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Close up of chocolate hazelnut cookies
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5 from 2 votes

Chocolate Hazelnut Cookies (Sugar-Free)

These soft, decadent, chocolate hazelnut cookies are made with whole natural ingredients: a guilt-free treat that you won't be able to stop eating.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 10 cookies
Calories: 135kcal
Author: Sara @ Gathering Dreams


1 flax egg


  • Preheat the oven to 160°C/320F and line a baking tray with greaseproof paper.
  • Make the flax eggs: add the ground flax seeds and water to a dish and stir. Let it rest for 5 minutes to thicken.
  • Take 1 cup (150 g) of hazelnuts and grind them into a coarse powder in a food processor. Don't worry if you get some bigger chunks. They will just add extra texture to the cookies. Set aside the ground hazelnuts in a mixing bowl.
  • In the same food processor, grind the Medjool dates into a paste, by adding 1 tablespoon of water and the flax egg.
  • Chop the remaining 1/3 cup (50 g) of hazelnuts in chunkier pieces and spread them onto a tray.
  • In a big mixing bowl, combine the ground hazelnuts, date paste, salt, and cacao powder. Mix it all well to bind all the ingredients together and produce a thick, sticky paste that can be formed into sticky balls in your hands.
  • Divide the dough into 10 equally sized pieces. Roll each portion of dough between the palms of your hands to form a ball. Squash the ball a bit to give it a cookie shape then lightly press each one into the chopped hazelnuts to coat.
  • Place the cookies on a parchment-lined baking tray. Bake for about 10 minutes.
  • Remove from the oven and let the cookies cool down before moving them to a plate or airtight container. Be careful as they are quite crumbly when they are hot. Resist the urge to try one warm, as they are much better when they cool down.


  • Nutritional values are per cookie.
  • When you remove the cookies from the oven they will be quite soft. Don’t be tempted to cook them for longer! They will harden while they cool down.
  • You can store these cookies in an air-tight container at room temperature for up to 1 week!
  • If you don’t have flax seeds handy, you can also use chia seeds as a substitute. Remember to grind the chia seeds before adding water.
  • If you don’t want to make this recipe vegan but only gluten-free, you can use 1 egg white instead of a flax egg.
  • Special tip: If you want to make this recipe extra special, use toasted hazelnuts for the hazelnuts you are going to grind. And use untoasted hazelnuts for the chopped hazelnuts you will use to coat (as they will toast in the oven).


Calories: 135kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 217mg | Fiber: 3g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg