Hazelnut Flour Cookies
By Wafa — 100+ tested recipes
These hazelnut flour cookies are proof that you can keep things simple and delicious. With just a few ingredients, they offer a rich and naturally fragrant flavor without any fuss. Their texture is melt-in-your-mouth on the inside and slightly crispy on the outside.
Ingredients
- 200 g hazelnut flour (ground hazelnuts)
- 140 g maple syrup
- 15 g unsweetened cocoa powder
- 60 g chocolate chips
- 1 dash vanilla extract (a splash of)
- 1 pinch salt
Instructions
- 1For a more intense flavor, start by toasting the hazelnuts: spread them on a baking sheet and bake at 180°C for 10 minutes, until they are golden brown and the skins loosen easily. (Rub them in a clean kitchen towel to remove the skins.)
- 2Once cooled, pulse them in a blender until you obtain a fine flour.
- 3In a bowl, combine the hazelnut flour, unsweetened cocoa powder, maple syrup, a pinch of salt, and a splash of vanilla extract.
- 4Fold in the chocolate chips.
- 5With slightly dampened hands, shape the dough into balls.
- 6Place them on a baking sheet lined with parchment paper, then flatten them slightly with your palm.
- 7Bake at 180°C for 10 to 12 minutes. The cookies should remain slightly soft in the center.
- 8Let them cool slightly on the baking sheet before moving them.
Tips
- For a more intense aroma, make your own nut flour by toasting the hazelnuts first.
- Add a small pinch of fleur de sel on top of each cookie before baking.
- If you prefer them very soft, microwave them for 5 to 10 seconds before eating.
Substitutions
- hazelnut flour → almond flour (ground almonds) — Provides a more neutral flavor.
- maple syrup → honey — More floral and dense; may make the cookies more compact.
Nutrition
Frequently asked questions
Can I replace the hazelnut flour with another nut flour?
Yes, almond flour is a good alternative, but the taste will be more neutral. For a more unique flavor, try using pecan or cashew flour.
How should I store these cookies?
They can be stored for 3 to 4 days in an airtight container at room temperature. You can also freeze them once baked to have some on hand whenever you want.
Are these cookies crunchy or soft?
They are mostly soft and tender, with a chewy center. If you prefer them crispier, slightly extend the baking time.
Can I remove the cocoa for a stronger hazelnut taste?
Yes, absolutely. You will get cookies that are even milder and very hazelnut-forward, which pair perfectly with milk or white chocolate.
Can I make this recipe without chocolate?
Of course. The hazelnut-cocoa base is already flavorful. For added texture, you can replace the chocolate chips with crushed hazelnuts or dried cranberries.
Reviews
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