Gluten-Free Mocha Hazelnut Cookies

Celiac.com 11/04/2025 - The love story between coffee and chocolate stretches back centuries. The term “mocha” first traveled the world with beans shipped from the Yemeni port of Mocha, while chocolate found its way into European sweets soon after. In northern Italy, hazelnuts and chocolate became a famous duo, inspiring confections that married roasted nuttiness with deep cocoa. This cookie borrows from that heritage, folding espresso and cocoa into a tender, nut-rich dough.

Here, hazelnut flour delivers a naturally gluten-free base with buttery richness, while instant espresso and cocoa powder team up for a bold mocha profile. The edges set gently, the centers stay soft, and pockets of chocolate and toasted hazelnut make every bite feel like a café treat.

Yield

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Makes about 24 cookies

Time

Prep: 20 minutes (plus chill) · Bake: 10–12 minutes per sheet

Ingredients

• 1 ½ cups hazelnut flour (finely ground)
• ¾ cup gluten-free oat flour (or sorghum flour)
• ⅓ cup unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• ½ teaspoon gluten-free baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup unsalted butter, softened (or plant-based baking stick)
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg + 1 large yolk, room temperature
• 1 ½ teaspoons vanilla extract
• ⅛ cup cooled strong espresso or milk of choice (2 tablespoons)
• ¾ cup toasted hazelnuts, chopped
• ¾ cup dark chocolate chips or chunks
• Pinch flaky salt for finishing (optional)

Instructions

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk hazelnut flour, oat flour, cocoa, espresso powder, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter with the brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the egg, egg yolk, and vanilla until smooth.
4. Add the dry ingredients to the butter mixture and mix on low just until combined. Stir in the cooled espresso (or milk). Fold in the hazelnuts and chocolate.
5. Cover and chill the dough for 30 minutes to help it firm up and prevent spreading.
6. Scoop rounded 1 tablespoon portions (or a #60 scoop) and roll into balls. Arrange on prepared sheets, spacing about 2 inches apart.
7. Bake 10–12 minutes, until the edges are set and the tops look dry with slight cracks; the centers should still feel soft. Cool on the sheet for 5 minutes, then move to a rack. Sprinkle a tiny pinch of flaky salt while warm if desired.

Tips and Variations

• Dairy-free: Use plant-based baking stick and dairy-free chocolate.
• Deeper mocha: Increase instant espresso powder to 3 teaspoons for a bolder coffee note.
• No espresso on hand: Substitute ⅓ cup chocolate chips with espresso-flavored chips and keep the liquid as milk.
• Make ahead: Freeze scooped dough balls on a tray, then store in a bag up to 1 month. Bake from frozen, adding 1–2 minutes.

Serving and Storage

Store in an airtight container at room temperature up to 4 days, or freeze baked cookies for up to 2 months.

Conclusion

These gluten-free mocha hazelnut cookies blend café flavors with classic cookie comfort: nutty richness, cocoa depth, and a gentle lift from espresso. The hazelnut flour gives melt-in-the-mouth tenderness without gluten, while toasted nuts and dark chocolate add crunch and gloss. Serve them with coffee or milk, and enjoy a little taste of coffeehouse history warm from your own oven.