20 Chocolate Hazelnut Cookies Made Without Butter to Try!

1) Olive Oil Chocolate Hazelnut Chunk Cookies

These cookies prove you don’t need butter for a rich, bakery-style bite. Olive oil keeps the centers soft and slightly chewy, while cocoa and melted dark chocolate bring deep brownie vibes. Toasted hazelnuts add crunch and a roasted, nutty sweetness that pairs perfectly with chocolate. The flavor feels grown-up and luxurious—like a café cookie with espresso, but easy enough for a weeknight.

Mix sugar, eggs (or flax eggs), olive oil, cocoa, and vanilla, then fold in flour, baking powder, chocolate chunks, and chopped hazelnuts. Chill the dough for thicker cookies, then bake until the edges set and the middle looks slightly underdone. Finish with flaky sea salt for contrast. Store airtight for 3–4 days, or freeze dough balls for “fresh cookie” moments anytime.

2) Coconut Oil Brownie-Style Hazelnut Cookies

If you love crackly brownie tops, this one’s for you. Coconut oil replaces butter and gives a tender texture with a subtle sweetness that blends beautifully into cocoa. The cookie bakes up with crisp edges and a fudgy center, and the hazelnuts add a classic chocolate-spread vibe—without feeling heavy. They’re the kind of cookies that disappear fast at parties and taste even better, slightly warm.

Melt coconut oil with chopped dark chocolate, then whisk in sugar, eggs, and vanilla until glossy. Fold in flour, cocoa, and a pinch of salt, then stir in toasted hazelnuts and extra chocolate chips. Scoop and bake just until the tops crack and the centers stay soft. Let them cool on the tray for 10 minutes to set that chewy brownie texture.

3) Hazelnut Butter Chocolate Swirl Cookies

These cookies use hazelnut butter (or hazelnut spread-style butter) as the star, replacing butter with pure nut richness. The result is ultra-flavorful: nutty, toasty, and naturally creamy, with chocolate woven through every bite. They’re soft, slightly dense in a good way, and feel like a homemade version of your favorite chocolate-hazelnut dessert—without needing fancy steps or special equipment.

Whisk hazelnut butter with brown sugar, egg, vanilla, and a splash of milk until smooth. Add flour, baking soda, and salt, then fold in dark chocolate chunks and chopped hazelnuts. For a swirl look, stir in a spoon of cocoa paste or melted chocolate at the end, just a few turns. Bake until puffed and set on the edges, then cool for maximum chew.

4) Peanut Butter + Hazelnut Chocolate Chip Cookies

Peanut butter stands in for butter here, creating a soft, thick cookie with a satisfying bite. The peanut flavor doesn’t overpower—hazelnuts keep the cookie tasting “chocolate-nut bakery” rather than classic PB. Chocolate chips melt into pockets, and the nut combo makes every bite feel extra hearty and indulgent. This is a crowd-pleaser for anyone who likes rich cookies without fuss.

Cream peanut butter with sugars, then beat in egg and vanilla. Mix in flour, cocoa (optional for a darker cookie), baking soda, and salt. Fold in chocolate chips plus chopped toasted hazelnuts for crunch. Chill 20–30 minutes if your kitchen is warm, then bake until the edges set and the tops look slightly cracked. Sprinkle flaky salt right after baking for a sweet-salty finish.

5) Greek Yogurt Soft Chocolate Hazelnut Cookies

Greek yogurt makes these cookies plush and tender without any butter. They’re soft, lightly cakey, and perfect if you like a gentler sweetness with a rich cocoa flavor. Hazelnuts add texture and make the cookies feel more “dessert shop” than “snack cake.” The best part is how easy the dough comes together—no creaming, no waiting, just simple mixing and baking.

Whisk yogurt with sugar, egg, and vanilla, then stir in oil (just a little) for extra softness. Add flour, cocoa, baking powder, and salt, then fold in chocolate chunks and toasted hazelnuts. Scoop thick mounds so they bake tall. Don’t overbake—pull them when the tops are set but still soft. Cool on the tray for 8–10 minutes for the best texture.

