Quick & Easy Hazelnut Brookies

You know those days when you can’t decide between cookies or brownies? That’s exactly how I found myself creating these hazelnut brookies. They’re what happens when you combine two of my favorite treats into one perfect dessert. I started making these when my kids couldn’t agree on which after-school snack they wanted – one always voted for chocolate chip cookies while the other begged for brownies.

These brookies have become my go-to recipe when I’m hosting book club or need something special for a bake sale. They’re straightforward to make, and I usually have most ingredients in my pantry already. The addition of hazelnuts happened by chance one day when I was low on walnuts, and now I can’t imagine making them any other way.

Want the best of both worlds? These brookies are your answer. They’ve got the chewy edges of a cookie with the fudgy middle of a brownie, and those toasted hazelnuts add just the right amount of crunch. Trust me, you won’t have to choose between cookies and brownies ever again.

What Kind of Hazelnuts Should I Use?

Raw, unsalted hazelnuts are your best bet for this recipe since you’ll have the most control over the final flavor. While you can use pre-roasted hazelnuts in a pinch, starting with raw ones lets you toast them yourself to bring out their natural oils and deepen their nutty flavor. If you’re buying hazelnuts in bulk, give them a quick smell test – they should have a sweet, clean aroma without any hint of mustiness. Most grocery stores sell hazelnuts with their skins on, which is totally fine – after toasting, you can easily remove most of the skins by rolling them in a clean kitchen towel. Just make sure your hazelnuts are fresh, as nuts can go rancid if stored too long at room temperature.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Hazelnuts: While hazelnuts give these brookies their signature flavor, you can swap them with almonds or walnuts. Just make sure to use the same amount and toast them lightly first to bring out their flavor.
• Tapioca starch: You can replace tapioca starch with cornstarch or arrowroot powder in equal amounts. If using regular flour, use 2 tablespoons more as it’s less absorbent.
• Chia seeds: Ground flax seeds work just as well – use the same amount and mix with the water called for in the recipe. Let it sit for 5 minutes before using.
• Brown rice syrup: If you can’t find brown rice syrup, try maple syrup or agave nectar. The texture might be slightly different, but they’ll still be good. You might need to reduce the water slightly as these are thinner than rice syrup.
• Blackstrap molasses: Regular molasses or even date syrup can work here. If using date syrup, add a tiny pinch more salt to balance the sweetness.
• Cocoa powder: Any unsweetened cocoa powder works here – Dutch process or natural. Just avoid hot chocolate mix as it contains sugar and other additives.

Watch Out for These Mistakes While Baking

The biggest challenge when making hazelnut brookies is getting the texture right – grinding the hazelnuts too fine will make your brookies dense and dry, while too coarse will make them fall apart, so aim for a medium-fine consistency similar to almond meal. Since these brookies use natural sweeteners like brown rice syrup and molasses, they can burn more quickly than traditional sugar-based cookies, so keep a close eye on them during the last few minutes of baking and remove them when the edges are just set but the center still looks slightly soft. To prevent the batter from becoming too sticky and difficult to work with, make sure your chia seed mixture has time to gel properly (about 10-15 minutes) before incorporating it into the other ingredients. For the best results, let these brookies cool completely on the baking sheet – trying to move them while warm can cause them to crumble since they need time to set up properly.

What to Serve With Brookies?

These chocolate-hazelnut brookies (that perfect mix between a brownie and cookie) are just begging to be paired with a cold glass of milk or plant-based milk alternative. If you’re feeling extra indulgent, try serving them slightly warm with a scoop of vanilla ice cream on top – the contrast between warm cookie and cold ice cream is so good! For a coffee break treat, these brookies go perfectly with a hot cup of coffee or espresso, especially since the hazelnut flavor pairs so nicely with coffee. You could also dress them up for dessert by adding a drizzle of warm chocolate sauce or a dollop of whipped cream on top.

Storage Instructions

Keep Fresh: These yummy hazelnut brookies stay good for about 5 days when you keep them in an airtight container at room temperature. I like to put a piece of parchment paper between layers to keep them from sticking together. Pro tip: add a slice of bread to the container to help keep them soft!

