Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Hazelnut Cookies (Gluten-Free, Vegan)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

Units Scale

For the Flax Egg:

Rest of the Ingredients:


Instructions

  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 get a homogeneous dough.
  6. Fold in Hazelnuts: Gently fold in the chopped hazelnuts.
  7. Chill Dough Until Firm: Wrap 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 line a baking sheet with parchment paper or a silpat.
  9. 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).
  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 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