Embrace the Joy of Cookie Baking Season!

There’s something uniquely comforting about the aroma of freshly baked cookies wafting through your home, especially when the temperatures drop outside. As winter approaches or a cool breeze fills the air, the kitchen transforms into a warm sanctuary. There’s nothing quite like pulling a batch of golden-brown cookies from a still-warm oven and biting into their delightful crispness and nutty goodness.

Forget the snowy weather or the relentless wind! This is the perfect excuse to turn on your oven. Creating a cozy atmosphere is as simple as putting on your favorite holiday tunes, mixing up some cookie dough, and letting the magic happen. Not only will your kitchen be filled with warmth, but your entire house will be enveloped in the glorious, inviting scent of these homemade hazelnut treats. It’s an instant mood booster and a delicious way to make any day feel special.

Explore Our Collection of Gluten-Free Cookie Favorites:

If you’re as passionate about gluten-free baking as we are, you’ll appreciate our curated selection of top-notch recipes. Each one is crafted to deliver incredible flavor and texture, proving that dietary restrictions don’t mean compromising on deliciousness. Here are some of our other beloved gluten-free creations:

• Easy Gingerbread Cookies (Gluten-Free, Dairy-Free) – A classic with a delightful spiced kick.
• Snickerdoodles (Gluten-Free, Dairy-Free) – Soft, chewy, and coated in cinnamon sugar perfection.
• Crunchy Almond Biscotti (Gluten-Free, Dairy-Free) – Perfect for dipping in your morning coffee or tea.
• Chewy Sugar Cookies (Gluten-Free, Dairy-Free) – A versatile favorite for decorating and enjoying.

Introducing These Incredible Crispy Hazelnut Cookies

Today, we’re putting the spotlight on this exceptional batch of **gluten-free hazelnut cookies**. Born from my latest kitchen adventures in egg-free and dairy-free baking, these cookies are a true revelation. They shatter beautifully with each bite, offering a wonderfully crispy texture that gives way to a tender, nutty interior. The best part? They are incredibly easy to make, and you can have them ready from start to finish in less than 45 minutes – perfect for satisfying those sudden cookie cravings!

What makes these cookies truly shine are the delightful, crunchy bits of hazelnut that are generously folded into the dough. They provide the perfect amount of rich, earthy hazelnut flavor, elevating these simple cookies to something truly luxurious. The aroma of toasted hazelnuts combined with the sweet, buttery notes is simply irresistible. And if you need any more convincing of their deliciousness, this recipe passed Juan’s notoriously strict taste test with flying colors. (He can be pretty picky sometimes, but shhh, let’s just keep that little secret between you and me, alright?). Get ready to impress yourself and everyone else with these delightful hazelnut treats!

Why This Crispy Hazelnut Cookie Recipe is a Must-Try:

This recipe isn’t just another cookie recipe; it’s a testament to simple, delicious, and inclusive baking. Here’s why these **gluten-free vegan hazelnut cookies** will quickly become a staple in your kitchen:

• Simple, Accessible Ingredients: You won’t need to scour specialty stores for obscure items. The core ingredients for these hazelnut cookies are readily available at your local grocery store. We focus on common pantry staples, making this recipe approachable for every home baker. No fancy, hard-to-find components are required to achieve gourmet results!
• Remarkably Easy to Make: Don’t let the delicious outcome fool you – the preparation process for these cookies is incredibly straightforward. Crafting the perfect cookie dough is a simple matter of combining your dry ingredients with your wet ingredients, then shaping the dough into small, uniform balls that are gently flattened before baking. It truly doesn’t get any easier than this, making it perfect for novice bakers and seasoned pros alike who appreciate a quick, no-fuss recipe.
• Completely Gluten-Free, Dairy-Free, and Vegan: This is where these cookies truly shine! They are 100% gluten-free, dairy-free, and vegan. This means that individuals with Celiac disease, gluten sensitivities, lactose intolerances, or those simply following a vegan or plant-based diet can enjoy these delectable treats without any concerns. We believe everyone deserves to enjoy a fantastic cookie, and this recipe delivers on that promise without compromising on flavor or texture.

Essential Ingredients for Your Hazelnut Cookies:

Gathering your ingredients is the first step to baking success. Below is a visual overview of the simple, yet effective, ingredients required for this irresistible **gluten-free hazelnut cookie recipe**. We encourage you to use fresh, high-quality ingredients for the best flavor and texture.

(For precise measurements and quantities, please make sure to scroll down to the comprehensive recipe card located at the bottom of this post.)

Recipe Notes and Smart Substitutions:

We understand that dietary needs and pantry availability can vary. This section provides detailed notes on key ingredients and offers reliable substitutions, ensuring your **crispy hazelnut cookies** turn out perfect every time, regardless of your specific requirements.

