These gluten free flourless hazelnut cookies are soft, slightly chewy, and make the perfect accompaniment to a cup of coffee or tea.
It was only when we moved to Munich, Germany, that I began to use hazelnut flour in baking. Many German cookie recipes use either hazelnut flour or almond flour, and I find nut flours provide a lovely light and moist biscuit. I prefer flourless cookies over those with flour to be honest. Using nut flour is my favourite way of making simple gluten free cookies, and I use almond flour in these Gluten Free Chocolate Chip Cookies
Taking inspiration from my favourite chocolates, Ferrero Rocher, these cookies are a wonderful combination of ground hazelnuts and dark chocolate. Using slightly bitter hazelnut flour in these cookies balances out the rich sweet dark chocolate. Using brown sugar makes the cookies slightly fudgy and provides those chewy edges.
If you like a dense chocolate cookies, then store them in the fridge. Otherwise they will keep at room temperature in an airtight container for up to 5 days.
Some notes about hazelnut flour:
Hazelnut flour can be quite expensive, so I keep a look out for it when it’s on offer. It can go rancid quicker than other flours, so store it in the fridge to make it last longer.
Can I use almond flour instead of hazelnut flour?
Yes, you can. The cookies will taste slightly sweeter, as the hazelnut flour is slightly more bitter than almond flour. Other than that, go right ahead!
Can I freeze these Flourless Hazelnut Cookies?
Yes, you can freeze these cookies. lay greaseproof paper in between each layer of cookie and freeze for up to one month.
For another delicious recipe using hazelnut flour, check out this Chocolate, Hazelnut & Pear Tart from the lovely Marcellina at Marcellina In Cucina
Flourless Hazelnut Cookies with Chocolate
- 1 egg
- 50g | ¼c Soft brown sugar Not tightly packed cup
- 100g | 1c Hazelnut flour
- 25g dark chocolate finely grated
- pinch salt
- Preheat the oven to 175 ˚C (fan) | 155˚C | 340 ˚F
- Line a baking sheet with baking paper.
- Whisk egg with brown sugar until light and doubled in volume. Stir in the hazelnut flour, grated chocolate and salt.
- Place dessertspoonfuls of the mixture on the baking sheet and bake for 10 mins, until just turning golden.
- Leave on the tin for 5 minutes before moving to a wire rack to cool completely.
- Store in airtight container for up to 5 days. If you store in the fridge it makes them slightly chewier.Can freeze.