Home Recipes Desserts Chocolate‑Hazelnut and Raspberry Cookies

Chocolate‑Hazelnut and Raspberry Cookies

Name: Chocolate‑Hazelnut and Raspberry Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 4 tbsp unsalted butter, at room temperature; 0.66 cup cane sugar or coconut sugar; 2 eggs; 0.66 cup hazelnut spread (Nutella or other); 1 tsp vanilla extract; 0.75 cup buckwheat flour; 3 tbsp cocoa powder; 0.5 tsp baking soda; 0.5 tsp baking powder; 1 cup fresh raspberries; 0.5 cup roasted hazelnuts, skin removed, finely chopped; 0.25 cup chocolate chips (optional); Maldon salt, for serving

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Preparation 15 min Cooking 12 min Level Easy

Chocolate‑Hazelnut and Raspberry Cookies

Indulge in these decadent cookies made with cocoa, fresh raspberries, and crunchy hazelnuts. A homemade, gluten‑free dessert thanks to buckwheat flour, simple to prepare, and irresistibly fudgy.

Fudgy, decadent and gluten-free

If you’ve never tried the chocolate and buckwheat flour combination—here’s your chance! These easy‑to‑make cookies are enhanced with hazelnuts and raspberries.

Why make this recipe?

Perfect texture: soft and tender inside, slightly crisp on top thanks to the hazelnuts and chocolate chips. Each bite delivers a rich balance of sweetness and crunch.

Gluten‑free: Buckwheat flour makes these cookies accessible to those with gluten sensitivities, without compromising on taste or texture.
Customizable for taste and dietary needs: Adapt the flavors to your liking—swap raspberries for blueberries, add more chocolate chips, or modify the butter and spread to suit different diets (lactose or soy intolerance, etc.).