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!
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 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 paleo dessert recipes
Paleo Hazelnut Cookies
or even for breakfast.
Ingredients
- 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 ghee melted
- 1/4 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 1/4 inch thick.
- Bake until just starting to brown, 10-12 minutes. Cool on wire rack.
Nutrition
More easy cookie recipes
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- Paleo Pecan Sandies Cookie Recipe
- Easy Almond Butter Chocolate Chip Cookies
Lauren
April 8 at 8:07 pmno egg?
Lisa
April 17 at 12:19 pmNope, no egg in this one.
heather
November 21 at 6:17 pmi can not do almond flour is there another i can use?
Lisa
November 22 at 4:24 pmHi 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 at 2:20 pmIn 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 at 12:10 pmI 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 at 12:11 pmSorry, I meant “substituted the ghee for coconut OIL”
Tracy
November 23 at 2:25 pmI’m not a fan of honey. What other sweetener can be used to replace the honey?
Lisa
November 24 at 8:11 amTracy, 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 at 3:47 pmI do have some unblanched hazelnut flour.
Is that still ok ?! or should I get the blanched one ?
Thanks a lot
Lisa
June 18 at 10:45 amI haven’t tested this recipe with unblanched hazelnut flour. If you try it, let me know how it works out. 🙂
Elizabeth
September 16 at 11:57 amI can’t use ghee; coconut oil would be the only thing I could substitute. Thoughts? Thanks!
Lisa
September 17 at 1:41 pmHi 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 at 6:27 pmPerfect cookie recipe for the holidays. I bet they would be good topped with cashew frosting!
ilka
November 29 at 8:00 amI love this paleo recipe and I love the simplicity of this cookie. Pinning!
Chrissa - Physical Kitchness
November 30 at 11:27 pmOMG hazelnuts are my favorite!!!!! I’ve never seen a cookie version with my fav nut. THANK YOU!!!!!!!! This is amazing!
Lisa
December 1 at 6:19 pmYou’re welcome, Chrissa! Hope you enjoy them 🙂
Michelle
February 4 at 6:02 pmMmm these look great. What do you think about using coconut oil instead of the ghee?
Thanks! 🙂
Lisa
February 5 at 12:55 pmHi Michelle, I haven’t tested these with coconut oil. If you try it, let me know how it turns out!
Sabrina
January 11 at 4:09 pmjust 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!