Almond Hazelnut Chocolate Chip Cookies: Revisited

Posted by on Jul 9, 2013 in Christmas, Cookies, Desserts, Holiday | 4 comments

… They’re Free of SO Many Allergen Ingredients … But Full of Yum!

Almond Hazelnut Choc Chip Cookies Multiple Allergen Free

A few days ago I received an email from one of my readers requesting a cookie recipe that would fit certain food allergy and intolerance guidelines. I said I would be happy to put on my baking hat and do some kitchen alchemy. The guidelines were such: no gluten, dairy, eggs, potatoes, yeast, rice, corn, peanuts, soy, flax, tapioca, teff, millet, sorghum, oats, quinoa, garbanzo beans, amaranth, or coffee. With apron donned, off to the kitchen I went. Though I must honestly share that initially I thought this would be a challenging task, the anticipation of hopefully creating a safe cookie was exciting. I am so pleased to be able to offer a chocolate chip cookie recipe that I believe fits the bill deliciously.

These cookies came out chewy and moist and, as you can see, with a generous rise to them. They are not overly sweet, yet are still deserving of being placed in the “dessert” category, while providing generous amounts of protein, fiber, and solid nutrition. Yes, there’s brown sugar in them (this time), but this was not a journey of going crazy in the health department, this was a journey to satisfy a sweet tooth of someone whose treats have been limited. Awaiting final approval from my cookie-craving reader, I’m ready to put “Mission Accomplished” on this recipe. I truly believe, even if you are a full-blown, non-restricted eater, you’ll find these chocolate chip cookies quite yummy! Be sure to let me know what you think!


Almond Hazelnut Chocolate Chip Cookies: Revisited

(Multiple Allergen-Free – be sure to see the intro for all of them)


No_dairy_tag_image_3No_soy_tag_image_1No_shellfish_tag_image_0No_peanut_tag_image_1No_gluten_tag_image_5No_corn_tag_image_0No_egg_tag_image_0Prep time: about 20 minutes, 10 active and 10 inactive

Bake time: about 12 minutes per cookie sheet, oven temps vary

Oven temp: 375ºF

Makes: about 36 2-inch cookies



2 teaspoons cream of tartar

1 teaspoon baking soda

3/4 cup (80g) coconut flour – I use Bob’s Red Mill

1 3/4 cup + 2 Tablespoons (195g) blanched almond flour – I use Honeyville brand

3/4 cup + 2 Tablespoons (95g) hazelnut flour – I use Bob’s Red Mill

1/4 cup (35g) arrowroot powder – I use Bob’s Red Mill

1 teaspoon guar gum

1 teaspoon baking soda

1 teaspoon kosher salt

10 ounces (1 bag) semisweet mini chocolate chips – I use Enjoy Life Chocolate Chips

2/3 cup coconut oil  – I use Tree of Life Organic Refined Coconut Oil, melted

1 1/2 cups packed light brown sugar

8 Tablespoons unsweetened natural applesauce

1 teaspoon pure vanilla extract



Preheat oven to 375ºF.

Combine cream of tartar and 1 teaspoon baking soda in a small bowl. Stir well and measure out 2 teaspoonfuls. This is a perfect substitution for baking powder (since baking powder contains corn starch). Set aside and save the rest for another use.  

Stir together flours, arrowroot powder, guar gum, 1 teaspoon baking soda, and kosher salt in a medium bowl.

Add chocolate chips and stir to coat chocolate (this helps it mix better into the dough and stay more evenly distributed). Set aside.

Blend oil and brown sugar with electric mixer (I like to use my Kitchen-Aid) until sugar has dissolved and mixture is somewhat creamy.

Combine applesauce and cream of tartar/baking soda mixture together in a small bowl. This will be the substitution for 2 large eggs.

Beat applesauce mixture into sugar mixture until well incorporated and creamy again.

Add vanilla and stir well.

Pour dry flour mixture into the wet mixture. Stir on low in mixer, or by hand, until well mixed.

Set cookie dough aside at room temperature for 10 minutes. This allows the dough to “set” and bake with much better results.

Scoop 9 dough balls, (using a #40 scoop, 30g of dough, or about the size of a walnut) onto parchment-lined baking sheet, spacing them well.

Bake at 375ºF for about 12 minutes (ovens vary). These cookies will remain puffy and rounded and become nicely browned when done.

Transfer cookies, still on parchment paper, to a cooling rack. Let rest about 2 minutes to firm up. Remove from parchment paper using a spatula and transfer to cooling rack to finish cooling. If you leave them on the parchment, they will become damp on the bottom and not be as good.

Store at room temperature in a resealable container. Should keep 3-4 days.

You may also like our gluten-free, dairy-free crisp and chewy, flat Almond Hazelnut Chocolate Chip Cookies.

Safe food is a journey … Thrive!™

Other recipes you may enjoy:

Coconut Pecan Chocolate Chip Bars
Almond Joy Coconut Macaroon Cookies



  1. Yum! I love hazelnuts and will definitely try this recipe. I also love using coconut oil, it makes the cookies nice and crunchy on the outside. I’m following you on Pinterest & look forward to more recipes. I have a link-up party on Thursday’s if you are interested in sharing these with other GF bloggers.

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  2. Thanks, Laurie, for the info. So glad you like the recipe. I’ll check out your Link-up party on Thursdays … sounds like fun! 😀

  3. Hi Connie! We have been enjoying these chocolate chip cookies for a year now and we are forever grateful to you for developing a cookie recipe that my husband and I can enjoy! I have Celiac Disease and my husband is gluten intolerant plus we both have multiple food restrictions. This is the BEST Chocolate Chip Cookie by far. Combining coconut, almond, and hazelnut flours make for a scrumptious flavor! We encourage everyone to give this recipe a try – you will be glad you did!

    • Thanks so much Susan for your kind comments. I greatly appreciate them and am SO glad that you and Don are able to enjoy this recipe. Everybody needs a good chocolate chip cookie recipe they can rely on, right? Multiple food allergies and intolerances can be tricky. We continue to discover new ones here (between my son and myself) periodically. Pinpointing the culprits keeps me on my toes. Again, thanks for sharing! Be well!

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