Paleo Double Chocolate Hazelnut Cookies (grain-free, gluten-free, vegan, dairy-free)

These paleo double chocolate hazelnut cookies are soft, chewy and full of nutty goodness! They’re also grain-free, gluten-free, vegan and dairy-free.

I just love these cookies. They’re mostly sweetened with dates and have another 3 tablespoons of honey (or agave if you’re vegan) and are just sweet enough. I admit that these chocolate hazelnut cookies don’t taste like your typical buttery chocolate cookie and they certainly don’t taste like Nutella cookies (I had high hopes!) but they’re still awesome. Really. If you want something that tastes just like a regular cookie, try my perfect paleo chocolate chip cookies. Be warned, though, that they have a lot more sugar. But I guess that’s the trade-off. ;)

These paleo double chocolate hazelnut cookies are soft, chewy and full of nutty goodness! They're also gluten-free, grain-free, vegan and dairy-free.

I’ve been fiddling with grain-free recipes lately. Some recipes have been downright nasty, but a lot of them have been totally worthy of sharing so I’ll be posting some every now and then. I found this recipe on The Tasty Alternative. That version uses a mix of hazelnuts and almonds and is more coconutty but since I was going for lots of hazelnut taste, I went with all hazelnuts and I used refined coconut oil so the coconut flavor wouldn’t be too strong. You can still taste it from the coconut flour, but it’s not strong at all.

The first time I made these paleo chocolate hazelnut cookies, Mr. Texanerin wouldn’t eat them, claiming that he now “doesn’t like cocoa.” Seriously. The second time, I smothered them in melted chocolate and he devoured them. So if you’ve got picky eaters who maybe aren’t used to healthier treats, I highly recommend doing the same! You can also just mix the chocolate chips into the dough, which would be even easier (the ones pictured don’t have chips in them). If doing that, I’d probably add closer to 1/3 cup chocolate chips.

Paleo Chocolate Hazelnut Cookies (grain-free, gluten-free, vegan and dairy-free)

Rated 5.0 by 1 reader
Paleo Double Chocolate Hazelnut Cookies (grain-free, gluten-free, vegan, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12-15 cookies


  • 1 1/3 cup (180 grams) raw hazelnuts
  • 1/4 cup (28 grams) coconut flour
  • 1/4 cup (20 grams) Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 6 dried medjool dates or 100 grams of regular dates (let them soak in water for about 30 minutes to an hour)
  • 1/4 cup (55 grams) coconut oil, melted (use refined coconut oil if you don’t want a coconut taste)
  • 1 vanilla
  • 3 tablespoons (60 grams) honey (use agave for a vegan version)
  • 1/4 cup (67 grams) chocolate chips (use vegan / dairy-free chocolate, if needed), melted


  1. Preheat your oven to 350ºF / 190ºC and line a cookie sheet with a piece or parchment paper.
  2. Grind the hazelnuts in a food processor with the the S-blade until they’re coarsely ground and release just a little bit of oil. Be careful not to process too long or you’ll have hazelnut butter.
  3. Add the coconut flour, cocoa powder, baking soda and salt. Pulse a few times until well combined. It should be like a fine flour. Transfer this to a large bowl and add the dates, coconut oil, vanilla and honey to the food processor and process until very well combined.
  4. Add the wet ingredients to the dry and mix and then stir just until combined. Form into balls (mine were about golf ball sized) and flatten a little bit and space about 1" apart on the prepared baking sheet.. They don’t expand very much.
  5. Bake for 9 – 12 minutes or until the surface no longer appears wet.
  6. Let cool for 3 minutes on the baking sheet and then remove to a wire rack to cool completely.
  7. Spoon the melted chocolate over the cookies, if desired.
  8. Store in an airtight container for up to 3 days.

Adapted from The Tasty Alternative

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29 comments on “Paleo Double Chocolate Hazelnut Cookies (grain-free, gluten-free, vegan, dairy-free)” — Add one!

  • Lucie Ondrušková
    June 30, 2017 @ 8:06 pm

    I actually didn’t have any hopes about these cookies (I needed to bake something dairy free for my sister’s-in-law wedding) but I was so pleasantly surprised! They are very dense and chocolaty with slight hazelnut taste. This recipe is definitely a keeper :)

    • Erin replies to Lucie Ondrušková
      July 1, 2017 @ 9:05 pm

      Haha. That’s so sad that you made them without having any hopes! But I’m happy that you were happily surprised. :) Thanks for your comment!

  • Judy says
    May 21, 2016 @ 12:12 am

    Can you substitute hazelnut flour for the hazelnuts? How much flour does the 1 1/3 c of nuts yield? Thanks in advance

    • Erin replies to Judy
      May 25, 2016 @ 8:12 pm

      I think that may actually be too finely ground but I haven’t tried it. It could work, though! I’d use the same amount in grams (180 grams) which would be 1.63 cups of hazelnut flour. And my apologies for the slow reply! I just got back from vacation and wasn’t able to access the page from my laptop where I approve and reply to comments. Sorry again!

  • CdnSKmom says
    January 17, 2013 @ 10:39 pm

    Has anyone ever made these with pecans or cashews?

  • Erin says
    August 16, 2012 @ 5:37 am

    Christina – I hope you can find your dream home soon with a proper oven! I really dislike living in temp places. I suppose they're all temporary until you get a house. Anyway, good luck and remember to use hazelnuts next time! :D

  • ceekee19 says
    August 16, 2012 @ 2:24 am

    Hi Erin – just seen this response. That's interesting about the hazelnuts – that could be it! My oven definitely doesn't help! Roll on finding our dream home! :-)

  • Erin says
    August 6, 2012 @ 9:38 pm

    Christine – I could be wrong, but I think that hazelnuts are more oily. I'm just saying that because when I make hazelnut butter, it's done really quickly, but the almonds seem to take forever to make almond butter. So maybe the dryness was because of the almonds? Or like you said, your oven. :) These should be very chewy. You've said before you're totally new to baking, so I wonder, could it be that you think things are still undercooked when they're really not? I used to do the same thing with cake and muffins and so on. And brownies. Just an idea… :) And thanks for leaving feedback! I hope you get oven mystery cleared up.

  • ceekee19 says
    August 6, 2012 @ 6:39 pm

    I tried these yesterday. I hadn't any hazelnuts so used up the almonds I had instead. Again I am going from pretty undercooked to slightly overdone (they aren't burned but very dry). Once again the taste is great. I need to check out my oven to see if I need to adjust temperatures or not. I might add extra dates next time too as my husband loves dates…….

  • Erin says
    March 23, 2012 @ 5:51 pm

    Brandi – Thanks! :)

    Georgia – That's very nice of you. Thanks! I would love to enter your giveaway but I don't live in the US and I'm guessing it's only for US residents. Thanks, though. :)

  • Georgia | The Comfort of Cooking says
    March 23, 2012 @ 4:14 pm

    These look so delicious! What gorgeous photos to accompany a lovely recipe, too. Thanks for sharing. Also, I’m having a great giveaway today with four potential prize winners, so you should enter!

  • brandi says
    March 23, 2012 @ 2:38 pm

    oh my goodness these look good!

  • Erin says
    March 22, 2012 @ 10:08 pm

    Miryam – Yay! Then I'm going to try these with prunes some time. Thanks for the answer. :)

  • says
    March 22, 2012 @ 10:07 pm

    With prunes everything I have made so far works well. Thanks so much for the coconut flour advice, I will take that into consideration :-)

  • Erin says
    March 22, 2012 @ 9:32 pm

    Baltic Maid – Thank you. :)

    And if you love hazelnuts, I'm pretty sure you would love these. You could even toss in some chopped up hazelnuts for a hazelnut overload.

  • Baltic Maid says
    March 22, 2012 @ 6:50 pm

    oh my goodness, these look amazing… I LOVE hazelnuts!!! Thanks for sharing this!

