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Santa Claus is coming to town, and he’s going to be VERY HAPPY with your choice of cookies and milk this year!! This brand new Hazelnut Chocolate Cookie recipe is going to be your new favourite. I had so much fun creating it using the discard from my newest nut milk recipe. I’ve always wanted to use up the discard from making milks, and I have to be brutally honest, I just didn’t have the patience until now. The Nama M1 Milk Maker honestly makes the milk discard so easy to handle, and it would be foolish of me not to use all that hazelnutty goodness! The best part? You can use the pulp right away for this recipe; no need to dry it out. The pulp makes these cookies tender and moist just the way we like them!
There’s something undeniably special about the combination of hazelnut and chocolate. It’s rich, nostalgic, and quietly luxurious. I don’t know why, but something about it feels both comforting and elegant. These Hazelnut Chocolate Cookies celebrate that pairing perfectly. They’re the kind of cookies you make during the holidays, not rushed, not complicated, but thoughtful and full of warmth. And, if you don’t have the Nama machine, don’t worry!! You can use bought hazelnut or almond flour, more on that below!
These chocolate hazelnut cookies come together with pantry staples you likely already have. Here’s what you’ll need:
These easy hazelnut chocolate cookies come together with minimal effort and a short rest for the best texture. Follow these easy steps and have the cookies of your dreams in no time!
In a medium bowl, whisk together the flour, hazelnut pulp, baking soda, and salt. In a separate bowl, cream the butter and sugar until pale and smooth. Add the egg and vanilla and beat until light and fluffy.
Add the dry ingredients to the wet and mix until a soft dough forms. Cover the bowl and refrigerate the dough for about one hour. This rest time helps the cookies hold their shape and allows the flavours to develop.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into small balls, roll gently between your hands, and lightly flatten. Bake until the edges are just beginning to turn golden.
Allow the cookies to cool completely. Dip half of each cookie into melted dark chocolate, sprinkle with chopped hazelnuts and flaky salt, and let the chocolate set before serving. Once the cookies have been dipped in chocolate and hazelnuts and salt added, I put them in a cold place in my house to let the chocolate harden. They turned out stunning!
Hazelnuts have a warmth and depth that feels especially suited to winter baking. I don’t know why I associate them with winter, but they just fit the holiday cookie vibe perfectly. They’re naturally sweet, slightly buttery, and pair effortlessly with chocolate. I also love that I was able to use the hazelnut two ways, once with the homemade nut milk, and then I was able to utilize the pulp to create the perfect no-waste cookie.
I made these cookies with and without the chocolate, and to be honest, they are wonderful plain too! I only added 1/4 cup of sugar to the dough, so it helps keep our sugar in check as well. These cookies are easy to adapt based on what you have on hand or how you want them to feel. You can swap the hazelnut pulp for hazelnut flour or almond flour if needed. Use milk chocolate or white chocolate instead of dark chocolate for a sweeter finish. For a holiday touch, a pinch of cinnamon or espresso powder adds warmth and depth!
These are the kind of cookies that feel thoughtful and comforting all at once. They’re soft, tender, and gently nutty, with rich chocolate and just enough sweetness. The dipped chocolate adds elegance, while the hazelnut pulp gives them heart. They’re perfect for holiday cookie boxes, cozy afternoons, or gifting to someone who appreciates food made with care. And knowing they make use of an ingredient that might otherwise be discarded makes them even more satisfying to bake!
Can I freeze these cookies? Yes, you can freeze the baked cookies or the unbaked dough balls. Freeze dough balls on a tray, then store in a sealed container and bake from frozen with a few extra minutes added.
Can I make these without hazelnut pulp? Absolutely. Hazelnut flour or almond flour works well as a substitute.
Do these cookies spread a lot? They spread gently. Chilling the dough helps keep it thick and tender.
Don’t forget to leave a rating and review below, and let me know how you liked these cookies! And if you need more cookie inspiration, check out these recipes next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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