, I highly recommend using a scoop. Using a scoop ensures that all the cookies are uniform in size so that they bake evenly.
Place the cookies evenly spaced on baking sheets, and space them around 3 cm apart. The dough will spread when baking. Take the cookies shaped dough once again to the fridge for another 10-15 minutes. Therefore, the longer you can leave them in the fridge, the better the shape and final result will be of your gluten-free hazelnut.
While the gluten-free cookies rest in the fridge, preheat the oven to 180°C for 10 minutes. Bake the cookies for a total of 15 minutes or until the edges of the cookies are golden brown!
TIPS FOR GLUTEN-FREE COOKIE RECIPES
- After you portion the gluten-free cookie dough, I suggest leaving it in the fridge overnight for best results.
- Cookies that do not spread during baking are the result of sudden movements when adding flour.
- I suggest turning the baking sheet with the gluten-free cookie halfway through baking, around 7-8 minutes, so that the cookies are evenly browned.
- The cookies are done when the edges are golden brown, but the middle looks a bit wet. Take them out from the oven and let the gluten-free hazelnut cookie rest for another 15 minutes on the baking sheet. Don’t be alarmed when you remove the cookies from the oven, they will be soft, and as they cool down, they will become crispy and at the ideal baking point. All gluten-free preparation needs this resting time, around 10 to 15 minutes, as it continues baking after it’s removed from the oven!
WHAT IS HAZELNUT FLOUR
Hazelnut flour is a fine ground nut flour made from raw hazelnuts. It’s a little thicker than almond flour but is used in a similar way to almond flour in baking.
This flour has a good source of dietary fiber and monounsaturated fats. Plus, hazelnut flour is great for almost any diet as it’s gluten-free, grain-free, paleo, vegan, and ketogenic. Hazelnut flour has a sweet, buttery flavor that you can use in sweet and savory dishes.
HOW CAN I MAKE MY HAZELNUT FLOUR
To make your hazelnut flour, simply place 2-3 cups of raw hazelnuts in a food processor or high-powered blender. Blend it until the hazelnuts resemble flour. The process is very similar to making my homemade almond flour recipe.
HAZELNUT FLOUR HAS AN EXPIRY DATE
Yes, hazelnut flour has an expiry date. Store-bought flour will have the date indicated on the package. However, if making it at home, store homemade hazelnut flour in an airtight container in the refrigerator for up to 1 month or freeze for up to 2 months. For the flour to last longer, I suggest storing it in the fridge! This will extend the shelf life by keeping the hazelnut flour fresh.
HOW TO STORE THE GLUTEN-FREE HAZELNUT COOKIE
The best is to store these gluten-free hazelnut cookies in the freezer as they will last longer, but you can also keep them at room temperature or in the fridge.
Keep the gluten-free cookie in an airtight container for 2-3 days at room temperature, a week in the refrigerator, and a month in the freezer.
Gluten-Free Hazelnut Cookie
- Blender or Food Processor
- Hand or Stand Mixer
- Measuring Spoons and Cups
- 2 Large Bowls
- Ice cream scoop
- 2 Baking Sheets
- ¾ cup (150g/5.3oz) soft butter, or ghee
- ½ cup (90g/3.2) brown sugar
- 1 cup (120g/4.2oz) powdered xylitol
- 3 eggs
- ½ tsp vanilla extract
- 2 ¼ cup (180g/6.3oz) hazelnut flour
- ¾ cup (90g/3.2oz) rolled oats
- ¾ cup (90g/3.2oz) arrowroot starch, or potato starch
- 1 tsp of baking soda
- 1 pinch of salt, (optional)
- 1⅓ cup (250g/8.8oz) chocolate chips, 70% cocoa
- Pulverize the xylitol in the blender, and process the hazelnut and rolled oats in a food processor.
- In a large bowl, add ¾ cup (150g/5.3oz) soft butter (or ghee) and ½ cup (90g/3.2) brown sugar. Beat with the help of a hand or stand mixer until you get a smooth and light-colored cream.
- As the cream becomes lighter, gradually add 1 cup (120g/4.2oz) powdered xylitol and continue beating.
- When you get a fluffy cream, add 3 eggs, one at a time, and continue beating.
- To finish, add ½ tsp vanilla extract. Reserve.
- In another bowl, mix 2 ¼ cup (180g/6.3oz) hazelnut flour, ¾ cup (90g/3.2oz) rolled oats flour and ¾ cup (90g/3.2oz) arrowroot starch (or potato starch). Once this is done, add the flour to the cream. As you are adding the flour, run the mixer on low speed or do it by hand with the help of a spatula. (The flour must be added very slowly to don't lose aeration, as the final result could ends in a hard cookie!)
- When all the flour is combined with the cream, add 1 tsp of baking soda and 1 pinch of salt. Finally, add 1⅓ cup (250g/8.8oz) chocolate chips to the dough and stir it with light movements.
- Rest the dough in the fridge for at least 15 minutes.
- Once the cookie dough is ready, portion it with the help of an ice cream scoop. (I highly recommend using a scoop. Using a scoop ensures that all the cookies are uniform in size so that they bake evenly.)
- Place the cookies evenly spaced on baking sheets, and space them around 3 cm apart. The dough will spread when baking.
- Take the cookies shaped dough once again to the fridge for another 10-15 minutes.
- While the gluten-free cookies rest in the fridge, preheat the oven to 180°C for 10 minutes.
- Bake the cookies for a total of 15 minutes or until the edges of the cookies are golden brown!