Try these soft, delicious cookies made with only 7 wholesome ingredients,
vegan & gluten-free
and done in less than 20 minutes
If you had to choose and pick only one nut that you could eat for the rest of your life, which one would it be? For me, there’s no question, it would be hazelnuts!
These cookies are made for the biggest hazelnut lovers. When you bake them, your whole house will smell after roasted hazelnuts and it will feel like a fairytale (for squirrels, at least).
Baking cookies with nut butters is pretty great because you do not need to use much more oil and you easily get soft, just a tiny bit chewy cookies, full of flavor!
These cookies are a gluten-free variation of an earlier posted recipe for Double Almond Cookies which means you can easily swap hazelnut butter for almond butter, walnut butter, sunflower seed butter, or even tahini... the choice is yours, and I am here just to prove you how good these are! Enjoy them with your morning coffee or a cup of fav mylk!
I love hearing your feedback! Leave a comment, e-mail me your pictures, or tag @culinarypostcards and use #ieatbettertofeelbetter when you post it to Instagram.
HAZELNUT BUTTER COOKIES {vegan. gluten-free}
author: Iva Savić, culinary postcards
Prep time: 6-7 min > baking time: 10 min > total: <20 min
yields: 10 cookies (as pictured)
Ingredients:
- ½ cup (115 g) hazelnut butter*
- ¼ cup (75 g) rice syrup
- 2 tablespoons mild olive oil**
- a pinch of salt
- 1 cup (130 g) oats
- 1 teaspoon baking powder
- 1/3 cup (60 g) whole roasted hazelnuts, chopped coarsley
Method:
- Preheat the oven to 350 Fahrenheit (170 Celsius).
- Mix the hazelnut butter with a pinch of salt, rice syrup and oil.
- In another bowl, mix the flour and baking powder.
- Chop the previously toasted hazelnuts with a knife.
- Stir the wet mixture into the dry one, add the chopped hazelnuts and let the mixture stand for a few minutes until the oven heats up well.
- Line a baking sheet with baking paper, shape your cookies with hands (and flatten them a bit) then bake them for about 10 minutes (they will start to smell nicely and darken slightly, but you must not overbake them).
- Once baked, they will be soft to the touch, so leave them to cool before serving.
Notes
* I used store-bought hazelnut butter that is pretty runny, so if you go with a homemade nut butter, increase oil for 1 Tbsp (cookies might be a bit denser)
** you can also use any vegetable oil that you like to bake with, even coconut oil (fragrance free, if preferred)
Fancy more delicious cookies? Why not try some of these (or all of them!)
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