What makes these hazelnut cookies so good is their balance of texture and flavor. The ground hazelnuts give the dough a natural nuttiness and a little crunch, while the butter keeps them tender. They’re just sweet enough without being heavy, the kind of cookie you can enjoy with your morning coffee or as a simple dessert after dinner.
Serves: 4-7
(10-12 Cookies)
Prep Time: 10-15 Minutes
Cook Time: 10-12 Minutes
Ready In: 20-30 Minutes
Hazelnut Cookies
Ingredients:
- 1 cup hazelnuts (toasted, skins removed)
- ½ cup butter, softened
- ½ cup sugar
- 1 egg
- 1 cup almond flour
- Pinch of salt
Vegan Version
Ingredients:
- ½ cup Coconut oil
- ½ cup sugar
- 1/2 a Banana
- 1 cup almond flour
- Pinch of salt
- 1 cup hazelnuts (toasted, skins removed)
Instructions:
- Preheat oven to 350°F.
- Grind toasted hazelnuts into a coarse meal.
- Cream butter and sugar together, then mix in the egg.
- Stir in flour, salt, and hazelnut meal until combined.
- Scoop spoonfuls onto a baking sheet and flatten slightly.
- Bake for 10–12 minutes, until lightly golden.
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