Try these hazelnut cookies when you need a quick and easy cookie recipe. With just a few ingredients, these hazelnut flour cookies are perfect for dessert, a snack-or even for breakfast!
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These simple hazelnut cookies are one of the first cookies I made when I started baking gluten-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 hot chocolate or coffee.
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Easy 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.
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 hazelnut cookies plain, for breakfast---they're perfect with a pumpkin spice latte!
More easy cookie recipes
- 15 Delicious Keto Cookies To Bake Right Now
- 12 Easy Paleo Christmas Cookies to Make Your Holidays Merry
- 11 Easy Christmas Cookies That Are Vegan and Paleo
- Pecan Sandies Cookie Recipe
- Easy Almond Butter Chocolate Chip Cookies
Hazelnut Cookies
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.
Lauren says
no egg?
Lisa says
Nope, no egg in this one.
heather says
i can not do almond flour is there another i can use?
Lisa says
Hi Heather, I have not tested this recipe without almond flour. If you try a substitution, let me know how it turns out.
tess1082 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.
Anulka says
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 says
Sorry, I meant "substituted the ghee for coconut OIL"
Tracy says
I'm not a fan of honey. What other sweetener can be used to replace the honey?
Lisa says
Tracy, I haven't tested any other sweeteners in this recipe. If you try a substitution, let me know how it turns out.
Aurélie says
I do have some unblanched hazelnut flour.
Is that still ok ?! or should I get the blanched one ?
Thanks a lot
Lisa says
I haven't tested this recipe with unblanched hazelnut flour. If you try it, let me know how it works out. 🙂
Elizabeth says
I can't use ghee; coconut oil would be the only thing I could substitute. Thoughts? Thanks!
Lisa says
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 says
Perfect cookie recipe for the holidays. I bet they would be good topped with cashew frosting!
ilka says
I love this paleo recipe and I love the simplicity of this cookie. Pinning!
Chrissa - Physical Kitchness says
OMG hazelnuts are my favorite!!!!! I've never seen a cookie version with my fav nut. THANK YOU!!!!!!!! This is amazing!
Lisa says
You're welcome, Chrissa! Hope you enjoy them 🙂
Michelle says
Mmm these look great. What do you think about using coconut oil instead of the ghee?
Thanks! 🙂
Lisa says
Hi Michelle, I haven't tested these with coconut oil. If you try it, let me know how it turns out!
Sabrina says
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 says
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 says
These look and sound absolutely delightful. It is a fantastic flavor too!
Patricia Disbrow says
Conversion to cups please. I tried with a calculation chart and it says 100 grams = .6 cups????
Lisa says
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 says
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 says
Not nearly moist enough with ingredient quantities specified.
I've had to add coconut milk to get satisfactory doughyness.