Greetings Honeyville Fans! I am super excited to be doing another guest post for Honeyville, especially because I’m sharing a recipe made using their Hazelnut Flour this time! I have always loved hazelnuts (frequently referred to as filberts). For some reason, they just seem more special and elegant because of the types of fancy desserts and tortes commonly made using them. After doing a bit of research on these delicious little nuts, I discovered that Turkey produces 75% of the world’s production of hazelnuts which explains why I’ve seen so many brands labeled as being from there. As a matter of fact, the bag of them I found at Costco last year was from Turkey. Here in the U.S., they are grown and produced in the states of Oregon and Washington. Hazelnuts are the type of “nut” used in the popular chocolate spread, Nutella. Hazelnut flavored coffee is one of my favorites…and the dessert I’m going to share with you goes perfect with a cup of hazelnut coffee (and I’m speaking from personal experience here)!

Today I’m sharing my recipe for Chocolate Dipped Hazelnut Cookies. These cookies are wheat, grain, and gluten free and are made without added sugar. The only flour I used to make these cookies is Honeyville’s Hazelnut Flour. Besides the hazelnut flour, I also added chopped roasted hazelnuts to the cookie batter, a touch of hazelnut extract, and then I pushed them over the edge a bit by dipping the cookies in melted dark chocolate and then topped them with one last blast of chopped roasted hazelnuts that cling beautifully to the dark chocolate. In other words, these cookies are pure hazelnut heaven!

To sweeten the cookies, I used Swervegranular sweetener in place of sugar to help keep down the sugars and carbs. There is a minimal amount of sugar contained in the dark chocolate used to dip the cookies in. I typically use chocolate with a minimum of 70% cacao up to 90%. If you want to make them without any sugar whatsoever, there are some brands of chocolate you can buy and use that are sweetened with stevia and that don’t have any sugar in them.


I have really enjoyed baking with Honeyville’s Hazelnut Flour. I look forward to coming up with all kinds of new recipes using it with the upcoming fall and winter seasons around the corner. For best results, I recommend mixing this easy cookie dough ahead of time and chilling it for at least 1 hour to make it easier to work with. These cookies are simple to make but they look and taste “oh so fancy.” They would be a great addition to your cookie platters for the upcoming holiday season, too. Honeyville’s grain-free flours have helped make my grain free eating so much more enjoyable these last couple of years and their quality is always top notch.

I hope you enjoy my recipe for Chocolate Dipped Hazelnut Cookies. If you are a “nut for hazelnuts” like I am…this recipe is for you! Enjoy!
If you’d like to find more grain free recipes like this one, please check out my blog, Gourmet Girl Cooks!
Chocolate Dipped Hazelnut Cookies



1/4 tsp Sea Salt
3/4 cup Swerve sweetener, or preferred granular sweetener equivalent to 3/4 cup sugar
1/4 cup Butter (1/2 stick), softened 
4 oz Cream Cheese (brick style), softened
1 large Egg
1 tsp Vanilla extract
1/8 tsp Pure Hazelnut Extract, optional
1/2 cup finely chopped roasted Hazelnuts, divided
1 3.5-ounce Dark Chocolate Bar, coarsely chopped
Preheat oven to 350 degrees F.  In a medium mixing bowl, mix together flour, baking powder, salt and sweetener.  
Make a well in the center of the bowl and add softened butter, cream cheese, egg, vanilla and hazelnut extract. Use a wooden spoon or rubber spatula to cream and mix dry ingredients with wet ingredients until the dough is well blended. Fold in 1/4 cup chopped hazelnuts. 
Chill dough in refrigerator until firm, about 1 hour (or overnight). Scoop chilled dough with a 1-tablespoon size retractable scoop into 1-inch balls and roll lightly between palms of hands until smooth. Place on parchment paper lined cookie sheet, about 1 inch apart. Very lightly press down (do not flatten) into 1/2-inch thick discs. The cookies will not spread much as they bake. To make stick shaped cookies, dough can be scooped and rolled between palms of hands into 2-inch long sticks.
Bake at 350 degrees F for 15-18 minutes or until light golden brown on the bottom. Cookies are soft when hot out of the oven and firm up as they cool.  After removing from oven, let sit about 10 minutes before transferring to a rack to finish cooling. 


In a small microwave safe bowl, melt chocolate pieces on high in microwave, stirring at 30-second intervals until melted (about 1-1/2 to 2 minutes). If preferred, chocolate can also be melted in a double boiler on stovetop. Stir melted chocolate until smooth and thoroughly melted. Dip cookies half way into the melted chocolate, allowing excess chocolate to drip off, and place on a parchment paper lined baking sheet or tray. Sprinkle slightly cooled chocolate dipped portion of cookies with the remaining chopped hazelnuts. Let set until chocolate is firm. Yields approximately 3 dozen cookies.