• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Unconventional Baker
  • Recipes
  • Book
  • About
menu icon
go to homepage
  • Recipes
  • Book
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Other Cookies

    Hazelnut Cookies

    Published: Jun 22, 2019 by Audrey · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    These dreamy hazelnut cookies are a new favorite here. I just love how full of flavor they are, yet with such a minimal and simple ingredients list. Hazelnut butter is the magical ingredient that makes these cookies super special.

    Soft and chewy and deep flavored, plus perfectly crumbly -- these little cuties go ah-ma-zing with a glass of almond milk! Or as a little snack to pack for the road.

    These little gluten-free vegan hazelnut cookies can be made two ways. Simple pressed round cookies as pictured above, or as cutout cookies as pictured below. For the cutouts, I used the same scalloped square mold as I used for my favorite cashew butter tea biscuits. And for the letter press, I used this stamp set.

    Quick note: the cutout cookies, because of their size and shape, are a little bit delicate before baking and require a careful and patient method of transferring them onto the baking sheet to bake (as this recipe is oil-free and I tried not to use any gums or starches for the gluten-free flour here to keep things simple). Don't fret if a cookie breaks mid-transfer. It happens. Just add it back to the scraps and roll it out again. I find that the easiest way to transfer them is by using a metal spatula to scoop them up and a metal knife to gently push them off the spatula onto the prepared baking tray.

    I hope it doesn't make the recipe sound intimidating -- the cutout cookies a breeze to make once you get the hang of it. And if you don't, you can always go with plan a and turn them into little round pressed cookies instead :)

    Print

    Hazelnut Cookies

    Hazelnut Cookies -- vegan gluten-free
    Print Recipe

    ★★★★★

    5 from 1 reviews

    Deliciously soft and chewy, and super flavorful hazelnut cookies -- this recipe is vegan, gluten-free, oil-free, and refined sugar-free.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 20 minutes
    • Cook Time: 9 minutes
    • Total Time: 29 minutes
    • Yield: 7-10 cookies
    • Category: cookies
    • Method: baked
    • Cuisine: dessert

    Ingredients

    • 7 tbsp white rice flour
    • 3 tbsp natural creamy hazelnut butter
    • 2 tbsp dark maple syrup
    • ⅛ tsp salt

    Instructions

    1. Preheat oven to 350F. Line a baking tray with parchment paper. Set aside.
    2. Process all ingredients in a food processor until the mixture begins to form a ball.*
    3. For regular round cookies (skip to step 4 for cutout cookies instructions): Remove the dough mixture from the processor and shape into a ball of dough with your hands. Divide this mixture into 7 smaller balls of dough. Roll each one into a little ball and place on the prepared baking sheet, spacing them out 2" apart. Press each cookie down with a fork, first going in one direction, then in the other, to flatten.
    4. For cutout hazelnut cookies (skip if making round cookies -- see step 3): Remove the dough mixture from the processor and shape into a ball of dough with your hands. Place on a large piece of parchment paper and cover with another. Roll out the dough with a rolling pin until it's about an ⅛" thick. Remove the top sheet of parchment. Use a cookie cutter to cut out desired shapes. Carefully transfer the cookies using a spatula onto the prepared baking tray. Gather remaining dough scraps (and any cookies that might have broken mid-transfering -- hey, it happens... :) ), roll into a ball and repeat the process.
    5. Bake in a pre-heated oven for approx. 9 mins. Cool on a cooling rack and enjoy!

    Notes

    *The texture of the dough can be different depending on the hazelnut butter used. For example sometimes you might get a batch that’s more “oily” other times one that’s more dry + brands vary, etc. The dough should be soft and pliable. But if the mixture feels too sticky at this point, add a bit more flour (1 teaspoon at a time) and process again to incorporate; if too dry, add a bit more maple syrup or hazelnut butter. I recommend using a very creamy hazelnut butter -- be sure to stir the jar well after opening first.

    Keywords: Gluten-Free Vegan Hazelnut Cookies (Oil-Free and Refined Sugar-Free)

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it ##unconventionalbaker

    Share on PinterestShare on FacebookShare on Twitter

    More Other Cookies

    • Fig & Orange Roll-Up Cookies
    • Chocolate Almond Biscotti
    • Cherry Almond Thumbprint Cookies
    • Apple Cinnamon Oatmeal Cookies

    Reader Interactions

    Comments

    1. Miriam says

      June 23, 2019 at 7:18 am

      Came out delicious! I used hazelnut almond butter because the store didn't have just hazelnut, and added dark chocolate chips on top for fun on half the batch - came out wonderfully and super easy to make :-) I guess my only comment is these are expensive to make - need to see if I can make my own hazelnut butter and if it ends up being cheaper.

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Popular

    • Anti-Inflammatory Lemon Ginger Turmeric Iced Tea
    • Simple Gluten-Free Vegan Shortbread Cookies
    • Coconut Mango Tapioca Pudding
    • Raw Tiramisu

    I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. I hope you enjoy the site and find something yummy to make!

    More about me →

    Citrus Season

    • Blood Orange Tart
    • Blood Orange Bundt Cake with Salted Chocolate Ganache
    • Coconut Lime Cream Chocolates
    • Ginger Turmeric Lemon Cream Bars

    Footer

    ↑ back to top

    About

    • About
    • Baking Resources

    Subscribe

    • Sign Up! for recipe updates

    Questions?

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Unconventional Baker