6) Applesauce Chewy Chocolate Hazelnut Cookies

Applesauce brings moisture and a naturally sweet, fruity softness—without butter. These cookies turn out chewy with a slightly caramel-like depth when you use brown sugar. The cocoa tastes rich, the hazelnuts add crunch, and the overall vibe is “comfort cookie” that feels lighter than traditional versions. They’re great for lunchbox treats, quick dessert cravings, or when you’re baking with what you already have.

Combine applesauce, sugar, egg (or flax egg), vanilla, and a splash of neutral oil. Stir in flour, cocoa, baking soda, and salt, then fold in chocolate chips and chopped hazelnuts. The dough will look softer than usual—chill 30 minutes for thicker cookies. Bake until the edges are set and the centers look slightly underbaked. They’ll firm up as they cool, staying chewy for days.

7) Avocado Fudgy Chocolate Hazelnut Cookies

Avocado replaces butter with a creamy base that makes these cookies taste intensely chocolatey. Don’t worry—you won’t taste “avocado,” especially with cocoa and dark chocolate doing the heavy lifting. What you get is a thick, fudgy texture that feels like a brownie-cookie hybrid. Hazelnuts bring that classic roasted crunch, turning the whole thing into a chocolate-hazelnut dream with a modern twist.

Blend ripe avocado with sugar, egg, vanilla, and cocoa until smooth. Stir in flour, baking powder, and salt, then fold in chocolate chunks and toasted hazelnuts. Scoop and bake until the tops look set but the centers still feel soft when gently pressed. Let them cool fully to develop the best fudgy bite. For extra shine, drizzle with melted chocolate and add chopped hazelnuts on top.

8) Tahini Chocolate Hazelnut Cookies

Tahini gives these cookies a nutty, slightly savory depth that makes the chocolate taste even richer. It’s a butter-free secret weapon for cookies that feel unique and “bakery special.” Hazelnuts reinforce the toasted flavor, and dark chocolate brings it all together with bittersweet drama. If you like desserts that aren’t overly sweet—and love a hint of sophistication—this is your new favorite batch.

Whisk tahini with brown sugar, egg, vanilla, and a pinch of salt until glossy. Add flour, cocoa, baking soda, and a splash of milk if needed for a scoopable dough. Fold in chocolate chunks and chopped toasted hazelnuts. Bake until the edges set, and finish with flaky salt or a sprinkle of sesame seeds. These taste amazing the next day once the flavors settle and deepen.

9) Ricotta Chocolate Hazelnut Cloud Cookies

Ricotta makes cookies tender, light, and almost “cake-meets-cookie” without using butter. The crumb is soft and delicate, while chocolate and hazelnut keep the flavor bold and dessert-worthy. These are perfect when you want something a little different: not crunchy, not dense—just a fluffy, chocolatey cookie that feels elegant with coffee or tea. They’re also a great option for gifting because they look pretty and feel special.

Mix ricotta with sugar, egg, and vanilla, then stir in cocoa, flour, baking powder, and salt. Fold in chocolate chips and chopped toasted hazelnuts. The dough will be sticky—use a scoop and lightly wet hands if needed. Bake until the tops are set and the bottoms lightly golden. Cool completely, then dust with powdered sugar or cocoa for a bakery-finish look.

10) Pumpkin Spice Chocolate Hazelnut Cookies

Pumpkin puree keeps these cookies moist without butter and pairs beautifully with chocolate. Add warm spices and you get a cookie that feels like a cozy seasonal treat—still rich, still chocolatey, but with a soft, comforting aroma. Hazelnuts add crunch and a toasted note that makes the whole batch taste like a fancy fall dessert. It’s the kind of cookie you bake once and suddenly want every week.

Whisk pumpkin puree with brown sugar, egg, vanilla, and a little oil. Stir in flour, cocoa, baking soda, salt, cinnamon, and a pinch of nutmeg. Fold in dark chocolate chunks and chopped hazelnuts. Chill the dough 20 minutes for thicker cookies, then bake until set around the edges. Finish with flaky salt or a tiny dusting of cinnamon-sugar for extra warmth and sparkle.

