Hazelnut Flour Chocolate Chip Cookies

By Sara McGlothlin

I’ve realized there are many ways to make a Healthified chocolate chip cookie. From the combination of flours to type of healthy fat, there are many possibilities to play around with. I love my cookies completely plant-based (no egg) for a denser, nuttier texture, but I’ve made them both ways. For this rendition, I primarily used hazelnut flour as the base, with a blend of almond butter and tahini; paired with Hu Kitchen chocolate gems, the flavor melded amazingly! If you don’t have these ingredients on hand, almond flour and any nut butter would work as well.

Hazelnut Flour Chocolate Chip Cookies

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert


  • Mixer


  • 2 flax eggs (2 tablespoons ground flax plus 4 tablespoons water)
  • 1 cup hazelnut flour or almond flour
  • 1/2 cup coconut sugar
  • 1/4 cup coconut flour
  • 2 tablespoons tapioca or arrowroot starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup almond butter or tahini (I used 1/4 cup each)
  • 1/4 cup unsweetened almond milk (or dairy-free milk of choice)
  • 2 tablespoons coconut nectar or maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil
  • 1/3 cup dairy-free chocolate chips (I recommend Hu Kitchen or Food For Life brands)


  • Make the flax eggs. In a small bowl, whisk together the ground flax and water until combined. Allow to sit for at least 10 minutes.
  • In a separate large bowl or stand-up mixer, combine the hazelnut flour or almond flour, coconut flour, tapioca starch or arrowroot starch, coconut sugar, baking powder, baking soda, and sea salt. Stir to blend.
  • In the small bowl with the flax eggs, add the almond butter or tahini, almond milk, coconut nectar or maple syrup, and vanilla extract. Whisk until combined.
  • Incorporate the almond butter mixture into the large bowl with the flour mixture. Start to beat on medium speed. Add the melted coconut oil, increasing the speed as you need until a sticky batter is formed. Refrigerate the dough for 15-20 minutes.
  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
  • Once the dough has chilled, use a cookie scoop or your hands to form cookies of desired size. Bake for 14 to 15 minutes, turning pan halfway through to ensure even baking. Cookies will have started to turn golden brown and still be soft to the touch, but they will firm as they cool.
Keyword Dairy-free, Egg-free, Grain-free, Paleo, Soy-free, Vegan

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