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.
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.
- 100 grams blanched hazelnut flour (I order mine here)
- 150 grams blanched almond flour (about 1-1/2 cups)
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/4 cup melted grass-fed organic ghee
- 1/4 cup honey
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees.
- Combine dry ingredients in large bowl. Combine wet ingredients in small. Pour wet ingredients into dry, and stir until a thick dough is formed.
- Use a small cookie scoop, scoop onto baking sheet lined with parchment paper. Use a small piece of parchment to flatten cookies to 1/4 inch thick.
- Bake until just starting to brown, 10-12 minutes. Cool on wire rack.