Hazelnut Cookies – a delicious recipe with Hazelnut Meal/flour, Coffee, Baking Soda, u00bc, Tahini, Smooth Peanut Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat liner.
2
Whisk together the hazelnut meal, powdered coffee, baking soda, and salt in a small bowl. Set aside.
3
Mix together the tahini, peanut butter, brown sugar, and vanilla in a large bowl. Stir the dry ingredients into the wet, and then mix in the chocolate chips (the dough will be crumbly).
4
To form the cookies, use a 1 1/2 tablespoon scoop to measure out the dough; squeeze it a few times in your hand so it comes together, roll it into a ball, and then slightly flatten it. Arrange the cookies on the prepared baking sheet, about 1 to 2 inches apart.
5
Bake 15 minutes; cool 10 minutes on the tray, then remove to a wire rack to finish cooling.
614
kcal
Calories
22
g
Fat
96
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Hazelnut Meal/flour, 1 teaspoon Powdered Instant Coffee (optional), 1/2 teaspoons Baking Soda, 1/4 teaspoons Salt, 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.
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