11) Banana Espresso Chocolate Hazelnut Cookies

Mashed banana replaces butter with natural moisture and a gentle sweetness that pairs surprisingly well with cocoa. Add espresso powder and these taste like a mocha-hazelnut dessert cookie—deep, aromatic, and slightly caramel-like. Hazelnuts give crunch and bring that classic chocolate-spread feel. These are ideal when you have a ripe banana sitting on the counter and want a cookie that feels cozy, bold, and a little café-inspired.

Mash banana with sugar, egg (or flax egg), vanilla, and a splash of oil. Stir in flour, cocoa, baking soda, salt, and espresso powder. Fold in chocolate chips and chopped toasted hazelnuts. Bake until the tops look set and slightly cracked. Because banana-based doughs are soft, let the cookies cool fully before moving them. They get chewier as they sit, and the espresso flavor shines even more.

12) Oat Flour Gluten-Free Chocolate Hazelnut Cookies

Oat flour creates a cozy, slightly nutty cookie that works beautifully with chocolate and hazelnuts. With no butter needed, you can use olive oil or coconut oil for tenderness while keeping the texture hearty and satisfying. These cookies feel wholesome but still indulgent—like a treat you’d happily eat with afternoon tea. The hazelnuts bring crunch, and the chocolate chunks keep every bite rich and melty.

Whisk egg, sugar, vanilla, and oil, then stir in oat flour, cocoa, baking soda, and salt. Add a tablespoon of milk if the dough feels too thick. Fold in chocolate chunks and toasted hazelnuts. Let the dough rest for 10 minutes so the oat flour hydrates, then scoop and bake. Cool completely for best structure—oat flour cookies set as they cool and become wonderfully chewy.

13) Buckwheat Chocolate Hazelnut Cookies

Buckwheat flour brings a deep, earthy flavor that makes chocolate taste extra intense. It’s butter-free and bold—perfect for people who love “grown-up” cookies that aren’t overly sweet. Hazelnuts add the perfect roasted crunch, and dark chocolate chunks melt into dramatic pockets. These taste like something you’d find at a small artisan bakery, especially with a pinch of flaky salt on top.

Mix sugar, egg, vanilla, and oil, then stir in buckwheat flour, cocoa, baking powder, and salt. Fold in chopped toasted hazelnuts and dark chocolate chunks. Chill 20–30 minutes for thicker cookies and better flavor. Bake until the edges are set and the centers still look soft. Cool on the tray so they firm up without drying out. Serve with coffee for a truly bakery-style moment.

14) Vegan Aquafaba Chocolate Hazelnut Cookies

Aquafaba (the liquid from chickpeas) whips up like egg whites and helps create cookies that feel light yet fudgy—without butter or eggs. The chocolate flavor stays front and center, and hazelnuts add that classic roasted sweetness. These are a great option for vegan baking because they still deliver that “real cookie” vibe: crisp edges, soft middle, and plenty of chocolate in every bite.

Whisk aquafaba with sugar until foamy, then stir in neutral oil, vanilla, and cocoa. Add flour, baking powder, and salt, then fold in chocolate chunks and chopped hazelnuts. Chill the dough so it firms up, then scoop and bake. Let the cookies cool completely before eating—this helps them set and improves chewiness. Finish with flaky salt or extra chopped hazelnuts for a pretty, Pinterest-worthy top.

15) Date-Sweetened Chocolate Hazelnut Cookies

Dates bring caramel sweetness and moisture, making butter-free cookies taste rich and satisfying. When paired with cocoa and dark chocolate, the flavor becomes deep and almost toffee-like. Hazelnuts add crunch and keep the cookie from feeling too soft. These are perfect if you want a naturally sweetened vibe while still getting a true dessert cookie—intense chocolate, nutty aroma, and a chewy bite that feels comforting.

Blend pitted dates with hot water to form a paste, then mix with egg (or flax egg), vanilla, and a splash of oil. Stir in flour, cocoa, baking soda, and salt. Fold in chopped hazelnuts and dark chocolate chunks. Because date dough is sticky, chill before baking. Bake until set on the edges, then cool fully. For extra flair, drizzle melted chocolate and sprinkle finely chopped hazelnuts on top.