Freeze: Want to save some for later? These brookies freeze really well for up to 3 months! Just wrap them individually in plastic wrap, then pop them in a freezer bag. This way, you can grab one whenever you’re craving something sweet.

Thaw: When you’re ready to enjoy a frozen brookie, just take it out and let it sit at room temperature for about an hour. If you want it slightly warm, pop it in the microwave for 10-15 seconds – it’ll taste almost like it’s fresh from the oven!

Preparation Time	10-15 minutes
Cooking Time	9-11 minutes
Total Time	19-26 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 45-50 g
• Carbohydrates: 90-100 g

Ingredients

• 1 tsp baking powder
• 1/2 cup brown rice syrup (or honey as alternative)
• 1 tbsp blackstrap molasses (enhances depth and chewiness)
• 1 tbsp water
• 1/4 cup tapioca starch
• 1/4 cup unsweetened cocoa (I use Ghirardelli for richness)
• 1 cup whole hazelnuts (roasted and cooled for deeper flavor)
• 1/2 tsp sea salt (balances sweetness)
• 1 tsp vanilla extract (pure extract preferred)
• 1 tbsp chia seeds (adds nutrition and slight binding)

Step 1: Prepare the Oven and Mise en Place

• parchment paper

Preheat your oven to 375°F and line a baking sheet with parchment paper.

While the oven heats, measure out all your ingredients so everything is ready to go—this prevents any scrambling once you start mixing.

I always do this first because it keeps the baking process smooth and prevents over-mixing the dough, which can make these brookies tough instead of chewy.

Step 2: Process the Hazelnuts and Combine Dry Ingredients

• 1 cup whole hazelnuts
• 1/4 cup tapioca starch
• 1/4 cup unsweetened cocoa
• 1 tsp baking powder
• 1/2 tsp sea salt

Pulse the roasted hazelnuts in a food processor until they’re finely ground but still have some small pieces for texture—you want a consistency similar to coarse breadcrumbs, not a smooth butter.

Transfer the ground hazelnuts to a large mixing bowl, then add the tapioca starch, cocoa powder, baking powder, and sea salt.

Whisk these dry ingredients together thoroughly to distribute the leavening agent and salt evenly throughout, which ensures consistent flavor and rise in every bite.

Step 3: Build the Wet Ingredient Base

• 1/2 cup brown rice syrup
• 1 tbsp chia seeds
• 1 tbsp water
• 1 tbsp blackstrap molasses
• 1 tsp vanilla extract

In a small bowl, combine the brown rice syrup, chia seeds, and water.

Stir well and let it sit for about 30 seconds to allow the chia seeds to start absorbing liquid and create a binder.

Then add the blackstrap molasses and vanilla extract, stirring until fully incorporated.

The chia seeds act as an egg replacer here, and the molasses adds that deep, chewy quality you’d expect from a brownie.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Pour the wet ingredient mixture from Step 3 into the dry ingredients from Step 2.

Using a spatula or wooden spoon, gently fold and stir until a firm, cohesive dough forms.

Stop mixing as soon as everything is combined—over-mixing develops gluten and makes the brookies dense and cakey rather than fudgy.

I like to stir just until no dry streaks remain, then stop immediately.

Step 5: Shape and Bake the Brookies

• dough from Step 4

Using a small cookie scoop or spoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Use the back of a spoon or your fingers to gently flatten each dollop to about 1/4 inch thick—uniform thickness ensures even baking.

Place the baking sheet in your preheated 375°F oven and bake for 9 to 11 minutes, until the tops look set but still have a slight shimmer, indicating they’ll stay chewy inside.

Step 6: Cool and Finish

Remove the brookies from the oven and let them cool on the baking sheet for 3 to 5 minutes—this resting time allows the centers to firm up slightly while staying tender.

Transfer them to a wire rack and let them cool completely for about 15 minutes before serving.

They’ll continue to set as they cool, developing that perfect dense, fudgy texture with a subtle crunch from the hazelnuts.