
Soft, chewy chocolate-hazelnut bites made without added sugar — wholesome, satisfying, and impossibly easy to make with pantry staples.

On a personal note, baking these taught me the value of texture layering. Using toasted hazelnuts for the ground portion deepens the flavor, and leaving the chopped pieces untoasted allows them to toast in the oven for that extra aroma. My partner always says these cookies remind him of chocolate-hazelnut truffles but without the guilt — and that’s the highest compliment in our house.
My favorite part is how forgiving the dough is. If your dates are dry, a short soak brings them back to life; if the dough is slightly crumbly, a teaspoon of water or a tablespoon of extra date paste will bind it. The texture is where this recipe shines — a tender, almost truffle-like interior contrasted by crunchy chopped hazelnuts. I often double the batch for gatherings and keep a few in the freezer for impulse chocolate cravings.
Store completely cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a single layer on a tray until solid, then transfer to a labeled freezer-safe container for up to three months. To thaw, move to the refrigerator for an hour or allow to come to room temperature for 30–45 minutes. Reheat gently in a warm oven at 300°F (150°C) for 4–6 minutes if you prefer a just-baked warmth — avoid microwave reheating as it can make them rubbery.
If hazelnuts aren’t available, swap with equal parts toasted almonds or pecans; almonds will produce a slightly firmer crumb while pecans add more buttery notes. Replace cocoa powder with carob powder for a milder, naturally sweeter flavor (use the same amount). If you want a sweeter profile without refined sugar, fold in one tablespoon of pure maple syrup into the date paste — this will increase moisture so reduce the added water slightly. For non-vegan version, one egg white can replace the flax egg and yield a slightly lighter texture.
Serve these alongside a small bowl of fresh berries and a mug of almond milk or espresso for a delightful afternoon pick-me-up. They pair wonderfully with a smear of sugar-free hazelnut spread or a thin drizzle of melted dark chocolate for an extra indulgent touch. For a dessert platter, present them with sliced apples, dates, and toasted hazelnut halves for textural contrast. Garnish with a light dusting of cocoa powder or a few flaky sea salt crystals to amplify the chocolate-hazelnut notes.
Hazelnuts and chocolate are deeply rooted in European baking traditions — think gianduja from northern Italy where hazelnuts were ground with chocolate to stretch expensive cocoa. Using dates as a sweetener draws on Middle Eastern pantry staples where dates have long been used to sweeten confections naturally. This bite-sized adaptation blends those traditions: the nut-forward profile nods to gianduja while the use of whole dates celebrates ancient sweetening techniques. The result is a modern, wholesome interpretation of classic flavors.
In fall and winter, add 1/2 teaspoon warm spices such as cinnamon or a pinch of ground cardamom to the dough for cozy depth. In spring, fold in a teaspoon of orange zest to brighten the chocolate notes. For holiday variations, press a few chopped candied ginger pieces into the tops before baking or replace half the chopped hazelnuts with finely chopped roasted pistachios for festive color and flavor contrast.
Make the flax egg and date paste ahead of time and store them in the fridge up to 24 hours to save assembly time. Grind a double batch of hazelnuts and keep half in the freezer for future baking. When preparing for busy weeks, shape the cookie dough and freeze the formed rounds on a tray; once frozen solid, transfer to a container. Bake straight from frozen, adding 2–3 minutes to the bake time. This makes fresh-baked cookies possible with minimal effort on demand.
These little cookies are proof that simple, whole ingredients can deliver real pleasure. They’re easy enough for a weekday treat, pretty enough for guests, and wholesome enough to feel like a small, thoughtful indulgence. Enjoy making them your own — tweak the coating, adjust the spice, or share them at your next get-together and watch them vanish.
Toast the hazelnuts used for grinding to deepen flavor, but reserve untoasted pieces for the coating so they toast during baking.
Allow cookies to cool completely on the tray; they set as they cool and will firm up from soft to chewy.
If the dough is crumbly, add a teaspoon of water or extra date paste, one teaspoon at a time, until it holds together.
This nourishing chocolate hazelnut cookies (sugar-free) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
If your dates are dry, soak them in warm water for 10 minutes, drain and pat dry before processing. This ensures a smooth, sticky paste.
Yes — freeze formed cookies in a single layer, then transfer to a container. Bake from frozen, adding 2–3 extra minutes to the bake time.
This Chocolate Hazelnut Cookies (Sugar-Free) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 320°F (160°C). Line a baking sheet with parchment paper to prevent sticking and to allow even bake without extra oil.
Combine 1 tablespoon ground flaxseed with 3 tablespoons water; stir and rest 5–10 minutes until thickened to mimic egg binding.
Pulse 1 cup hazelnuts in a food processor until coarse powder with a few larger pieces for texture. Transfer to a mixing bowl and set aside.
Blend pitted dates with 1 tablespoon water and the flax egg until a sticky paste forms. Scrape down sides to ensure even consistency.
Mix the date paste with ground hazelnuts, 2 tablespoons cocoa powder, and a pinch of salt until a cohesive dough forms. Divide into 10 portions and shape into flattened rounds.
Press each cookie into chopped hazelnuts to coat the exterior. Bake at 320°F (160°C) for about 10 minutes. Cool completely on the tray before serving.
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