Gluten-free double chocolate hazelnut cookies on a white ceramic plate.

Gluten-Free Double Chocolate Hazelnut Cookies

Course: baking, cookies, pastry
Cuisine: chocolate, Gluten free
Keyword: Gluten free chocolate cookies
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 cookies
These gluten-free cookies are chewy, chocolatey, and crunchy. The chocolate chips and hazelnuts take them to the next level. An easy recipe with just a few simple ingredients.
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Ingredients

  • 3 cups powdered sugar sifted
  • 3/4 cup cocoa powder sifted
  • 1 1/2 cups roasted hazelnuts chopped
  • 1 cup bittersweet chocolate chips
  • 4 large egg whites

Instructions

Roasted Hazelnuts

  • Preheat oven to 325 degrees. Spread hazelnuts on a dry sheet pan and roast in the oven for 15 to 20 minutes. Keep an eye on them so they don't get too brown.
  • Remove nuts from oven and transfer to a large bowl lined with a kitchen towel. Cover the nuts with the towel and allow to sit for about 10 minutes.
  • Gather up the towel and rub the nuts vigorously to remove skins. Do this over the bowl so if any nuts escape they don't go rolling all over your kitchen! Not all the skins will come off.
  • Chop nuts coarsely and set aside.

Gluten-Free Double Chocolate Hazelnut Cookies

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  • Measure powdered sugar and sift into a large mixing bowl. Measure cocoa powder and sift into the same bowl.
  • Add salt to the bowl with cocoa and powdered sugar and whisk together. Add chocolate chips and hazelnuts and incorporate into mixture.
  • Add egg whites and carefully fold in until everything is incorporated. Do not overmix, or cookies will be too flat and sticky.
  • Measure 1/4 cupfuls of batter and drop onto a parchment-lined baking sheet. Give them space. 3-4 inches between each. Maybe 6 on a large cookie sheet, no more.
  • Bake for 25 minutes, rotating sheets halfway through.
  • Allow to cool completely on a wire rack. Store these gluten-free cookies in a covered container, layered with parchment or wax paper. Don't store stacked directly on top of each other or they will stick together.