Paleo Hazelnut Cookies

Paleo Hazelnut Cookies

These simple paleo hazelnut cookies are one of the first cookies I made when I went grain-free. I experimented with a lot of different flours, and the combination of hazelnut flour (finely ground blanched hazelnuts) and almond flour was perfect for these cookies. They are nutty, chewy and not-too-sweet — perfect with a dairy-free cappuccino.

These cookies are quick and easy to put together, and the recipe makes just enough to fill one large cookie sheet. You can place them close together since, unlike traditional cookies, they don’t spread when baked. I use a tablespoon-size cookie scoop to make the cookies, and flatten them with a small piece of parchment paper. This way I can fit all two dozen cookies onto one 13 x 18-inch baking sheet. And I double up the baking sheets to insulate the bottom of the cookies, so they don’t get too brown.

These quick and easy paleo hazelnut cookies are gluten-free, grain-free, and egg-free. They are nutty, chewy and not too sweet — perfect with a cup of tea.

To dress the cookies up, you can always add jam thumbprints or dip them in chocolate. I’ve even been known to make s’mores with them in the summer. But most of all, I like these paleo hazelnut cookies plain, for breakfast.

Paleo Hazelnut Cookies
 
Serves: 24 cookies
Ingredients
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients in large bowl. Combine wet ingredients in small. Pour wet ingredients into dry, and stir until a thick dough is formed.
  3. Use a small cookie scoop, scoop onto baking sheet lined with parchment paper. Use a small piece of parchment to flatten cookies to ¼ inch thick.
  4. Bake until just starting to brown, 10-12 minutes. Cool on wire rack.

 

P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories, you’ll never wonder what to make.

Comments

    • says

      Hi Heather, I have not tested this recipe without almond flour. If you try a substitution, let me know how it turns out.

    • says

      In case this helps anyone else who can’t eat almonds- I made this with only Bob’s Red Mill hazelnut flour (2.5 cups) and they turned out great. A bit crumbly, but delicious. I put a piece of 85% dark chocolate on top before baking and sprinkled Maldon salt on top as soon as they came out. Delicious. Perfect if you’re eating low sugar.

    • says

      Tracy, I haven’t tested any other sweeteners in this recipe. If you try a substitution, let me know how it turns out.

  1. Aurélie says

    I do have some unblanched hazelnut flour.
    Is that still ok ?! or should I get the blanched one ?

    Thanks a lot

    • says

      I haven’t tested this recipe with unblanched hazelnut flour. If you try it, let me know how it works out. :)

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>