Try these paleo hazelnut cookies when you need a quick and easy gluten-free cookie recipe. With just a few ingredients, these cookies are perfect for dessert, a snack—or even for breakfast!

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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 hot chocolate or coffee.

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Easy Paleo Hazelnut Cookies

These cookies are quick and easy to put together and use just seven ingredients. Here's what you'll need to make them:

Blanched hazelnut flour - Be sure to use blanched hazelnut flour that is very finely ground like this one.
Blanched almond flour - The same goes for almond flour, the finer it is ground the better your baked goods will turn out. I always use this one.
Baking soda
Sea salt
Ghee
Honey
Vanilla

One of the things that makes these cookies so quick and easy is you just stir the ingredients together until a dough forms. There's no need to use a mixer or food processor.

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.

Use a tablespoon-size cookie scoop to make the cookies and flatten them with a small piece of parchment paper. This way you can fit all two dozen cookies onto one 13 x 18-inch baking sheet. And 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 hot chocolate.

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---they're perfect with a pumpkin spice latte!

More easy cookie recipes

Paleo Hazelnut Cookies

Try these quick and easy paleo hazelnut cookies when you need a versatile gluten-free cookie recipe. With just a few ingredients, these not-too-sweet cookies are a perfect treat for dessert, a snack—
or even for breakfast.

4.91 from 53 votes

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Prep Time: 10

Cook Time: 10

Servings: cookies

Course: Dessert

Cuisine: American

Diet: Gluten Free, Paleo, Vegetarian

Author: Lisa Wells

Ingredients

▢ 100 grams blanched hazelnut flour (I order mine here) about 1 cup
▢ 150 grams blanched almond flour about 1-½ cups
▢ ¼ teaspoon baking soda
▢ ⅛ teaspoon sea salt
▢ ¼ cup ghee melted
▢ ¼ cup honey
▢ 1 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees.
Combine dry ingredients in a 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 a baking sheet lined with parchment paper. Use a small piece of parchment to flatten cookies to ¼ inch thick.
Bake until just starting to brown, 10-12 minutes. Cool on wire rack.

Nutrition

Calories: 89kcal Carbohydrates: 5g Protein: 2g Fat: 7g Saturated Fat: 2g Cholesterol: 5mg Sodium: 24mg Potassium: 2mg Fiber: 1g Sugar: 3g Vitamin C: 1mg Calcium: 19mg Iron: 1mg

Keyword: Baking

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Comments

Lauren

April 08, 2014 at 8:07 pm

no egg?

- Lisa
  
  April 17, 2014 at 12:19 pm
  
  Nope, no egg in this one.
  
heather

November 21, 2014 at 6:17 pm

i can not do almond flour is there another i can use?

- Lisa
  
  November 22, 2014 at 4:24 pm
  
  Hi Heather, I have not tested this recipe without almond flour. If you try a substitution, let me know how it turns out.
  
- tess1082
  
  April 18, 2015 at 2:20 pm
  
  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.
  
  - Anulka
    
    February 23, 2016 at 12:10 pm
    
    I followed this advice (used only 2.5 cups of Bob's Red Mill hazelnut flour ), but also added in 1 egg to help the dough hold together. I also substituted the ghee for coconut flour, the honey for maple syrup (same proportions), and added in some cocoa poweder to make a chocolate version of the cookies. Worked like a charm.
    
    - Anulka
      
      February 23, 2016 at 12:11 pm
      
      Sorry, I meant "substituted the ghee for coconut OIL"
      
Tracy

November 23, 2014 at 2:25 pm

I'm not a fan of honey. What other sweetener can be used to replace the honey?

- Lisa
  
  November 24, 2014 at 8:11 am
  
  Tracy, I haven't tested any other sweeteners in this recipe. If you try a substitution, let me know how it turns out.
  
Aurélie

June 14, 2015 at 3:47 pm

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

Thanks a lot

- Lisa
  
  June 18, 2015 at 10:45 am
  
  I haven't tested this recipe with unblanched hazelnut flour. If you try it, let me know how it works out. 🙂
  
Elizabeth

September 16, 2015 at 11:57 am

I can't use ghee; coconut oil would be the only thing I could substitute. Thoughts? Thanks!

- Lisa
  
  September 17, 2015 at 1:41 pm
  
  Hi Elizabeth, I have not made them with coconut oil but I think that would be the closest substitute. If you try it, let me know how they turn out!
  
Sara -The Organic Dietitian

November 12, 2015 at 6:27 pm

Perfect cookie recipe for the holidays. I bet they would be good topped with cashew frosting!

ilka

November 29, 2015 at 8:00 am

I love this paleo recipe and I love the simplicity of this cookie. Pinning!

Chrissa - Physical Kitchness

November 30, 2015 at 11:27 pm

OMG hazelnuts are my favorite!!!!! I've never seen a cookie version with my fav nut. THANK YOU!!!!!!!! This is amazing!

- Lisa
  
  December 01, 2015 at 6:19 pm
  
  You're welcome, Chrissa! Hope you enjoy them 🙂
  
Michelle

February 04, 2016 at 6:02 pm

Mmm these look great. What do you think about using coconut oil instead of the ghee?

Thanks! 🙂

- Lisa
  
  February 05, 2016 at 12:55 pm
  
  Hi Michelle, I haven't tested these with coconut oil. If you try it, let me know how it turns out!
  
Sabrina

January 11, 2017 at 4:09 pm

just followed this link from a recent recipe, love the hazelnut-almond flour combination and good thinking about chocolate dip and smoore base! thank you for this!

Missy

October 11, 2020 at 1:21 pm

This were good out of the oven, but they just didn't taste so great the next day. Soft and mealy texture after a few hours. Next time, maybe I'll just make half a recipe and eat them fresh.

Andrea

February 22, 2021 at 2:48 pm

These look and sound absolutely delightful. It is a fantastic flavor too!

Patricia Disbrow

March 23, 2021 at 10:10 am

Conversion to cups please. I tried with a calculation chart and it says 100 grams = .6 cups????

- Lisa
  
  March 25, 2021 at 5:12 pm
  
  Hi Patricia, 100 grams by weight is about 1 cup. This post about measuring almond flour would be helpful for measuring other nut flours as well.
  
Jtk

December 07, 2022 at 11:40 am

I made the recipe subbing organic raw cane sugar for honey, but the dough wouldn't come together well & produced a delicious but too crumbly cookie. I then added an egg and about an 1/4 c of buckwheat flour and tried again. Adding a few more minutes to brown, they're delicious!

oldagpro

March 05, 2023 at 5:35 pm

Not nearly moist enough with ingredient quantities specified.
I've had to add coconut milk to get satisfactory doughyness.