  • Erin says
    March 22, 2012 @ 12:42 pm

    Nora – Thanks! And haha. Good to know that you don't enjoy roaches. :)

  • naturalnoshing says
    March 22, 2012 @ 4:33 am

    Just to clarify, I meant chomping on a date not a roach :)

  • Nora says
    March 22, 2012 @ 4:30 am

    These look incredible! Love that they are grain free as well :)
    Ewwww, Texas roaches are the worst! I don't miss those yucky things being in MT, that's for certain! I do love dates yet I can see the resemblance …I'll try not to think about that next time Im chomping down on one :) haha

  • Erin says
    March 21, 2012 @ 11:28 pm

    Heidi – Thanks! And the cookies really are yummy. Since you already like healthy stuff, you would for sure like them. :)

  • Heidi @ Food Doodles says
    March 21, 2012 @ 10:05 pm

    Wow, these sound so good. Looooove the chocolate on top – so pretty!

  • Erin says
    March 21, 2012 @ 9:12 pm

    Marisha – Thanks! And finally… someone who understands my cockroach problem! The thought of flying cockroaches make me want to stay away from Texas forever.

    But one good thing is that I learned to keep my apartment very tidy following that incident. :)

  • Marisha says
    March 21, 2012 @ 9:07 pm

    These look delicious!

    Cockroaches?? NO MA'AM. I'm in South Texas and I know what you mean about the size. It's like they take on a life of their own down here – and they can fly or jump or whatever. Ewwwww……

  • Erin says
    March 21, 2012 @ 3:54 pm

    Miryam – So do all the recipes come out okay with prunes? Because I would really rather use those. And they're much easier for me to find.

    A lot of things I've tried with coconut flour I haven't like. I think it gives things a funny texture, but maybe that's just me. I think this was the first time I didn't notice the coconut flour and so I didn't mind it at all. If I were you, I'd try to find a smaller package (and not a 5 kilo bag or something like that) and try out a few recipes. But I'm not sure if you can use it instead of whole wheat flour in recipes. It sucks up more moisture than normal flour and I think a lot of recipes that use coconut flour often have lots and lots of eggs. I think you should try to find some good looking recipes with coconut flour and use those before experimenting. Oh and the flavor depends on how much you use, but in these cookies, it wasn't really noticeable. In other recipes without strong opposing flavors, it's really noticeable. Good luck! :)

  • says
    March 21, 2012 @ 3:38 pm

    Wow these cookies look divine and ultra healthy :-) I have never baked or cooked with dates. Every time I see a recipe that asks for it I use prunes in place of them because of the better properties they have.

    Anyhow, one quick question. How is it baking with coconut flour? I have never tried it. Can you notice the coconut flavor when using it? I could probably use it in cookies and such right? I need to experiment with other flours more often. Barley and oatmeal are awesome but coconut sure sounds good!!

  • Erin says
    March 21, 2012 @ 11:53 am

    Katrina – Whoops. I forgot to mention that. I just melted some chocolate and added some cream, so I guess it's ganache. I had to make them look more special somehow. :)

    Becca – You… can be in the same room as them? Oh no. No no no. That's terrible. Weirdly, I don't think spiders are that bad, unless we're talking about those scarily gigantic ones or tarantulas.

    I didn't know what dates were really until about a month ago. I hope you try something out with them! They're not as bad as I thought they would be.

  • Becca says
    March 21, 2012 @ 4:46 am

    I don't really mind cockroaches as long as they don't get too close. But I can be in the same room as them. But spiders. My god don't even get me started on spiders. I will run screaming like a big dude with a high squeeky voice as fast as I can in the opposite direction of spiders.

    These cookies look delicious. I've never baked with dates, but I have a few recipes flagged (like sticky toffee pudding) that have dates in them. I don't even really know what a date feels like. I always thought it was some kind of nut xD

  • Katrina @ Warm Vanilla Sugar says
    March 21, 2012 @ 12:57 am

    Looove the look of that glaze! Absolutely lovely.

  • Amber says
    March 20, 2012 @ 10:53 pm

    Hello. Thanks for your message.

    Beautiful pictures!

    I'm so glad you enjoyed the recipe. They are such a fun treat for those who can't have grains, but still want a decadent dessert. You're so cute with your commentary!

    What part of Texas are you from? My husband's family lives in Texas (Lubbock and Houston) and my mom used to live in Allen (near Plano).

    So glad you enjoyed this recipe!



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