Gluten-Free Hazelnut Cookies

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⏱️ Time Breakdown

• Active Prep Time: 15 minutes

• Baking Time: 12–14 minutes per batch

• Cooling Time: 10 minutes

• Total Time: ~40 minutes (including two baking batches)

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Nutrition Information (per 1 cookie, yields 18 cookies)

Nutrition is calculated using unsalted butter, 70% dark chocolate (if used), and blanched hazelnut flour. Excludes optional chocolate drizzle.

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Ingredients

Dry Ingredients:

• 2 cups (200 g) blanched hazelnut flour (not meal – flour is finer)

• ¼ cup (30 g) coconut flour (essential for structure)

• ½ tsp baking soda

• ¼ tsp fine sea salt

• ¼ tsp ground cinnamon (optional, but recommended)

Wet Ingredients:

• ½ cup (113 g) unsalted butter, softened (or vegan stick butter)

• ¾ cup (150 g) light brown sugar, packed

• 1 large egg, room temperature

• 1 tsp vanilla extract

• ½ tsp hazelnut extract (optional, but intensifies flavor)

Add-ins & Topping:

• ½ cup (60 g) toasted hazelnuts, roughly chopped (plus 2 tbsp for topping)

• 2 tbsp turbinado sugar (for rolling, optional)

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Equipment Needed

• Large mixing bowl

• Hand mixer or stand mixer (paddle attachment) – or a strong wooden spoon

• Parchment paper

• Baking sheet (2 sheets recommended)

• Cookie scoop (1.5 tbsp size)

• Wire cooling rack

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Instructions (Intensity noted per step)

Step 1 – Preheat & Prep (Intensity: 1/5)

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. If you only have one sheet, you’ll bake in two batches – the dough holds up fine at room temp for 15 minutes.

Step 2 – Toast your hazelnuts (Intensity: 1.5/5)

If your hazelnuts aren’t already toasted: spread them on a small baking pan and bake for 8–10 minutes until fragrant and skins crack. Rub them in a kitchen towel to remove loose skins (not mandatory). Cool, then roughly chop. Set aside 2 tbsp for topping.

Step 3 – Mix dry ingredients (Intensity: 1/5)

In a medium bowl, whisk together: hazelnut flour, coconut flour, baking soda, salt, and cinnamon. Critical note: Coconut flour is very absorbent – do not skip it or substitute more hazelnut flour, or cookies will spread into pancakes.

Step 4 – Cream butter & sugar (Intensity: 2/5)

In a large bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Intensity tip: If doing by hand, use a fork and vigorous wrist motion – you’ll feel a mild burn after 90 seconds. That’s normal.

Step 5 – Add egg & extracts (Intensity: 1.5/5)

Beat in the egg, vanilla extract, and hazelnut extract (if using) until just combined. Scrape down the bowl sides with a spatula.

Step 6 – Combine dry & wet (Intensity: 2/5)

Add the dry flour mixture to the wet mixture. Mix on low speed (or with a spoon) until a thick, slightly crumbly dough forms. It will look like it won’t come together – then it will. Don’t overmix (max 30 seconds).

Step 7 – Fold in chopped hazelnuts (Intensity: 1.5/5)

Gently fold in the ½ cup of chopped toasted hazelnuts using a spatula. The dough should be pliable but not sticky. If it’s too sticky to roll, refrigerate for 10 minutes (adds to total time).

Step 8 – Shape & roll (Intensity: 2/5 – moderate hand effort)

Scoop dough using a 1.5-tablespoon cookie scoop. Roll each portion into a smooth ball between your palms. Optional but recommended: roll each ball in turbinado sugar – this gives a crunchy, caramelized exterior.

Step 9 – Bake (Intensity: 1/5 – just waiting)

Place dough balls 2 inches apart on prepared baking sheets. Bake for 12–14 minutes at 350°F. The cookies are done when edges are golden brown and centers look slightly underdone (they will set as they cool). For chewier cookies, bake 12 min; for crispier, 14 min.

Step 10 – Cool & finish (Intensity: 1/5)

Let cookies cool on the baking sheet for 5 minutes (they are fragile when hot). Then transfer to a wire rack to cool completely. While still warm, press a few reserved chopped hazelnuts into the top of each cookie for a bakery look.