16) Chickpea Cocoa Hazelnut Cookies

Chickpeas make a surprisingly great butter-free cookie base—soft, hearty, and perfect for cocoa. Once blended, they disappear into the chocolate flavor, leaving a thick, chewy cookie that feels satisfying. Hazelnuts bring the classic chocolate-hazelnut taste, and chocolate chips make every bite feel like a treat, not a “substitute.” These are ideal when you want something easy, quick, and a little unexpected.

Blend chickpeas with sugar, cocoa, vanilla, baking powder, and a pinch of salt until smooth. Add a spoon of oil or tahini for richness, then fold in chocolate chips and chopped hazelnuts. Scoop onto a tray and bake until the tops look set. Cool completely before eating for the best texture. For extra crunch, toast hazelnuts first and press a few pieces onto each dough ball before baking.

17) No-Bake Chocolate Hazelnut Oat Cookies

No-bake cookies are the fastest way to get chocolate-hazelnut joy without butter—or even an oven. These set up chewy and snackable, with oats adding structure and hazelnuts adding crunch. The flavor feels like a chocolate hazelnut bar, but in cookie form. They’re perfect for warm days, busy weeks, or anytime you want a quick treat that still feels indulgent and Pinterest-pretty.

Simmer sugar with milk (or plant milk) and cocoa, then stir in peanut butter or tahini for the body. Remove from heat and mix in oats, vanilla, chopped hazelnuts, and chocolate chunks. Scoop onto parchment and press lightly. Top with extra hazelnuts and a tiny sprinkle of salt. Let it set at room temp or chill to firm faster. Store in the fridge for a fudgier, candy-like bite.

18) Stuffed Chocolate Hazelnut Truffle Cookies

These cookies are made for “wow” moments—soft chocolate hazelnut dough with a surprise truffle-like center. No butter needed: oil or nut butter keeps the dough rich and tender. The hazelnuts give crunch around the edges, while the center stays melty and dramatic. They look bakery-fancy, but the trick is simple: freeze the filling first, then wrap it with dough and bake.

Make a quick filling by mixing chocolate with a spoon of coconut oil or hazelnut butter, then freeze small dollops. Prepare cocoa cookie dough with oil, sugar, egg, flour, and salt, then fold in chopped hazelnuts. Wrap dough around frozen centers, seal well, and bake until set on the outside. Cool 10 minutes before eating—then enjoy that molten chocolate reveal.

19) Orange Zest Chocolate Hazelnut Cookies

Orange and hazelnut is a classic pairing that makes chocolate taste brighter and more fragrant. These butter-free cookies feel fresh and elegant, with citrus lifting the deep cocoa flavor. Hazelnuts add the perfect roasted crunch, and the orange zest perfumes the whole batch—like a fancy chocolate shop treat. They’re ideal for gifting, holiday trays, or when you want cookies that feel a little more special than basic chocolate chip.

Whisk sugar with orange zest first to release the oils, then mix in egg, vanilla, and neutral oil. Stir in flour, cocoa, baking soda, and salt. Fold in dark chocolate chunks and chopped toasted hazelnuts. Bake until set at the edges, then cool on the tray. For extra orange pop, drizzle with a simple orange glaze or dip half the cookie in melted chocolate and sprinkle with hazelnuts.

20) Sea Salt Pretzel Chocolate Hazelnut Cookies

This sweet-salty combo is addictive: chocolate, hazelnuts, and crunchy pretzel bits—all without butter. Oil or nut butter keeps the cookies soft, while pretzels add crisp texture and a salty punch that makes the chocolate taste even richer. Hazelnuts bring that signature roasted flavor, turning these into a snack-meets-dessert cookie you’ll want to bake again the moment the tray is empty.

Mix sugar, egg, vanilla, and oil, then stir in flour, cocoa, baking soda, and salt. Fold in chocolate chunks, chopped hazelnuts, and crushed pretzels (save a few for topping). Scoop dough, press extra pretzel pieces and hazelnuts on top, then bake until edges set. Finish with flaky sea salt right away. These are best cooled 15 minutes so the texture turns perfectly chewy-crisp.