Paleo Hazelnut Cookies (vegan, gluten-free, grain-free, dairy-free)

These paleo hazelnut cookies are soft, chewy and full of hazelnut flavor! They’re also vegan, gluten-free and dairy-free.

I’m super excited to be working with Bob’s Red Mill today to bring you these delightful little paleo hazelnut cookies. They recently sent me a big box of flour and as soon as I got it, I ripped into the hazelnut flour and went to work on these cookies. I’ve tried making hazelnut flour in my food processor but it goes from being too coarse to immediately releasing its oils and heading the way of nut butter. I can never get it fine enough! So I was beyond thrilled to get my hands on something that’s more finely ground than what I could make.

Wondering what else you can make with hazelnut flour other than these cookies? These hazelnut muffins are a must-make! They’re almost like angel food-like in texture and so, so good!

These chocolate hazelnut cupcakes are also amazing with hazelnut flour. Actually, anything I’ve tried with hazelnut flour has been awesome. It’s great stuff!

Soft and Chewy Paleo Hazelnut Cookies – Nobody will have a clue that these are vegan, grain-free, gluten-free! #bobsredmill

The first few times I made these paleo hazelnut flour cookies, I didn’t use any nut butter and while delicious, they were kind of hard to handle. As soon as you picked them up and bit into them, they started falling apart. I wanted to keep these vegan so instead of adding an egg, I added 1/4 cup hazelnut butter to the dough. Now they’re sturdy enough to be stacked, which is really helpful if you want to give these out during the holidays, which is what I’ve been doing. I don’t have any friends who follow any special diets and they’ve all been very pleased with these nutty and chocolaty paleo cookies!

Hazelnut butter is expensive so I recommend making your own by using this chocolate hazelnut butter recipe. Just do steps 1-3 and don’t add any of the ingredients listed after hazelnuts.

And if you make your own hazelnut butter, then you can make my chocolate hazelnut fudge. It has the texture of traditional fudge and unlike so many other paleo fudges, doesn’t melt at room temperature!

If you don’t have hazelnut butter or hazelnuts on hand, try my perfect paleo chocolate chip cookies for some paleo cookies that taste just like regular gluten-containing cookies!

Soft and Chewy Paleo Hazelnut Cookies – grain-free, gluten-free and vegan! #bobsredmill

I haven’t tried subbing almond butter in these cookies but I’m assuming it’d overpower the hazelnut taste in the hazelnut flour. Then you might as well use almond flour instead of hazelnut flour and turn them into chocolate almond cookies. If you do use freshly made nut butter, which is usually much runnier than refrigerated nut butter, you’ll probably have to refrigerate the dough for about 30 minutes before rolling.

Something else that helped keep the cookies together was rolling them in sugar. I used granulated sugar but raw sugar works well, too, and so does coconut sugar if you don’t mind its darker taste. Make sure to use one of the latter two if you want to make these paleo. Or you can skip the sugar rolling step all together but then they’ll be a little more delicate.

Soft and Chewy Paleo Hazelnut Cookies – vegan, grain-free, gluten-free, dairy-free! #bobsredmill

Have you ever baked with hazelnut flour before? After making these chocolate hazelnut cookies, I can’t wait to try some more recipes with it! This stuff is SO good. Links are welcome in the comments!

Be sure to check out Bob’s Red Mill’s homepage for a $1 coupon and their monthly specials! For my whole grain baking friends out there: their amazing whole wheat pastry flour is 25% off :)

Paleo Hazelnut Cookies (vegan, grain-free, gluten-free, dairy-free)

♥♥♥♥♥
Rated 4.9 by 7 readers
Paleo Hazelnut Cookies (vegan, gluten-free, grain-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 18 cookies

Ingredients

  • 1/4 cup (56 grams) coconut oil, melted1
  • 1/3 cup (79 milliliters) maple syrup
  • 1/4 cup (64 grams) hazelnut butter2
  • 1 teaspoon vanilla extract
  • 1 cup + 3 tablespoons (133 grams) Bob's Red Mill hazelnut flour / meal
  • 2 tablespoons (14 grams) coconut flour, sifted if lumpy
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (85 grams) semi-sweet chocolate chips (make sure to use vegan / paleo / dairy-free chocolate chips, if necessary)
  • 1/3 cup coarsely chopped roasted hazelnuts3
  • 3 tablespoons sugar for rolling4

Directions

  1. Preheat the oven to 350 °F (180 °C) and line a baking sheet with a piece of parchment paper.
  2. In a large mixing bowl, mix together the melted coconut oil, maple syrup, hazelnut butter and vanilla. Set aside.
  3. In a medium mixing bowl, stir together the hazelnut flour, coconut flour, salt and baking soda.
  4. Add the dry ingredients to the wet and stir until thoroughly combined.
  5. Stir in the chocolate chips and hazelnuts.
  6. Place the sugar in a small bowl.
  7. Roll the dough into 1" balls and roll in the sugar.
  8. Place on the prepared cookie sheet about 2" apart. There's no need to flatten the dough balls.
  9. Bake the cookies for 10 minutes or until firm on the top. They may crackle a little and will be very delicate but firm up as they cool.
  10. Cool completely on the baking sheet and then place in an airtight container.
  11. Store for up to 4 days at room temperature.

Notes

  1. I used refined coconut oil, which has no coconut taste or smell. If you use unrefined coconut oil, these will likely have some coconut flavor to them.
  2. If you use freshly made nut butter, you'll likely have to refrigerate the dough first.
  3. To roast hazelnuts, place them on a rimmed tray and bake for 4-8 minutes at 350 °F (180 °C) or until they smell toasty. Keep a close eye on them as they can burn quickly. Let cool for about 5-10 minutes before chopping.
  4. I used raw sugar but coconut sugar works if you don't mind the darker taste. Use coconut sugar for the paleo version.

Recipe by  | www.texanerin.com

I was compensated by Bob’s Red Mill for this post but, as always, all opinions expressed in this post are my own.

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

92 comments on “Paleo Hazelnut Cookies (vegan, gluten-free, grain-free, dairy-free)” — Add one!

  • Corinna says
    July 19, 2018 @ 5:23 pm

    Can I use vegan butter instead of hazelnut butter? Can’t wait to make them.

    Reply
    • Erin replies to Corinna
      July 20, 2018 @ 5:17 pm

      The two aren’t really interchangeable so I can’t really recommend it. :( Sorry about that!

      Reply
  • Sheryl
    ♥♥♥♥♥
    says
    May 29, 2018 @ 6:51 am

    Hi,
    Can I use honey instead of maple syrup?

    Reply
    • Erin replies to Sheryl
      June 2, 2018 @ 4:38 pm

      I’m so sorry for just now seeing your comment! Yes, that would probably work but keep a close eye on them. Honey browns things quicker than maple syrup.

      Reply
  • Dana
    ♥♥♥♥♥
    says
    December 17, 2017 @ 10:34 pm

    I LOVE the Texanerin baker!! I have tried (with excellent success)making several of your recipes, and make your GF brownies quite often and my non GF friends/family have dubbed me the brownie queen; I cannot wait to try this recipe for Christmas! Thank you for all your hard work coming up with these recipes, GF is hard enough and your recipes truly are comfort foods for me :) God Bless you!

    Reply
    • Erin replies to Dana
      December 18, 2017 @ 9:05 pm

      Yay! So happy you like the brownies and have been called the brownie queen. :D I hope you’ll enjoy the other recipes, too! I’d love to hear how they come out. Thanks for your nice comment. :)

      Reply
  • Gabby Pesots
    ♥♥♥♥♥
    says
    September 25, 2017 @ 8:53 pm

    These are amazing! I’ve made them twice and we cannot get enough of them! I did not roll them in sugar and they held up just fine both times. I also found that the dough can be stretched further with some extra hazelnut flour and a table spoon or so hazelnut butter. Thank you for the great recipe!

    Reply
    • Erin replies to Gabby Pesots
      September 27, 2017 @ 7:13 pm

      You’re welcome for the recipe! I’m very happy that you enjoyed them. :) Thanks for the tip on stretching the dough further! And good to know that they did well without the sugar coating. Thanks a bunch for your comment!

      Reply
  • Noga says
    November 6, 2015 @ 7:40 pm

    Just made these and they came out amazing! Had to substitute a few things because I was out (honey for maple, almond butter for hazelnut butter) but it still came out perfect :-)

    Reply
    • Erin replies to Noga
      November 6, 2015 @ 7:58 pm

      I’m so happy that they still came out well! That’s awesome. :) Thanks so much for your feedback!

      Reply
  • Stacy | Wicked Good Kitchen says
    December 30, 2014 @ 3:37 pm

    So pretty and healthy, Erin! I love baking with nut flours (paleo, vegan, egg-free) and I like that you added hazelnut butter to keep this shortbread cookie together as well as using pure maple syrup to sweeten. Very paleo-friendly and chocolate and hazelnut is one of my all-time favorite flavor combinations! Thank you for sharing, my friend!

    Reply
  • Heather says
    December 29, 2014 @ 6:38 pm

    Erin, I love these — thank you! I can’t have eggs at the moment and these were fantastic.

    Reply
    • Erin replies to Heather
      December 29, 2014 @ 8:44 pm

      That’s great – I’m so happy that you liked them! They’re great little egg-free cookies, aren’t they? :) Thanks so much for the feedback!

      Reply
  • jackie says
    December 24, 2014 @ 4:33 pm

    Hi Erin…are you aware of a good substitute for the coconut flour and coconut oil? Coconut flavor doesn’t go well in this house…was hoping that maybe quinoa flour could work…but not sure if the consistency is too different. Thought I would ask in the event you know. Happy holidays.

    Reply
    • Erin replies to jackie
      December 24, 2014 @ 6:47 pm

      Hi, Jackie! There’s unfortunately not a good sub for coconut flour. It absorbs way more liquid than other flours. But you honestly can’t taste it at all in these cookies! All you taste is hazelnut. For the coconut oil, you can use refined coconut oil, which has absolutely no coconut taste or smell. That’s what I used. :) I’m pretty sure normal butter would work but I haven’t tried it. Happy holidays! :)

      Reply
  • Amanda @The Kitcheneer says
    December 22, 2014 @ 2:24 am

    I love Bob’s red mill flours! I need to try these new ones! And these cookies look amazing! I think they would taste good with almond butter too!

    Reply
    • Erin replies to Amanda @The Kitcheneer
      December 24, 2014 @ 7:51 pm

      I hope you get a chance to try their hazelnut flour! It’s really pretty awesome. :D

      Reply
  • Carla says
    December 21, 2014 @ 11:22 pm

    I have Bob’s Red Mill’s hazelnut flour in my pantry right now. I was going to bake some bread with it, but I may need to start with these cookies first ;) Intrigued by the hazelnut butter. I mean, of course I love Nutella but never had plain hazelnut butter before. Guess I better get baking!

    Reply
    • Erin replies to Carla
      December 24, 2014 @ 7:51 pm

      Bread?! Nooo! You should totally do cookies with it. :) I really hope you’ll give them a try!

      Reply
      • Joy replies to Erin
        April 3, 2015 @ 3:59 am

        Haselnut flour makes wonderful bread! The GF recipe I used never baked the inside of the loaf, but if I sliced the bread and toasted the slices in the oven, I could enjoy the entire loaf. It was definitely worth the extra effort. I am looking forward to trying these cookies, too.

        Reply
        • Erin replies to Joy
          April 3, 2015 @ 9:00 pm

          Hazelnut bread sounds delicious. And these will definitely bake up nicely! I hope you’ll enjoy them. :)

  • Purabi Naha | Cosmopolitan Currymania says
    December 21, 2014 @ 6:12 pm

    Wow, I am determined that I will make these cookies and I will also refer to your Hazelnut Butter recipe for this as I don’t want to spend money buying one for myself. How gorgeous these cookies look!
    I am new to your blog and loving my stay here. Merry Christmas to you! Stay in touch!!

    Reply
    • Erin replies to Purabi Naha | Cosmopolitan Currymania
      December 24, 2014 @ 7:50 pm

      Welcome to the blog! :) I’m so happy you found it. I hope that you’ll enjoy the cookies and the hazelnut butter! Homemade hazelnut butter is definitely a huge money saver. :) Thanks so much for your kind comment and happy holidays!

      Reply
  • Thalia @ butter and brioche says
    December 20, 2014 @ 9:49 pm

    You can never go wrong with the classic combination of chocolate and hazelnut. These little cookies look so delicious and I can imagine they tasted even better!

    Reply
  • Lauren @ Healthy Delicious says
    December 18, 2014 @ 4:26 pm

    I love Bob’s hazelnut flour! I made cookies with it earlier this fall and they were so perfect.

    Reply
  • Liz says
    December 18, 2014 @ 3:23 am

    Oh, boy, do these look irresistible! Baking with hazelnut flour is new to me, but I’d be willing to start!

    Reply
    • Erin replies to Liz
      December 18, 2014 @ 9:24 pm

      Yay! That’s the spirit. :)

      Reply
  • Nora (A Clean Bake) says
    December 17, 2014 @ 11:23 pm

    Not only have I never baked with hazelnut flour, I didn’t even know it was a thing! I should have assumed though that some brilliant minds would have come up with it. I adore hazelnuts so I’ll bet I’d love these.

    Reply
  • Madeline
    ♥♥♥♥♥
    says
    December 17, 2014 @ 6:33 pm

    Just made these! Instead of hazelnut butter I used homemade chocolate hazelnut spread instead & left out the chocolate chips. SO scrumptious & chewy! Can’t wait to try more of your recipes

    Reply
    • Erin replies to Madeline
      December 18, 2014 @ 9:30 pm

      I’m so happy that you liked them! Homemade chocolate hazelnut spread sounds even better than plain hazelnut butter. I’ll have to give that a try in these cookies! Thanks so much for the feedback and I hope you’ll enjoy the other recipes just as much. :)

      Reply
  • Kim (feed Me, Seymour) says
    December 17, 2014 @ 1:53 pm

    I’ve never used hazelnut flour before. But from the looks of these cookies, I’d say I need to get on that. They look amazing!

    Reply
  • Carla says
    December 17, 2014 @ 12:47 pm

    I love round cookies! Good to hear about the hazelnut meal as I have some leftover from making hazelnut milk. Looks like another winner. ; p

    Reply
    • Erin replies to Carla
      December 18, 2014 @ 9:32 pm

      Haha. I like their plumpness, too. :) I hope you’ll like them if you try them!

      Reply
  • Melanie says
    December 17, 2014 @ 3:52 am

    I don’t have any allergies, but I’d still make this in a heartbeat. It looks so good!

    Reply
  • Ginny McMeans says
    December 16, 2014 @ 11:13 pm

    Over the top fantastic recipe! I am so making these cookies and am looking forward to using Bob’s Red Mill hazelnut flour/meal.

    Reply
    • Erin replies to Ginny McMeans
      December 18, 2014 @ 9:34 pm

      Woohoo! I’m happy to hear that. Hope you’ll like them. :)

      Reply
  • Beate says
    December 16, 2014 @ 7:17 pm

    Oh my how delicious – I think we will visit and help you eat those beauties. Yummy!!!

    Reply
    • Erin replies to Beate
      December 16, 2014 @ 8:50 pm

      Hehe. Come on over! But make it snappy because I don’t have that many left. ;)

      Reply
  • Faith (An Edible Mosaic) says
    December 16, 2014 @ 6:13 pm

    Yay for grain-free cookies – hazelnut meal makes such yummy baked goods! I love that this recipe includes chocolate and hazelnuts, what a delicious combo!

    Reply
  • Nutmeg Nanny says
    December 16, 2014 @ 4:11 pm

    These cookies are little nuggets of happiness. Love the chocolate hazelnut flavor and love the use of hazelnut flour…yum!

    Reply
    • Erin replies to Nutmeg Nanny
      December 16, 2014 @ 8:53 pm

      Haha. I wanted to call them nuggets of something in the post but couldn’t find the right word to end that thought. Happiness would be it! ;)

      Reply
  • Heather / girlichef says
    December 16, 2014 @ 3:28 pm

    Hazelnut butter sounds amazing…as do these cookies. What I wouldn’t do for a batch of these right now!

    Reply
  • Charlotte Moore
    ♥♥♥♥♥
    says
    December 16, 2014 @ 3:00 am

    When I first saw these I was really excited thinking they were wheat or spelt. Then I saw it was hazelnut. They good delicious. Just not sure I will spring for that more expensive more since I have almond flour.

    Reply
    • Erin replies to Charlotte Moore
      December 16, 2014 @ 8:58 pm

      Almond flour would work just fine! I hope you’ll like them if you try them. :)

      Reply
  • Jennifer
    ♥♥♥♥
    says
    December 16, 2014 @ 2:53 am

    I’m not that fond of hazelnuts but they look super yummy. How do you think these would work with almond flour and almond butter?

    Reply
    • Erin replies to Jennifer
      December 16, 2014 @ 3:03 pm

      Check out the paragraph after the second picture. :) I hope you’ll enjoy them if you try them!

      Reply
  • Carolyn says
    December 15, 2014 @ 10:06 pm

    Bob’s Hazelnut flour is my favourite! Your cookies look divine!

    Reply
    • Erin replies to Carolyn
      December 16, 2014 @ 9:14 pm

      Thanks, Carolyn! Mine, too. :)

      Reply
  • Alice @ Hip Foodie Mom says
    December 15, 2014 @ 9:45 pm

    I am obsessed with Bob’s Red Mill hazelnut flour . . and the almond flour too. . love love love these chocolate hazelnut cookies . . I could eat like 10 of these!!

    Reply
  • Stephanie @ Back for Seconds says
    December 15, 2014 @ 9:43 pm

    I just want to reach out and grab one…or 4! These look amazing, Erin!

    Reply
  • Brenda@Sugar-Free Mom says
    December 15, 2014 @ 8:41 pm

    The cookies look amazing! If only my kiddies didn’t have tree nut allergies I would be all over that hazelnut flour!

    Reply
    • Erin replies to Brenda@Sugar-Free Mom
      December 15, 2014 @ 8:48 pm

      Aww. What a pity! I don’t think these would come out well with sunflower seed flour, either. Sorry. :(

      Reply
  • Dana says
    December 15, 2014 @ 8:19 pm

    They look delicious!!!! Unfortunately I can’t find hazelnut flour!! Any sub or can I use hazelnut meal?

    Reply
    • Erin replies to Dana
      December 15, 2014 @ 8:28 pm

      You can use hazelnut meal or any other nut flour / meal. :) I hope you’ll enjoy them!

      Reply
      • Lileana replies to Erin
        December 16, 2014 @ 3:02 am

        Do you think oat flour can be used??? I have that on hand.

        Reply
        • Erin replies to Lileana
          December 16, 2014 @ 3:01 pm

          Unfortunately not. :( Nut flours are really only interchangeable with other nut flours. I’m pretty sure oat flour wouldn’t work here. Sorry about that!

        • Dana replies to Lileana
          December 16, 2014 @ 7:23 pm

          Thank you for the answer!!! :D

        • Erin replies to Dana
          December 16, 2014 @ 8:49 pm

          No problem! :)

  • Paula - bell'alimento says
    December 15, 2014 @ 7:05 pm

    I think I need to get my cookie roll on! Gorgeous.

    Reply
  • Martha @ A Family Feast says
    December 15, 2014 @ 7:03 pm

    Those look seriously yummy! Can’t wait to try that hazelnut flour!

    Reply
  • The Food Hunter says
    December 15, 2014 @ 6:27 pm

    These sound amazing

    Reply
  • Angie | Big Bear's Wife says
    December 15, 2014 @ 5:59 pm

    I need to get my hands on some of this hazelnut flour! Love these cookies, like I REALLY REALLY love them!

    Reply
  • Kate @ Diethood
    ♥♥♥♥♥
    says
    December 15, 2014 @ 5:10 pm

    I love hazelnut butter… is it cool that I just spoon it straight into my mouth? Also? That dust of sugar just took these cookies WAY over the top!! SO GORGEOUS!

    Reply
    • Erin replies to Kate @ Diethood
      December 15, 2014 @ 8:36 pm

      Thanks, Kate! I’m happy you think the sugar coating looks good. :) I thought it might’ve been too much!

      Reply
  • Rose | The Clean Dish says
    December 15, 2014 @ 5:05 pm

    These cookies look perfect and they’re calling my name :) Great idea to roll them in sugar, it makes them look extra enticing. Bob’s Redmill has the best stuff, for sure!!

    Reply
  • Marjory @ Dinner-Mom says
    December 15, 2014 @ 5:01 pm

    These little bites of goodness look very addictive! Checking out the hazelnut flour on my next trip the store!

    Reply
    • Erin replies to Marjory @ Dinner-Mom
      December 15, 2014 @ 8:37 pm

      I hope you can find it! If not, you should definitely order some online. :) It’s worth it!

      Reply
  • Heather says
    December 15, 2014 @ 4:46 pm

    I’ve been meaning to pick up the hazelnut flour for a few weeks — can’t wait to make these!

    Reply
    • Erin replies to Heather
      December 15, 2014 @ 8:38 pm

      I hope the cookies gave you the push to do so! ;)

      Reply
  • Lora @cakeduchess says
    December 15, 2014 @ 4:44 pm

    Is it wrong that I want a dozen just for me…right now with my coffee?? :) Love these, Erin!

    Reply
  • Cookin Canuck says
    December 15, 2014 @ 4:17 pm

    I have never tried their hazelnut flour, but considering that hazelnuts are my favorite nut, I need to be changing that. And these cookies look absolutely addictive!

    Reply
    • Erin replies to Cookin Canuck
      December 15, 2014 @ 8:39 pm

      What?! Why not? You need to get on that. ;) You can use it in anything you’d use almond flour / meal in!

      Reply
  • Laura @ Laura's Culinary Adventures says
    December 15, 2014 @ 3:33 pm

    What a great cookie to make for friends with wheat allergies!

    Reply
  • Amy @Very Culinary says
    December 15, 2014 @ 3:02 pm

    Love BRM products…and love how you used their hazelnut flour – I’ll take 10 of these gems!

    Reply
    • Erin replies to Amy @Very Culinary
      December 15, 2014 @ 8:41 pm

      Hey, BRM buddy! Come to Germany and I’ll make you an entire batch of these. ;)

      Reply

Comments? I’d love to hear from you!

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


*


Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: