Crispy hazelnut cookies that are super simple to make and delicious to eat! Perfect for your Christmas cookie platter and holiday parties, but also great anytime of the year! A batch is ready from scratch in just 45 minutes, and they are totally gluten-free, dairy-free and vegan.
Jump to:
- It’s Cookie Baking Season!
- Our Favorite Gluten-Free Cookies:
- Amazing Hazelnut Cookies
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Hazelnut Cookies (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Gluten-Free Cookie Recipes to Bake:
- Crispy Hazelnut Cookies (Gluten-Free, Vegan)
It’s Cookie Baking Season!
When the weather’s cold outside, nothing beats baking a fresh batch of cookies, pulling them out of the still-warm oven, and then biting into a mouthful of bliss.
Snowing out? Wind blowing non-stop? Not a problem. It’s the perfect time to switch on the oven!
Stay home, turn on those Christmas songs, whip up a batch of cookie dough and bake. Let the oven warm up your kitchen and fill your house with the glorious smell of freshly baked cookies.
Amazing Hazelnut Cookies
Today, the highlight is this batch of gluten-free hazelnut cookies, a result of my latest egg-free and dairy-free kitchen experiments.
They’re so easy to make, and are ready in less than 45 minutes from start to finish. I love the crunchy hazelnut bits in these cookies; they’re just the perfect amount of hazelnut flavor and makes the cookies feel so incredibly luxurious.
And if you need anything else to convince you of how good they are, this delicious cookie recipe passed Juan’s taste test with flying colors (he can be pretty picky sometimes, but shhh, let’s just keep it between you and me alright?).
Why This Recipe Works:
- Simple Ingredients: The main ingredients needed for this gluten-free hazelnut cookie recipe are easily accessible at the local grocery store (nothing fancy required)!
- Easy to Make: Preparing the cookie dough is just a matter of mixing the dry ingredients with the wet ingredients, and then shaping the dough into balls that we flatten before baking. It really doesn’t get any easier than this!
- Totally Gluten-Free, Dairy-Free and Vegan: The good news is that these hazelnut cookies are 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease, or gluten or lactose intolerances, or those simply on a vegan or gluten-free diet can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free hazelnut cookies recipe.
(For exact measurement and quantities, please scroll down to the recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Flax Egg: I used a flax egg to keep this recipe egg-free and vegan. I used brown flaxseed meal, but you can use golden flaxseed meal too. However, if you are not allergic to eggs nor on a vegan diet, feel free to replace the flax egg with a chicken egg instead.
- Corn Flour: Corn flour is not the same as corn starch. If if you don’t have corn flour, you may use white rice flour as a replacement.
- Tapioca Starch: If you don’t have tapioca starch (also known as tapioca flour) on hand, you may substitute it with equal amounts of arrowroot starch (also known as arrowroot starch).
- Coconut Oil: For baking, I prefer using refined coconut oil (which has a more neutral flavor) as opposed to extra virgin coconut oil (which has a more pronounced coconut taste and smell). You may also use vegan butter instead. Alternatively, if you are not lactose-intolerant or vegan, feel free to use normal unsalted butter instead.
- Sugar: I used granulated white sugar, but you may also use light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar).
- Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you may also use another unsweetened non-dairy milk (such as cashew milk, tigernut milk, rice milk, oat milk, soy milk, or coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, feel free to leave it out if you prefer not to use it (or simply don’t have it on hand).
- Hazelnuts: Since this is a hazelnut cookie recipe, the chopped raw shelled hazelnuts are the star here. Alternatively, you may also use other chopped nuts (such as almonds, walnuts, pistachios or macadamia nuts).
How to Make Hazelnut Cookies (Step by Step):
1. Prepare Flax Egg
Prepare the flax egg by combining flaxseed meal with water in a small bowl. Mix well and set in the refrigerator to chill for 15 minutes.
2. Whisk Dry Ingredients
In a medium bowl, place the corn flour, tapioca starch and salt and mix well to combine.
3. Beat Coconut Oil and Sugar
In a large mixing bowl, beat the softened coconut oil with sugar until fluffy.
4. Add Flax Egg, Milk and Vanilla
Add in the flax egg, almond milk and vanilla extract to the large bowl and whisk until combined.
5. Combine Wet and Dry Ingredients to Form Dough
Sift the dry ingredients into the wet ingredients and mix well until you a homogeneous dough forms.
6. Fold in Hazelnuts
Chop the whole hazelnuts and then gently fold in the chopped hazelnuts.
7. Chill Dough Until Firm
Wrap the hazelnut cookie dough in plastic wrap and chill in the refrigerator for 15 minutes until firm.
8. Preheat and Line
While the hazelnut cookie dough is chilling, preheat oven to 350F (180C) and adjust the oven rack to the middle position. Line a baking sheet with parchment paper or a silpat.
9. Roll Dough into Balls
Once dough is firm, use a cookie scoop to scoop a heaping tablespoon of dough and roll dough between your palms to form balls (you should be able to get 12 balls of dough from the recipe).
10. Place Dough Balls on Cookie Sheet and Flatten Slightly
Place balls of dough 2 inches apart in a single layer on the prepared baking sheet, then use your fingers to flatten the balls slightly.
11. Bake Until Set
Bake cookies for 12 to 14 minutes until set, then let the cookies cool on a cooling rack at room temperature completely before enjoying these crispy cookies.
