Healthy Chocolate Hazelnut Cookies
Yields: 24 cookies
These cookies are already a family favorite! They’re really soft and chewy, with a fudgy brownie-like texture. Three types of chocolate make them taste super chocolaty and rich, similar to the flavor of 70% dark chocolate. If you have any left over (we rarely do!), then they’ll keep for at least four days (if not longer!) if stored in an airtight container at room temperature. They also freeze and ship really well!
  • 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
  • ½ cup (40g) unsweetened cocoa powder (measured like this and see Notes!)
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp (28g) stick-style vegan butter or coconut oil, melted and cooled slightly
  • 2 tbsp (30g) Ghirardelli 100% cacao chips, melted
  • 6 tbsp (90mL) unsweetened vanilla almond milk, warmed (see Notes!)
  • 1 tbsp (15mL) vanilla extract
  • 1 cup (192g) coconut sugar
  • ¼ cup (28g) chopped hazelnuts (see Notes!)
  • ¼ cup (60g) Ghirardelli 72% cacao chips, chopped and divided
  • optional: flaky sea salt, for sprinkling (highly recommended!)
  1. Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
  2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate bowl, stir together the melted vegan butter or coconut oil and melted Ghirardelli 100% cacao chips until thoroughly combined. Stir in the warm milk and vanilla extract until completely incorporated. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in the hazelnuts and 3 tablespoons of chopped Ghirardelli 72% cacao chips.
  3. Using a spoon and spatula, drop the cookie dough into 24 rounded mounds onto the prepared baking sheets. Using a spatula, flatten each cookie dough mound to ⅜” tall and smooth out the edges, if desired. (See Notes!) Gently press the remaining chopped Ghirardelli 72% cacao chips into the tops. Sprinkle with the flaky sea salt, if using. Bake at 350°F for 8-10 minutes. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Oat flour may also be substituted (but be really careful when measuring it!). Regular whole wheat flour may be substituted in a pinch, but the cookies may have faint “wheat-y” taste.

Remember to measure the flour and cocoa powder correctly, using this method or a kitchen scale. Too much of either will dry out your cookie dough, make your cookies taste cakey or dry. Too much cocoa powder may make your cookies taste bitter.

Unsalted butter may be substituted for the stick-style vegan butter or coconut oil.

Any milk may be substituted for the unsweetened vanilla almond milk.

Brown sugar may be substituted for the coconut sugar.

This recipe is easily halved, if you have a smaller household and don’t want quite as many cookies!

COCOA POWDER: Use regular unsweetened cocoa powder. Do not use Dutched or special dark cocoa powder! They’re much less acidic than regular cocoa powder, so the texture and flavor of these cookies won’t be the same.

WARM MILK: It’s very important that the milk is warm! Cold milk will immediately re-solidify the melted vegan butter or coconut oil, and it can also cause your melted chocolate to seize.

HAZELNUTS: Use hazelnuts that have been toasted and peeled! I cut both the hazelnuts and Ghirardelli 72% cacao chips to be about the size of miniature chocolate chips to ensure they’re evenly distributed throughout the cookies AND to ensure the cookies bake evenly.

COOKIE DOUGH (STEP 3): This cookie dough is sticky, and that’s intentional! Its moist and sticky texture is what gives these cookies their supremely chewy and fudgy brownie-like texture. Therefore, do NOT use your hands to shape the cookie dough! Use a spoon and spatula, as directed. (I use a mini spatula!)

GLUTEN-FREE OPTION: Use a high-quality store-bought gluten-free flour blend (make sure it includes xanthan gum!) or certified gluten-free oat flour. Make sure you measure them carefully, like this! (This is especially important if using the oat flour! It tends to be more absorbent, so using too much will dry out your cookies and prevent them from spreading.)

DAIRY FREE + VEGAN OPTION: Use the stick-style vegan butter or coconut oil option, and use your preferred dairy-free milk.

HOW TO STORE: Store these cookies inside of an airtight container. (I place sheets of wax paper in between them so they don’t stick together!) If left in the airtight container at room temperature, they should last at least 4 days (if not longer!). If left in the airtight container in the refrigerator, they should last at least 7 days (if not longer!).

HOW TO SHIP: See my guide here about how to package and mail these cookies!

{gluten-free, dairy free, egg free, vegan, clean eating, low fat}
Recipe by Amy's Healthy Baking at