These light and chewy hazelnut cookies are naturally gluten-free and dairy-free, and are a simple cookie recipe made from 5 ingredients.
These delicious cookies have a similar texture to the classic Italian almond cookie, amaretti. They are slightly chewy with crunchy edges and a light texture that melts in the mouth. They are perfect with coffee, and also beautiful with fruit, especially plums or berries for dessert with a little creme fraiche or yogurt on the side.
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I love baking with hazelnut meal, an ingredient often used in European cooking, especially German and Italian, but perhaps not so much here in Australia (or in the UK!). My favourite cookies when we lived in Germany were these chocolate hazelnut cookies, and after just visiting Munich a few weeks ago I was inspired to create another type of hazelnut cookie. These are slightly less sweet and – although you can drizzle them with chocolate if you want – they don’t need any chocolate.
Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Hazelnut meal – also known as ground hazelnuts. Has a lovely nutty flavour. Although not as popular as almond meal / ground almonds, you can find it at the supermarkets. I find hazelnut meal can become rancid very quickly if stored at room temperature, so I recommend storing it in the fridge.
- Hazelnuts – I have used blanched hazelnuts here, but you can use whole hazelnuts with their skin on – either leave the skins on, or roast the hazelnuts then tip into a tea towel and rub the skins off.
- Eggs – I wanted to create a recipe that used whole eggs rather than egg whites which are commonly used to make ground nut cookies. As often with the best intentions they end up getting wasted.
- Sugar – regular white sugar (granulated sugar) is used in the cookies as well as coating them.
Make ahead/storage
- Room temperature – these hazelnut cookies will keep in an airtight container at room temperature for up to a week
- Freeze – these cookies freeze well! Wrap well and freeze for up to 2 months.
Why not try…
If you love baking with nut meal / flour, have a look at these popular almond meal recipes:
Hazelnut Cookies
Author: Robyn
This easy hazelnut cookie recipe is naturally dairy-free and gluten-free. These simple cookies are delicious on their own, with coffee or as a dessert. They freeze well too.
Gluten Free
Equipment
- 3 baking trays lined with baking paper
Hazelnut Cookies
Gluten Free
Author: Robyn
This easy hazelnut cookie recipe is naturally dairy-free and gluten-free. These simple cookies are delicious on their own, with coffee or as a dessert. They freeze well too.
Equipment
- 3 baking trays lined with baking paper
Ingredients
- 2 eggs size large
- 200 g granulated sugar white sugar
- 250 g hazelnut meal ground hazelnuts
- pinch ground cinnamon
- pinch salt
- 25 g granulated sugar for rolling the cookies in
- 20 whole hazelnuts
Instructions
- Preheat the oven to 160℃ fan / 180℃ / 356℉.
- Line 3 trays with baking paper.
- Beat the eggs and sugar together in a large bowl with a balloon whisk until light and fluffy.
- Add the hazelnut meal, ground cinnamon and salt and stir in until well combined.
- Sprinkle the 25g sugar onto a plate.
- Take teaspoons of the cookie dough and roll into balls.
- Lightly roll the balls in the sugar to coat, then place on the lined baking trays, leaving room inbetween each cookie.
- Flatten each cookie slightly with clean fingers, then top with a hazelnut, pressing it into the dough slightly.
- Bake in the preheated oven for 14-15 minutes, until the edges are a very pale golden, and the cookie looks matte rather than shiny.
- (You may need to cook them in two batches, depending on the size of your oven.)
- Leave the cookies on the trays for 5 minutes, then move to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
Notes
STORAGE
- Room temperature – store in an airtight container for up to a week.
- Freeze – these cookies freeze well! Wrap well and freeze for up to 2 months.
Nutrition
Calories: 138kcalCarbohydrates: 14gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 6mgPotassium: 16mgFiber: 1gSugar: 12gVitamin A: 24IUVitamin C: 1mgCalcium: 22mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 2 eggs size large
- 200 g granulated sugar white sugar
- 250 g hazelnut meal ground hazelnuts
- pinch ground cinnamon
- pinch salt
- 25 g granulated sugar for rolling the cookies in
- 20 hazelnuts
Instructions
- Preheat the oven to 160℃ fan / 180℃ / 356℉.
- Line 3 trays with baking paper.
- Beat the eggs and sugar together in a large bowl with a balloon whisk until light and fluffy.
- Add the hazelnut meal, ground cinnamon and salt and stir in until well combined.
- Sprinkle the 25g sugar onto a plate.
- Take teaspoons of the cookie dough and roll into balls.
- Lightly roll the balls in the sugar to coat, then place on the lined baking trays, leaving room inbetween each cookie.
- Flatten each cookie slightly with clean fingers, then top with a hazelnut, pressing it into the dough slightly.
- Bake in the preheated oven for 14-15 minutes, until the edges are a very pale golden, and the cookie looks matte rather than shiny.
- (You may need to cook them in two batches, depending on the size of your oven.)
- Leave the cookies on the trays for 5 minutes, then move to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
Notes
STORAGE
- Room temperature – store in an airtight container for up to a week.
- Freeze – these cookies freeze well! Wrap well and freeze for up to 2 months.
Nutrition
Calories: 138kcalCarbohydrates: 14gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 6mgPotassium: 16mgFiber: 1gSugar: 12gVitamin A: 24IUVitamin C: 1mgCalcium: 22mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 2 eggs size large
- 1 c granulated sugar white sugar
- 2¾ c hazelnut meal ground hazelnuts
- pinch ground cinnamon
- pinch salt
- ⅛ c granulated sugar for rolling the cookies in
- 20 hazelnuts
Instructions
- Preheat the oven to 160℃ fan / 180℃ / 356℉.
- Line 3 trays with baking paper.
- Beat the eggs and sugar together in a large bowl with a balloon whisk until light and fluffy.
- Add the hazelnut meal, ground cinnamon and salt and stir in until well combined.
- Sprinkle the ⅛c sugar onto a plate.
- Take teaspoons of the cookie dough and roll into balls.
- Lightly roll the balls in the sugar to coat, then place on the lined baking trays, leaving room inbetween each cookie.
- Flatten each cookie slightly with clean fingers, then top with a hazelnut, pressing it into the dough slightly.
- Bake in the preheated oven for 14-15 minutes, until the edges are a very pale golden, and the cookie looks matte rather than shiny.
- (You may need to cook them in two batches, depending on the size of your oven.)
- Leave the cookies on the trays for 5 minutes, then move to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
Notes
STORAGE
- Room temperature – store in an airtight container for up to a week.
- Freeze – these cookies freeze well! Wrap well and freeze for up to 2 months.
Nutrition
Calories: 138kcalCarbohydrates: 14gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 6mgPotassium: 16mgFiber: 1gSugar: 12gVitamin A: 24IUVitamin C: 1mgCalcium: 22mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!