Gluten-free White Chocolate Nut Cookies

During one of my library book sprees, I came across The Rustic Italian Bakery, by Veronica Lavenia, and found some flavors familiar to those from my country and my childhood. She uses some naturally gluten free flour and some flour with low gluten content. In the case of these cookies I found the combination of white chocolate and hazelnut irresistible.

Unfortunately I soon discovered that the hazelnut flour in my pantry was not usable. In the heat of the summer, it had gone bad. Interestingly enough, the supermarket I went to that day didn’t have any form of hazelnut I could buy, so I chose to use almond meal instead. Almond flavor is definitely more subtle than hazelnut, especially if no almond extract is added to the recipe. So I roasted the almond meal to enhance its nuttiness and give a more distinctive taste.

The result was a rustic cookie with a soft heart of white chocolate so irresistible that we couldn’t stop eating them…


Gluten-free White Chocolate Nut Cookies

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Recipe by Simona Gluten-free Course: CookiesDifficulty: Easy
Prep time


Cooking time




  • 100 gr 100 Unsalted butter, at room temperature – 7 Tbsps

  • 75 gr 75 Light brown sugar – 3/8 cup

  • 1 large 1 Egg

  • 156 gr 156 Simona’s Flour Mix – 1 cup

  • 1/4 tsp 1/4 Salt

  • 1/4 tsp 1/4 Baking powder

  • 100 gr 100 Hazelnut flour (or almond meal, toasted – see note) – 1 cup

  • 150 gr 150 White chocolate, roughly chopped -7/8 cup


  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Work the butter and sugar with a spatula or a wooden spoon, until they reach a smooth consistency.
  • Add the egg and mix well. In a small bowl mix together the flour, salt, baking powder, and nut flour.
  • Add the flour mixture to the butter mixture and mix until well distributed. Lastly, add the white chocolate and work the dough well.
  • Place the dough between two pieces of plastic wrap. With a rolling pin roll out the dough to a 1/4″ thick sheet. Use a pastry cutter with a fluted edge, if you have it, or a regular pizza cutter, to cut out 2X1.5 inch cookies, slightly diagonally.
  • Arrange the cookies on the baking sheets, and bake for 14 to 16 minutes, turning the pans around halfway through baking, until the cookies are fragrant. Set the pans on a cooling rack and cool for 10 minutes, then transfer the cookies to the rack to cool completely.


  • To toast almond meal – Preheat the oven to 350 F. Place a piece of parchment paper on a baking sheet and put almond meal onto the sheet to toast for 5-10 minutes, stirring often, until fragrant and toasted. Don’t get distracted because it can easily burn. Let is cool before using in the recipe.

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