Deliciously soft and chewy, and super flavorful hazelnut cookies — this recipe is vegan, gluten-free, oil-free, and refined sugar-free.
- Preheat oven to 350F. Line a baking tray with parchment paper. Set aside.
- Process all ingredients in a food processor until the mixture begins to form a ball.*
- 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.
- 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.
- Bake in a pre-heated oven for approx. 9 mins. Cool on a cooling rack and enjoy!
*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 tsp 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.