• Flax Egg: To keep this recipe perfectly egg-free and vegan, we utilize a flax egg. I personally use brown flaxseed meal, but golden flaxseed meal works equally well. Flax eggs act as an excellent binder and provide moisture. If eggs are not an issue for you (i.e., you are not allergic or following a vegan diet), you can easily substitute the flax egg with one regular chicken egg.
• Corn Flour: It’s crucial to note that corn flour is distinct from cornstarch. Corn flour provides a fine, slightly gritty texture that contributes to the cookie’s crispness. If you don’t have corn flour on hand, an excellent replacement is an equal amount of white rice flour, which will yield similar textural results.
• Tapioca Starch: Also known as tapioca flour, tapioca starch is a fantastic thickener and helps create a chewy interior in gluten-free baked goods. If you find yourself without tapioca starch, you can substitute it with an equal quantity of arrowroot starch (also known as arrowroot flour), which performs very similarly.
• Coconut Oil: For baking, I generally prefer using refined coconut oil because it has a neutral flavor and won’t impart a coconut taste to your cookies. Extra virgin coconut oil has a more pronounced coconut aroma and flavor, which might be desirable if you enjoy that profile. Alternatively, you can use a high-quality vegan butter substitute. For those not avoiding dairy or following a vegan diet, unsalted dairy butter works perfectly fine.
• Sugar: While I’ve used granulated white sugar for a classic sweetness, you have several options depending on your preference. Light brown sugar will add a subtle caramel note and a slightly chewier texture, while dark brown sugar offers a richer molasses flavor. Coconut sugar is another excellent unrefined option. If you are diabetic or managing insulin resistance, I highly recommend Lakanto monkfruit sweetener. It’s a 1:1 sugar substitute with a zero-glycemic index that won’t spike your blood sugar.
• Almond Milk: My preference is an unsweetened version of my 5-minute homemade almond milk for its clean flavor. However, feel free to use any other unsweetened non-dairy milk you prefer, such as cashew milk, tigernut milk, rice milk, oat milk, soy milk, or coconut milk. For those without lactose intolerance, regular dairy milk can be used as a direct substitute.
• Vanilla Extract: A touch of vanilla extract enhances the overall flavor profile of these cookies, adding a warm, aromatic depth. While highly recommended for that extra boost of deliciousness, if you don’t have it on hand or prefer to omit it, the cookies will still be wonderfully tasty.
• Hazelnuts: As this is a hazelnut cookie recipe, the star of the show is undoubtedly the chopped raw shelled hazelnuts. Their distinct, buttery flavor and satisfying crunch are integral to the cookie’s character. However, if you’re looking to experiment or don’t have hazelnuts, you can certainly swap them for other chopped nuts like almonds for a milder taste, walnuts for a slightly more robust flavor, elegant pistachios, or rich macadamia nuts for a creamier texture.

How to Bake These Crispy Hazelnut Cookies (Step-by-Step Guide):

Follow these simple steps to create a batch of perfect **gluten-free, vegan hazelnut cookies**. Each stage is designed for ease and ensures a delicious outcome!

1. Prepare Your Flax Egg

Begin by making your flax egg, which serves as our vegan egg substitute. In a small bowl, combine one tablespoon of flaxseed meal with three tablespoons of filtered water. Stir the mixture thoroughly until well combined, then place it in the refrigerator to chill for at least 15 minutes. This allows the flaxseed to absorb the water and form a gel-like consistency, essential for binding our cookie dough.

2. Whisk Dry Ingredients Thoroughly

In a separate medium-sized bowl, measure out your corn flour, tapioca starch, and salt. Use a whisk to mix these dry ingredients together thoroughly. This step is crucial for ensuring that the leavening agents and salt are evenly distributed throughout the flour, which will lead to a consistent texture and flavor in every cookie.

3. Beat Coconut Oil and Sugar Until Fluffy

In a large mixing bowl, combine the softened coconut oil with the granulated sugar. Using an electric mixer or a sturdy whisk, beat these two ingredients together until the mixture becomes light, fluffy, and pale in color. This creaming process incorporates air into the mixture, which is key for a tender and crispy cookie texture.

4. Incorporate Flax Egg, Milk, and Vanilla

Once your coconut oil and sugar are light and fluffy, retrieve the chilled flax egg from the refrigerator. Add the flax egg, along with the unsweetened almond milk and vanilla extract, to the large bowl. Whisk everything together until all the wet ingredients are well combined and smooth, ensuring no lumps remain.

