Amazing Simple Hazelnut Cookies that are quick to make and bursting with flavour.
Cookies. Cookies. Cookies. Anyone else love cookies as much as I? I could seriously live off cookies for days. There are so many variations and flavours. There are soft and crunchy cookies. There are chocolate chip cookies, double chocolate cookies, almond cookies, vanilla cookies, banana and oat cookies, and the list goes on. These simple hazelnut cookies are at the very top of my list.
Hazelnuts really don’t get enough credit. People talk about almonds and peanuts all the time, and cashews are frequently used in raw desserts. No one, though, seems to be giving much love to hazelnuts.
I do the same, though. I use almonds, cashews, walnuts and peanuts frequently but I rarely use hazelnuts, which is such a shame. I’m not a huge fan of hazelnuts on their own, but when combined with a few other simple ingredients, hazelnuts can taste amazing.
This recipe for hazelnut cookies hereby marks the debut of hazelnuts on my blog. Hopefully hazelnuts won’t be a one time hit.
These cookies crisp edges, chewy middles, and more importantly, they are bursting with flavour.
If you give in to the temptation (which is obviously the point of this post) and try these Simple Hazelnut Cookies, please leave a comment below or even better, snap a quick picture of them and post it on Instagram, tagging it with #themostlyhealthy 🙂
- 130 g hazlenut meal*
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp vanilla powder/extract
- 1 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1/8 cup cacao butter (sub: nutbutter/sunflowerbutter, melted (15 g))
- 3 tbs water
If using hazlenuts, ground the nuts into flour before combining all of the dry ingredients together.
Mix the wet ingredients – maple syrup, coconut oil, cacao butter and water – in another bowl before mixing them with the dry ingredients.
Place the dough in the fridge for around 30 minutes. This will make it easier to form the cookies and it’ll improve the texture of them.
Preheat oven to 170 degress Celcius (340 Fahrenheit)
Align a baking tray with parchment paper and scoop out one tablespoon of dough for each cookie. Form the dough into a cookie. Use your fingers or the back of a fork to press the cookie slightly flatter.
Bake the cookies for 18 minutes. The cookies should be slightly golden. They will still be soft while they are in the oven, but they will harden up slightly once cooled.
Cool the cookies on a wire and store in airtight container.
* if you do not have hazelnut meal, ground 130 g hazlenuts in a blender