Rich Vegan Hazelnut Cookies With Crisp Buttery Edges

I baked these vegan hazelnut cookies for my friend’s dinner party last month. The hazelnuts made the cookies rich, and she said they were the most elegant cookies she had ever served.

Deliciously Crispy Vegan Hazelnut Cookies

These vegan hazelnut cookies are made with ground hazelnuts, almond flour, and a touch of maple syrup for sweetness. They bake to a golden brown, offering a satisfying texture and rich flavor. This recipe yields about 20 cookies, perfect for sharing or enjoying throughout the week.

Ingredients

• 1 cup ground hazelnuts
• 1 cup almond flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips (vegan)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine the ground hazelnuts, almond flour, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until well combined.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and mix until a dough forms. Fold in the dark chocolate chips.
5. Shape Cookies: Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, leaving space between each cookie as they will spread while baking.
6. Bake: Bake the cookies for 10-12 minutes or until the edges are golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. Serve: Enjoy the cookies warm or store them in an airtight container for later.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Nutrition Information

• Servings: 20 cookies
• Calories: 120kcal
• Fat: 8g
• Protein: 2g
• Carbohydrates: 10g

I store the cookies in an airtight container at room temperature for up to five days. The edges stay crisp, and I let cookies come to room temperature before serving.