5. Combine Wet and Dry Ingredients to Form Dough

Now it’s time to bring your dough together! Sift the previously whisked dry ingredients directly into the bowl with your wet ingredients. Using a spatula or wooden spoon, mix gently until a homogeneous, cohesive dough forms. Be careful not to overmix, as this can develop the gluten in traditional flour (though less of a concern with gluten-free, still a good habit!) and lead to a tougher cookie.

6. Gently Fold in Hazelnuts

If your hazelnuts aren’t already chopped, roughly chop the raw shelled hazelnuts to your preferred size. Then, gently fold these chopped hazelnuts into the cookie dough. Ensure they are evenly distributed throughout the mixture so that every bite of your cookie delivers that irresistible nutty crunch.

7. Chill Dough Until Firm

For the best texture and to prevent excessive spreading during baking, it’s essential to chill your cookie dough. Wrap the hazelnut cookie dough tightly in plastic wrap and place it in the refrigerator for 15 minutes. This brief chilling period allows the fats to solidify and the flavors to meld, resulting in a firmer dough that’s easier to handle and bakes more evenly.

8. Preheat Oven and Prepare Baking Sheet

While your cookie dough is chilling, preheat your oven to 350°F (180°C). Adjust the oven rack to the middle position to ensure even baking. Prepare a baking sheet by lining it with either parchment paper or a silpat baking mat. This prevents sticking and makes for easy cleanup.

9. Roll Dough into Uniform Balls

Once the dough is firm enough to handle, remove it from the refrigerator. Use a cookie scoop (or a tablespoon) to portion out heaping tablespoons of dough. Roll each portion gently between your palms to form smooth, uniform balls. Aim for consistency in size, as this ensures all your cookies bake evenly. This recipe should yield approximately 12 perfectly sized cookie dough balls.

10. Place and Gently Flatten Dough Balls

Arrange the rolled dough balls on your prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for proper spreading during baking. Once placed, use your fingers or the bottom of a glass to gently flatten each dough ball slightly. This initial flattening helps the cookies achieve that desirable crispy edge and uniform shape.

11. Bake Until Golden and Cool Completely

Transfer the baking sheet to your preheated oven and bake the cookies for 12 to 14 minutes. They are ready when the edges are lightly golden and the centers appear set. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. It’s crucial to let these crispy cookies cool completely at room temperature before handling or enjoying them to allow them to fully crisp up and set their delicious texture.

Dish by Dish Tips & Creative Tricks:

Elevate your **gluten-free vegan hazelnut cookie** experience with these extra tips and tricks from my kitchen to yours:

• Not Vegan or Allergic to Eggs? Alternate Egg Options: While this recipe is intentionally egg-free and vegan, if those restrictions don’t apply to you, feel free to use a traditional chicken egg. A single medium or large chicken egg can replace the flax egg, offering a slightly different (but equally delicious) texture. We use brown flaxseed meal for its binding properties, but golden flaxseed meal also works perfectly.
• Swap Out Hazelnuts for Other Nutty Delights: The rich flavor of chopped raw shelled hazelnuts is central to this recipe, but don’t limit yourself! You can easily customize these **crispy cookies** by substituting with other chopped nuts. Consider crunchy almonds for a classic taste, earthy walnuts for a deeper flavor, vibrant pistachios for a pop of color and unique sweetness, or creamy macadamia nuts for a luxurious, buttery note. Each substitution offers a delightful twist!
• Indulge in Chocolate Hazelnut Perfection: Are you a devout chocolate lover? Transform these already amazing cookies into decadent **chocolate hazelnut cookies**! Simply mix in about 1/2 cup of your favorite dark chocolate chunks or chips into the dough before baking. The combination of toasted hazelnuts and rich chocolate is truly divine and irresistible.
• Toast Your Hazelnuts for Deeper Flavor: For an even more intense hazelnut flavor, you can lightly toast your raw shelled hazelnuts before chopping and adding them to the dough. Spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant. Let them cool completely before chopping.
• Perfect for Gifting: These beautiful and delicious **gluten-free vegan hazelnut cookies** make a fantastic homemade gift. Once cooled, stack them in pretty boxes or bags. They hold up well and are sure to be appreciated by anyone, especially those with dietary considerations.

Common Questions About Our Hazelnut Cookies:

Here are answers to some frequently asked questions to help you master these delightful **crispy hazelnut cookies**:

More Delightful Gluten-Free Cookie Recipes to Bake:

If you’ve loved these crispy hazelnut cookies, you’re in for a treat! Our kitchen is dedicated to creating delicious, wholesome, and often dietary-friendly recipes that everyone can enjoy. Dive into our collection of other fantastic gluten-free cookie recipes and discover your next baking adventure.