This Chocolate Hazelnut Cookies recipe is rich, nutty, and deeply satisfying. These cookies deliver brownie-like texture with a satisfying crunch from roasted hazelnuts and a decadent touch of melted dark chocolate. Perfect for breakfast, snacks, or whenever your chocolate cravings strike with a boost of whole grain oats and natural sweetness from banana and maple syrup.
You only need a handful of pantry staples and a ripe banana to whip these up. Whether you’re baking for the week or treating yourself to a cozy afternoon bite, this recipe is simple, wholesome, and totally irresistible. If you’re loving these flavors, you’ll also want to try my Peanut Butter Chocolate Oat Biscotti, or my delicious Chocolate Hazelnut Oat Biscotti to dip in your morning coffee, and my favorite Double Chocolate Banana Oatmeal Cookies.
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Why You’ll Love This Chocolate Hazelnut Cookies Recipe
These Chocolate Hazelnut Cookies aren’t just tasty, they check all the boxes for an easy, naturally sweetened, and satisfying snack that feels like a treat. Here’s why readers keep coming back to this recipe:
- They’re naturally sweetened. Thanks to the banana and a drizzle of maple syrup or honey, these cookies skip refined sugar but still taste rich and indulgent.
- One-bowl, no-fuss baking. You can mix everything in a single bowl, which means less cleanup and more time to enjoy a fresh cookie with your coffee.
- They taste like a chocolate-hazelnut brownie. The combo of cocoa, dark chocolate, and roasted hazelnuts creates that deep, fudgy flavor you’d expect in a more decadent dessert.
- Oats and nuts add staying power. These cookies are packed with fiber and healthy fats, making them perfect for a more balanced treat that won’t leave you crashing.
- They freeze like a dream. Make a double batch, stash some in the freezer, and enjoy a homemade cookie whenever your sweet tooth calls.
- Perfect any time of day. Whether it’s a cozy breakfast, afternoon pick-me-up, or wholesome dessert, these cookies work with any moment. Ideal for breakfast, snacktime, or dessert.
table talk
With Liliya!
Chocolate and hazelnut is one of those combos I never get tired of. These cookies were inspired by my love for the classic Nutella flavor but made healthier with real ingredients. I started experimenting with oats and banana as a base, and after a few test batches (and lots of taste tests), these beauties were born. They’re now a go-to in our house, especially when I want something chocolatey without the sugar crash. My kids love them warm with a little almond milk, and I love how easy they are to grab when I need a quick snack.
Liliya
Ingredients Needed For Chocolate Hazelnut Cookies
- Ripe Banana. Acts as the binder and natural sweetener—make sure it’s nice and spotty.
- Rolled Oats. Gives the cookies structure and a hearty bite.
- Cocoa Powder. Adds rich chocolate flavor; use Dutch-processed for an even deeper taste.
- Chopped Roasted Hazelnuts. For crunch, nutty flavor, and that Ferrero Rocher vibe.
- Maple Syrup or Honey. Just a tablespoon adds enough sweetness to balance the cocoa.
- Melted Dark Chocolate. Boosts the fudginess in the dough and adds a luscious topping.
- Salt. Enhances all the flavors.
- Vanilla Extract (Optional). Adds depth and rounds out the sweetness.
How I Make Chocolate Hazelnut Cookies
(This is a quick overview of how I make chocolate hazelnut cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Mash the banana. Use a fork to mash until mostly smooth.
- Mix in wet ingredients. Add maple syrup, melted chocolate, and vanilla if using.
- Stir in dry ingredients. Add oats, cocoa powder, salt, and hazelnuts. Mix until combined.
- Shape cookies. Scoop dough onto a parchment-lined baking sheet and form into rounds.
- Bake. Bake at 350°F for 12 to 14 minutes until set.
- Cool and drizzle. Let cookies cool slightly, then drizzle with extra melted chocolate if you’d like.
Expert Tips for Chocolate Hazelnut Cookies
Use ripe bananas. The riper, the better for natural sweetness and binding.
Chop hazelnuts finely. This helps them distribute evenly and makes each bite crunchy.
