Vegan Soft Hazelnut Cookies

Print

Vegan Soft Hazelnut Cookies

Enjoy these German Christmas hazelnut cookies this holiday season – they are soft and slightly crumbly without being chewy and packed with a nutty flavor. Plus, this recipe uses just 7 ingredients, is egg-free, dairy-free, gluten-free, and ready in 20 minutes!
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 cookies
Calories 93kcal

Ingredients

  • ¾ cup (100g) hazelnuts ground + 16 whole hazelnuts
  • cup (80g) flour I used rice flour
  • ½ slightly heaped cup (70 g) powdered sugar (I used Erythritol)
  • ½ tsp baking powder
  • ¼ cup (50g) vegan butter *see notes
  • 1 tsp vanilla extract
  • 3 tsp orange juice
  • 1 tsp orange zest (optional)

Instructions

  • Preheat the oven to 350°F(175°C) and line a baking sheet with parchment paper. I recommend measuring the ingredients in grams on a kitchen scale for this recipe.
  • If using whole hazelnuts, process them in a food processor/blender into a coarse powder Then add flour, sugar, and baking powder. Blend again for about 20 seconds.
  • Add vegan butter, orange juice, and vanilla extract and blend until you have a soft dough. If the dough is too dry, add a little more vegan butter.
  • Use a small ice cream scoop or a tablespoon to portion the dough. Use your hands to shape the dough into balls and place them on the lined baking sheet. Flatten them slightly and press a whole hazelnut into the middle of each cookie.
  • Bake the cookies in the oven for about 15-16 minutes. They will be still quite soft when you take them out. Let them cool completely and enjoy!

Notes

 
  • Flour: I made the recipe gluten-free by using 80 grams of rice flour, but you can use regular flour or spelt flour. I do not recommend coconut flour in this recipe because it’s too absorbing.
  • Sugar: I used powdered Erythritol for sugar-free cookies, but you can use icing sugar if you like. The cookies are less sweet with powdered Erythritol.
  • Vegan butter: I used vegan margarine but any vegan butter should work fine. Coconut oil (softened) should work fine as well.
  • Baking time: If you flatten the cookies more, they will be done a few minutes earlier. I left mine quite chubby, and therefore, baked them for about 16 minutes.
  • Nutrition facts calculated with icing sugar. If using powdered Erythritol, 1 cookie will have about 76 calories and 5 grams of carbs.
 
Nutrition Facts: amount per serving (1 cookie)
% Daily Value*
Calories from Fat 27
Fat 6g9%
Saturated Fat 1g5%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Do you want to receive a daily dose of healthy tips, exclusive access to promotions, recipes, and more?
Shopping Cart
Scroll to Top