Dish by Dish Tips/Tricks:
- Not Vegan or Allergic to Eggs? I used a flax egg to keep this recipe egg-free and vegan. I used brown flaxseed meal, but you can use golden flaxseed meal too. However, if you are not allergic to eggs nor on a vegan diet, feel free to replace the flax egg with a chicken egg instead.
- Swap Out Hazelnuts for Other Nuts: Since this is a hazelnut cookie recipe, the chopped raw shelled hazelnuts are the star here. Alternatively, you may also use other chopped nuts (such as almonds, walnuts, pistachios or macadamia nuts).
- Add Chocolate: If you’re a chocolate lover and want to make chocolate hazelnut cookies, feel free to mix dark chocolate chunks in the dough before baking.
Recipe FAQs:
To store, place the cooled hazelnut cookies in an airtight container and store at room temperature for up to 5 days.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintCrispy Hazelnut Cookies (Gluten-Free, Vegan)
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
Description
Crispy hazelnut cookies that are super simple to make and delicious to eat! Perfect for your Christmas cookie platter and holiday parties, but also great anytime of the year! A batch is ready from scratch in just 45 minutes, and they are totally gluten-free, dairy-free and vegan.
Ingredients
For the Flax Egg:
- 1 tablespoon flaxseed meal
- 3 tablespoons filtered water
Rest of the Ingredients:
- 3/4 cup corn flour
- 3/4 cup tapioca starch
- 1/4 teaspoon salt
- 1/2 cup coconut oil, softened
- 1/2 cup sugar
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 1/4 cup raw shelled hazelnuts, chopped
Instructions
- Prepare Flax Egg: Prepare the flax egg by combining flaxseed meal with water in a small bowl. Mix well and set in the refrigerator to chill for 15 minutes.
- Whisk Dry Ingredients: In a medium bowl, place the corn flour, tapioca starch and salt and mix well to combine.
- Beat Coconut Oil and Sugar: In a large mixing bowl, beat the softened coconut oil with sugar until fluffy.
- Add Flax Egg, Milk and Vanilla: Add in the flax egg, almond milk and vanilla extract to the large bowl and whisk until combined.
- Combine Wet and Dry Ingredients to Form Dough: Sift the dry ingredients into the wet ingredients and mix well until you get a homogeneous dough.
- Fold in Hazelnuts: Gently fold in the chopped hazelnuts.
- Chill Dough Until Firm: Wrap dough in plastic wrap and chill in the refrigerator for 15 minutes until firm.
- Preheat and Line: While the hazelnut cookie dough is chilling, preheat oven to 350F (180C) and line a baking sheet with parchment paper or a silpat.
- Roll Dough into Balls: Once dough is firm, scoop dough by heaping tablespoon and roll dough between your palms to form balls (you should be able to get 12 balls of dough from the recipe).
- Place Dough Balls on Cookie Sheet and Flatten Slightly: Place balls of dough 2 inches apart in a single layer on the prepared baking sheet, then use your fingers to flatten the balls slightly.
- Bake Until Set: Bake cookies for 12 to 14 minutes until set, then let cool before removing from pan and serving.
Notes
Flax Egg: I used a flax egg to keep this recipe egg-free and vegan. I used brown flaxseed meal, but you can use golden flaxseed meal too. However, if you are not allergic to eggs nor on a vegan diet, feel free to replace the flax egg with a chicken egg instead.
Corn Flour: Corn flour is not the same as corn starch. If if you don’t have corn flour, you may use white rice flour as a replacement.
Tapioca Starch: If you don’t have tapioca starch (also known as tapioca flour) on hand, you may substitute it with equal amounts of arrowroot starch (also known as arrowroot starch).
Coconut Oil: For baking, I prefer using refined coconut oil (which has a more neutral flavor) as opposed to extra virgin coconut oil (which has a more pronounced coconut taste and smell). You may also use vegan butter instead. Alternatively, if you are not lactose-intolerant or vegan, feel free to use normal butter instead.
Sugar: I used granulated white sugar, but you may also use light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar).
Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you may also use another unsweetened non-dairy milk (such as cashew milk, tigernut milk, rice milk, oat milk, soy milk, or coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, feel free to leave it out if you prefer not to use it (or simply don’t have it on hand).
Hazelnuts: Since this is a hazelnut cookie recipe, the chopped raw shelled hazelnuts are the star here. Alternatively, you may also use other chopped nuts (such as almonds, walnuts, pistachios or macadamia nuts).
Storing: To store, place in the cooled hazelnut cookies in an airtight container and store at room temperature for up to 5 days.
Note: This recipe was originally published in 2016, but has since been updated to include clearer step-by-step instructions, as well as ingredient notes and substitutions.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: Western
Keywords: hazelnut cookies
can I sub almond flour instead?
Hi Kim, I personally haven’t tried making this with almond flour, so I’m not sure how that would turn out, sorry about that!
Wow Felicia – how I applaud you for your perseverance and creativity that you put together to bring about new recipes that are both healthy and delicious to the taste buds.
While taste and flavours are a matter of choices we indulge in our eating, it is definitely great to cultlivate the habit of making good choices – especially of food choices. I can see that the ingredients you have selected for most of your recipies are healthy ones and therefore it is a great way to provide more options/alternatives for those of us who want to choose the healthier options. Keep up the great work and share with us more of your discovered gems!
Sending you lots of love and blessings 🙂
Mum
★★★★★
Thanks for your constant support mummy! Making right food choices according to our bodies is very important – especially in a world where junk food is so easily available and the easy and cheap tend to be unhealthy, while the nutritious foods tend to require more time and work and are generally more expensive. Anyway…love you lotssss!