Hazelnut Cookies Recipe

Name: Hazelnut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces unskinned lightly toasted hazelnuts; 2 tablespoons vegetable oil; 6 tablespoons unsalted butter, at room temperature; 1/2 cup dark brown sugar; ⅓ cup granulated sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1 cup flour; 1/2 teaspoon baking soda; Pinch of salt

Servings: persons

1
Preheat oven to 350 degrees.
2
Place the hazelnuts in a food processor and grind coarsely.
3
Reserve 1/4 cup of the hazelnuts.
4
Grind the remaining nuts fine and add the oil.
5
Blend the mixture thoroughly.
6
Set aside.
7
Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl).
8
Beat in the hazelnut butter, the egg and the vanilla.
9
Mix thoroughly.
10
Sift the flour and add with the baking soda and the salt.
11
Mix thoroughly and add the reserved hazelnuts.
12
Using a teaspoon, form the dough into balls and arrange them 2 inches apart on greased baking sheets.
13
Using the prongs of a fork, flatten the balls into 1 1/2 inch rounds (dip the fork into flour to prevent the prongs from sticking and make a criss-cross pattern on the cookies).
14
Bake in the middle of the oven for 10-to-12 minutes or until the cookies are golden.
15
Cool on racks.
16
The cookies will keep for about a week in a sealed jar.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces unskinned lightly toasted hazelnuts, 2 tablespoons vegetable oil, 6 tablespoons unsalted butter, at room temperature, 1/2 cup dark brown sugar, and more.

Yes, Hazelnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hazelnut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions