Paleo Hazelnut Cookies (vegan, gluten-free, grain-free, dairy-free)
Servings 18 cookies
These paleo hazelnut cookies are soft, chewy and full of hazelnut flavor! They’re also vegan, gluten-free and dairy-free.
Ingredients
- 1/4 cup (56 grams) refined coconut oil melted
- 1/3 cup (79 ml) maple syrup
- 1/4 cup (64 grams) hazelnut butter
- 1 teaspoon vanilla extract
- 1 cup + 3 tablespoons (133 grams) hazelnut flour
- 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 hazelnuts coarsely chopped roasted
- 3 tablespoons sugar for rolling
Instructions
- Preheat the oven to 350 °F (180 °C) and line a baking sheet with a piece of parchment paper.
- In a large mixing bowl, mix together the melted coconut oil, maple syrup, hazelnut butter and vanilla. Set aside.1/4 cup (56 grams) refined coconut oil, 1/3 cup (79 ml) maple syrup, 1/4 cup (64 grams) hazelnut butter, 1 teaspoon vanilla extract
- In a medium mixing bowl, stir together the hazelnut flour, coconut flour, salt and baking soda.1 cup + 3 tablespoons (133 grams) hazelnut flour, 2 tablespoons (14 grams) coconut flour, 1/4 teaspoon salt, 1/2 teaspoon baking soda
- Add the dry ingredients to the wet and stir until thoroughly combined.
- Stir in the chocolate chips and hazelnuts.1/2 cup (85 grams) semi-sweet chocolate chips, 1/3 cup hazelnuts
- Place the sugar in a small bowl.
- Roll the dough into 1" balls and roll in the sugar.3 tablespoons sugar
- Place on the prepared cookie sheet about 2" apart. There's no need to flatten the dough balls.
- 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.
- Cool completely on the baking sheet and then place in an airtight container.
- Store for up to 4 days at room temperature.
Notes
- 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.
- If you use freshly made nut butter, you'll likely have to refrigerate the dough first.
- 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.
- I used raw sugar but coconut sugar works if you don't mind the darker taste. Use coconut sugar for the paleo version.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
- I was compensated by Bob’s Red Mill for this post but, as always, all opinions expressed in this post are my own.
Nutrition
Calories: 218kcalCarbohydrates: 15gProtein: 3gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 0.3mgSodium: 67mgPotassium: 74mgFiber: 3gSugar: 10gVitamin A: 3IUVitamin C: 1mgCalcium: 39mgIron: 1mgNet Carbs: 12
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