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 paleo hot chocolate.
MY LATEST RECIPESThese 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 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 grass-fed organic ghee melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
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Preheat oven to 325 degrees.
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Combine dry ingredients in large bowl. Combine wet ingredients in small. Pour wet ingredients into dry, and stir until a thick dough is formed.
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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.
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Bake until just starting to brown, 10-12 minutes. Cool on wire rack.
no egg?
Nope, no egg in this one.
i can not do almond flour is there another i can use?
Hi Heather, I have not tested this recipe without almond flour. If you try a substitution, let me know how it turns out.
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.
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.
Sorry, I meant “substituted the ghee for coconut OIL”
I’m not a fan of honey. What other sweetener can be used to replace the honey?
Tracy, I haven’t tested any other sweeteners in this recipe. If you try a substitution, let me know how it turns out.
I do have some unblanched hazelnut flour.
Is that still ok ?! or should I get the blanched one ?
Thanks a lot
I haven’t tested this recipe with unblanched hazelnut flour. If you try it, let me know how it works out. 🙂
I can’t use ghee; coconut oil would be the only thing I could substitute. Thoughts? Thanks!
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!
Perfect cookie recipe for the holidays. I bet they would be good topped with cashew frosting!
I love this paleo recipe and I love the simplicity of this cookie. Pinning!
OMG hazelnuts are my favorite!!!!! I’ve never seen a cookie version with my fav nut. THANK YOU!!!!!!!! This is amazing!
You’re welcome, Chrissa! Hope you enjoy them 🙂
Mmm these look great. What do you think about using coconut oil instead of the ghee?
Thanks! 🙂
Hi Michelle, I haven’t tested these with coconut oil. If you try it, let me know how it turns out!
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!