Let them cool before drizzling. If the cookies are too warm, the drizzle may slide off.
Don’t overbake. These cookies are soft-baked and will firm up slightly as they cool.
Double the batch. They freeze beautifully, and you’ll wish you had more.
Chocolate Hazelnut Cookies Recipe Variations
- Make it nut-free. Use sunflower seed butter and skip the hazelnuts.
- Add chocolate chips. Stir in a few tablespoons for double the chocolate.
- Make them chunkier. Fold in extra oats or use quick oats for a different texture.
- Try almond flour. Swap a tablespoon of oats for almond flour for a richer bite.
- Use hazelnut spread. Stir in a spoonful of natural chocolate hazelnut spread for more decadence.
How to Roast Hazelnuts for Even More Flavor
Roasting hazelnuts transforms their taste from good to incredible. To do it at home, spread whole hazelnuts on a baking sheet and roast at 350°F for 8–10 minutes. Once cool, rub them with a clean towel to remove most of the skins. Then chop and add to your cookie dough for bold, toasty crunch.
Best Chocolate to Use for Cookies
Not all chocolate is created equal. For this recipe, dark chocolate (60 to 70% cocoa) works best, it adds depth without making the cookies overly sweet. If you love milk chocolate, it’s totally fine to swap it in, but expect a softer cookie and sweeter flavor overall.
Storing / Freezing Chocolate Hazelnut Cookies
To store: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To freeze: Let cookies cool completely, then freeze in a single layer before transferring to a container or zip bag. They’ll keep for up to 2 months.
To thaw: Let thaw at room temperature or microwave for 10–15 seconds for a warm treat.
How to Pack These for Work and School
These cookies are sturdy and travel well. Once cooled, you can pack them in parchment or a small reusable container. They don’t need refrigeration and make a perfect midday pick-me-up, especially with a warm drink. Toss in a few with your lunch or stash in your work bag for an easy chocolate fix.
FAQs About Chocolate Hazelnut Cookies
Can I use quick oats instead of rolled oats?
Yes, but the texture will be a bit softer and less chewy.
Are these cookies gluten-free?
They can be if you use certified gluten-free oats.
Can I skip the melted chocolate?
Yes, but it adds a rich, fudgy note. You can also drizzle it only on top instead of mixing it in.
Can I make them without banana?
You could try applesauce or pumpkin puree, but banana gives the best structure and sweetness.
How do I keep the cookies from getting too soft?
Let them cool fully before storing, and store uncovered the first day to avoid excess moisture.
More Healthy Treats Ideas
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Fudgy Chocolate Hazelnut Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Chocolate Hazelnut Cookies are rich, fudgy, and naturally sweetened with banana. Made with oats, cocoa, and roasted hazelnuts, they’re a wholesome treat with deep chocolate flavor and a satisfying crunch. Perfect for breakfast, snacking, or late-night chocolate cravings.
Ingredients
- 1 ripe banana
- 1 cup rolled oats
- 2 tablespoons cocoa powder
- 2 tablespoons chopped roasted hazelnuts
- 1 tablespoon maple syrup or honey
- 1 tablespoon melted dark chocolate (plus extra for drizzling)
- Pinch of salt
- Optional: splash of vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the banana in a medium bowl until smooth.
- Stir in oats, cocoa powder, chopped hazelnuts, maple syrup, melted chocolate, salt, and vanilla (if using). Mix until well combined.
- Scoop dough into small rounds and place on the baking sheet. Gently flatten each one.
- Bake for 12–14 minutes until edges are set.
- Cool completely before drizzling with extra melted chocolate.
- Store in an airtight container at room temp for up to 3 days or refrigerate for a week.
Notes
- For a deeper nutty flavor, lightly toast the hazelnuts before mixing them in.
- These cookies are naturally gluten-free (just be sure to use certified GF oats).
- For a richer cookie, stir in a few extra chocolate chunks before baking.
- You can skip the drizzle, but it adds that bakery-style finish that makes these extra indulgent.
- Great as a lunchbox treat or on-the-go snack. They hold together really well once cooled.
