Dark Chocolate Hazelnut Butter Cookies

The kitchen smelled like a hazelnut grove in autumn the afternoon these cookies were born, mostly because I had accidentally toasted my hazelnuts twice and was determined not to waste them. That double toast turned out to be a happy accident, giving these crisp little cookies a depth I have never been able to replicate on purpose. Rich dark chocolate and nutty hazelnut butter make them feel indulgent, but the gluten free flour keeps them accessible for everyone at the table.

My neighbor stopped by unannounced one Saturday with her toddler, and I had just pulled a tray of these from the oven. We sat on the back porch with coffee while her daughter systematically demolished three cookies, and now they show up every weekend around noon with suspicious timing.

Ingredients

• Gluten free all purpose flour blend (1 1/2 cups, 180 g): Use a blend that contains xanthan gum for the best texture, and always spoon and level rather than scooping directly.
• Baking soda (1/2 teaspoon): Just enough to give the edges a gentle lift without making them cakey.
• Fine sea salt (1/4 teaspoon): Balances the sweetness and enhances the chocolate.
• Unsalted butter, softened (1/2 cup, 120 g): Leave it out for about an hour so it creams smoothly with the sugars and hazelnut butter.
• Hazelnut butter, smooth and unsweetened (1/2 cup, 120 g): The soul of this cookie, and worth seeking out a good quality jar with no added oils or sugars.
• Light brown sugar, packed (3/4 cup, 150 g): Adds moisture and a caramel undertone that pairs beautifully with the nuts.
• Granulated sugar (1/4 cup, 50 g): Helps the edges crisp up and keeps the dough from spreading too much.
• Large egg (1): Binds everything together and contributes to that tender center.
• Pure vanilla extract (1 teaspoon): A warm background note that rounds out the hazelnut flavor.
• Dark chocolate chunks or chips, at least 60% cacao (3/4 cup, 100 g): The darker the better here, since it contrasts with the sweetness of the dough.
• Toasted hazelnuts, coarsely chopped (1/2 cup, 60 g): Rough chop them so some pieces are chunky and others are almost powdery for varied texture in every bite.

Instructions

Get your oven ready:

Preheat to 350 degrees F and line two baking sheets with parchment paper so nothing sticks and cleanup is effortless.

Whisk the dry ingredients:

In a medium bowl, whisk together the gluten free flour, baking soda, and salt until evenly distributed, then set aside.

Cream the fats and sugars:

In a large bowl, beat the softened butter, hazelnut butter, brown sugar, and granulated sugar together until the mixture looks pale and creamy, about two minutes with an electric mixer.

Add the egg and vanilla:

Beat in the egg and vanilla extract until everything is well combined and the dough looks smooth and glossy.

Bring it all together:

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated so you do not overwork the dough and toughen the cookies.

Fold in the good stuff:

Gently fold in the dark chocolate chunks and chopped toasted hazelnuts with a spatula, distributing them as evenly as you can through the dough.

Scoop and shape:

Scoop tablespoon sized balls of dough onto the prepared baking sheets, spacing them about two inches apart to give them room to spread.

Flatten for crispness:

Press each ball slightly with the back of a spoon or your palm, because this small step is what creates that irresistible crisp edge.

Bake until golden:

Bake for 10 to 12 minutes, watching for golden edges and centers that are just set but still look slightly soft.

Cool properly:

Let the cookies rest on the baking sheets for five minutes so they firm up, then transfer to a wire rack to cool completely and develop their full crunch.

Pin It

There is something quietly powerful about a cookie that does not ask anyone whether they can eat gluten, it simply delivers warmth and crunch and chocolate without any qualifiers.

Making Them Your Own

Almond butter works beautifully in place of hazelnut butter if that is what your pantry offers, though the flavor shifts slightly toward something warmer and less earthy. A generous pinch of flaky sea salt on top right before baking takes these from great to memorable.

Storing for Maximum Crunch

Keep cooled cookies in an airtight container at room temperature and they stay crisp for about five days, though in my house they rarely last past day two. You can also freeze the baked cookies for up to three months and crisp them back up in a 300 degree oven for five minutes.

What to Serve Alongside

These cookies were practically designed for a quiet afternoon coffee break, and the bitter notes of a good espresso highlight the dark chocolate beautifully. Cold milk works too, especially if you are sharing them with kids who do not yet appreciate coffee.

• A glass of dessert wine or amaro makes these feel unexpectedly sophisticated for an adult gathering.
• Try crumbling one over vanilla ice cream for an effortless dessert that looks intentional.
• Always let them cool completely before storing so they do not steam themselves soft.

Pin It

Share these with someone who thinks gluten free baking cannot be delicious, and watch their expression change after the first bite. That moment of surprised delight is worth every minute in the kitchen.

Recipe Questions & Answers

→ Can I use regular flour instead of gluten-free flour?

Yes, you can substitute equal amounts of regular all-purpose flour for the gluten-free blend. The texture will be slightly different, but the cookies will still turn out delicious with a classic chewy-crisp consistency.

→ What hazelnut butter works best for these cookies?

Use a smooth, unsweetened hazelnut butter for the best results. Avoid sweetened spreads like Nutella, as they contain added sugar and cocoa that will alter the flavor and texture of the cookies significantly.

→ How do I get crispier cookies?

For extra crunch, bake the cookies for an additional 1–2 minutes until the edges are a deeper golden brown. You can also flatten the dough balls more before baking, which spreads them thinner and creates a crisper finish.

→ Can I substitute almond butter for hazelnut butter?

Absolutely. Almond butter works as a seamless one-to-one swap for hazelnut butter. The flavor profile shifts slightly toward a milder, sweeter nut taste, but the texture and overall quality remain excellent.

→ How should I store these cookies?

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months, or freeze the scooped dough balls and bake straight from frozen, adding 2–3 extra minutes to the baking time.

→ What percentage of dark chocolate should I use?

Use dark chocolate with at least 60% cacao for the best balance of richness and sweetness. Chopping a high-quality dark chocolate bar into chunky pieces gives a better melt and texture than standard chocolate chips.