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Double Chocolate Hazelnut Nutella Cookies

Delicious nutella cookies that are a cross between cake, brownies, and cookies. They're also gluten, dairy, and grain free!

Course Dessert
Cuisine chocolate, chocolate chunk, dairy free, double chocolate, gluten free cookies, gluten free dessert, grain free, hazelnut, healthy, nutella
Prep Time 15 minutes
Cook Time 13 minutes
Resting Time 20 minutes
Total Time 33 minutes


  • 100 grams dark chocolate, divided (I used NestlĂ© dessert 52% cacao)
  • 1/4 cup hazelnut meal (ground hazelnuts)
  • 1/3 cup almond flour
  • 2 tbsp almond butter
  • 1/4 cup coconut sugar
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla
  • 1 egg
  • 50 grams Nocciolata spread (or other dairy-free hazelnut spread)


  1. In a double broiler melt 50 grams of the dark chocolate, until it is completely smooth. Set aside the remaining 50 grams of chocolate for chocolate chunks. Once the melted chocolate mixture is done, let cool for about 5 minutes, until the bowl is cool to the touch.

  2. Meanwhile, in a large bowl, mix the hazelnut powder, almond flour, almond butter, coconut sugar, sea salt, baking soda, vanilla and egg. Mix until very smooth.
  3. Add the Nocciolata hazelnut spread to the cooled chocolate mixture, and mix well. Then add to the large bowl and incorporate with the rest of the mixture.
  4. Cut the remaining chocolate into tiny pieces to make chocolate chunks and then add to the batter. Let the batter sit in the fridge for at least 20 minutes so it is easier to handle when placing on the baking sheet. Meanwhile preheat your oven to 350 degrees.
  5. On a parchment lined baking sheet, using a spoon, place about 1 inch balls of dough. The cookies will spread out a lot, so make sure there are at least 2 inches between every cookie. Bake for 11-13 minutes. Remove from oven and let cool. Bon appétit!