Home/Blog/Hazelnut Chocolate-Dipped Christmas Cookies

Hazelnut Chocolate-Dipped Christmas Cookies

By Julia Trigo

December 22, 2025

When Christmas comes around, we all want our fair share of Christmas treats, right? Well, for some, they also prefer or even need those cookies to be without gluten and dairy. And ideally, not too high in sugar. Here’s your cookie: a hazelnut chocolate-dipped Christmas cookie, which is also beautiful and delicious.

A wholesome twist on a classic holiday cookie, the key with these cookies is the gluten-free flour blend that you’ll make on your own. Its healthy fats and complex carbohydrates will fill you up and provide energy, and hazelnuts will create that holiday flavor. You’ve even got some collagen for some skin, joint and gut support.

Each cookie is then finished with a silky chocolate dip and a sprinkle of chopped hazelnuts for the perfect festive touch. Let’s get baking.

Key ingredients

• Brown rice flour: It provides complex carbohydrates for steady energy, along with small amounts of magnesium, B vitamins and fiber from the whole grain. It’s naturally gluten-free and gentle on digestion for those avoiding wheat. This flour creates structure and stability in gluten-free baking. It helps the cookies hold their shape and prevents them from becoming too crumbly or fragile.

• Almond flour: Rich in healthy monounsaturated fats, vitamin E, magnesium and plant protein, almond flour supports satiety and helps keep blood sugar more stable than refined flours. It adds moisture, tenderness and a soft, slightly chewy texture while enhancing the cookie’s richness and depth of flavor.

• Hazelnut flour: With heart-healthy fats, vitamin E, manganese and antioxidants, hazelnut flour also contributes plant-based protein and fiber for added satiety. This flour gives the cookies their signature nutty aroma and holiday flavor. It deepens richness and pairs perfectly with chocolate while keeping the crumb delicate.

• Tapioca flour: A quick-digesting carbohydrate that’s naturally gluten-free and free from common allergens, tapioca flour acts as a binder and elasticity booster. It helps gluten-free doughs stretch and hold together, plus improves chewiness and prevents a dry or gritty texture.

• Coconut sugar: Containing trace minerals such as potassium, zinc and iron, coconut sugar also has a lower glycemic impact than refined white sugar. It provides gentle sweetness with subtle caramel notes while aiding browning and contributing to a slightly crisp exterior.

• Unflavored Multi Collagen Protein: This collagen powder provides key amino acids that support skin, joints, connective tissue and gut health. It also boosts overall protein content. Collagen adds structure without drying out the dough, helping create tender cookies with a soft bite while enhancing the nutritional profile.

• Egg: Eggs provide complete protein, healthy fats, choline, vitamin B12 and fat-soluble vitamins that support muscle, brain and metabolic health. They help bind the ingredients together, add moisture and help create structure while contributing to a soft, cohesive crumb.

• Maple syrup: With natural antioxidants and small amounts of minerals like manganese and zinc, maple syrup creates a gentler glycemic response than refined syrups. It adds moisture, mild sweetness and enhances browning while contributing to a soft, slightly chewy interior.

• Dairy-free chocolate chips: These chocolate chips provide polyphenols and antioxidants that support heart and metabolic health, especially when lower in added sugar. They add richness, sweetness and contrast, melting slightly into the dough for pockets of indulgent flavor.

• Chopped hazelnuts: Whole hazelnuts offer fiber, healthy fats, vitamin E and minerals that support cardiovascular health and satiety. They add crunch and texture, intensify the nutty flavor and create a festive, bakery-style finish.

Nutrition facts

These Christmas cookies are relatively low-sugar treats, and they’re also free of gluten and dairy. At 168 calories per cookie, they’re also well balanced, with 17 grams of carbohydrates, 10 grams of fat and 5 grams of sugar.

Each cookie also contains over 15 percent Daily Value of four minerals: manganese, copper, phosphorus and magnesium. It also contains some vitamin E and riboflavin.

How to make hazelnut chocolate-dipped Christmas cookies

Start by preheating your oven to 300°F (150°C) and lining a cookie sheet with parchment paper. This lower baking temperature helps the cookies bake evenly while preserving their delicate, nutty flavor and tender texture.

In a large mixing bowl, whisk together the brown rice flour, almond flour, hazelnut flour, tapioca flour, coconut sugar, collagen powder and baking powder. Mixing the dry ingredients thoroughly ensures the flours are evenly distributed and prevents clumping, which is especially important in gluten-free baking.

(You can also use Paleo flour that’s gluten-free, then add the sugar, collagen and baking powder.)

In a separate small bowl, whisk the egg and maple syrup until smooth and fully combined. Pour the wet mixture into the bowl with the dry ingredients and stir until a sticky dough forms. If the dough feels too dry or crumbly, add a small splash of maple syrup until it comes together into a workable consistency.

Transfer the dough to a lightly floured surface and roll it out to about ⅛-inch thickness. Using your favorite holiday cookie cutters, cut the dough into shapes and carefully transfer them to the prepared baking sheet, leaving a little space between each cookie.

Bake the cookies for 10–12 minutes, just until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheet for about 15 minutes, which helps them firm up without becoming brittle.

While the cookies cool, finely chop the hazelnuts and prepare the chocolate using a gentle double-boiler (water bath) method. Stir the chocolate until smooth and glossy, taking care not to overheat it.

Once the cookies are completely cool, dip each one halfway into the melted chocolate. Place them back onto parchment paper and immediately sprinkle with chopped hazelnuts for a festive finish. Refrigerate for 5–10 minutes, or until the chocolate is fully set, then enjoy these elegant hazelnut chocolate-dipped Christmas cookies.

Store the cookies in an airtight container in the refrigerator for up to one week, or keep them in a cool place at room temperature.

Julia Trigo, who runs delight-fuel, is a vocationally trained cook from Austria, food nerd and lover of fitness. Her goal is to help people achieve complete health and well-being by sharing her knowledge of healthy living and clean cooking with fresh and whole foods.