Hazelnut Cookies
Updated Oct. 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 12 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 30 cookies
- 6ounces unskinned lightly toasted hazelnuts
- 2tablespoons vegetable oil
- 6tablespoons unsalted butter, at room temperature
- ½cup dark brown sugar, packed
- ⅓cup granulated sugar
- 1large egg
- ½teaspoon vanilla extract
- 1cup flour
- ½teaspoon baking soda
- Pinch of salt
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)
105 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 2 grams protein; 30 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Place the hazelnuts in a food processor and grind coarsely. Reserve ¼ cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
- Step 3
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). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
- Step 4
Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1½ inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
- Step 5
Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.
Private Notes
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Cooking Notes
Erin
I have made these several times now and every time I make them people love them. I have made this my go to recipe for cookies for parties. I make them as the recipe says, however I refrigerate the dough overnight or for a few hours before cooking. After the cookies are baked and cooled down, I dip half of the cookie in Scharffen Berger - Semisweet Dark Chocolate (62% Cacao). They are always the hit of the party.
Nicole
These were delicious. I added some shaved bittersweet chocolate to the top of half the batch before and after baking--people seemed to prefer these to the plain hazelnut ones. I wouldn't press them with the fork like described in the recipe--they flatten out quite a bit while baking. I might try putting in 1/2 cup more flour in the next time I bake these to prevent that.
islandteacher
I chilled the dough for at least half an hour and had no trouble with spreading. I added 4 oz chopped semi-sweet chocolate, and ended up with an elegant little cookie. I thought the hazelnut flavor came forward after a day.
MTI
Hazel nuts 200g toasted, remove skin, save 1/4 chopped aside. Add 20g butter to make hazelnuts paste Mix 80g butter, 100g brown sugar, 70g sugar, 1 egg, 1 tsp vanilla, 1 tsp salad oil, Mix 1 cup APF, 1/4 baking soda, 1/4 baking powder, 1/4 salt 110g chocolate smaller chips 350° 14 min
Cathy
Wow, these are delicious. I made it according to the recipe. They have a rich hazelnut flavor. I might throw in some mini chocolate chips next time. But the recipe really is fine as is.
Phil
Does "unskinned" mean the skins are there or the skins have been removed; skin is a verb which is the act of removing skins, so "unskinned" could mean "has not been skinned" (as in "unshaved" or "unfiltered"); but skin is also a noun so unskinned could mean "without skin" (as in "unmanned"). Which is it??
G&J
These are the bomb. I cut the sugar just a tad and added dark chocolate chips to half. I think the ones with chocolate are better, but that's just my opinion. Honestly, they are both really good. I'm saving this recipe. It's a winner.
EHSMD
I wasn’t sure what to expect, but had to try this recipe since I love hazelnuts and need to broaden my horizons beyond Nutella and other chocofied hazelnut items. These are, as another commenter said, The Bomb. Texture is similar in many ways to a peanut butter cookie, crisp edges and chewy middle. I refrigerated the dough for an hour, formed into balls, and added a generous amount of sea salt on top before baking. YUM.
Louise Snow
Added a teaspoon of espresso powder. Really excellent!
JudithTucson
what fabulous flavor! made for Li, for Justin's memorial, since she gave me hazelnuts for Chinese New Year.
melinda
My cookies were flat. Only one cup of flour?
Laura
Was slightly short on the hazelnuts only had 4.5 ounces so I had to add additional flour to help dry the dough a little. Added some mini chocolate chips as others suggested. I also think dried cherries might be nice with these. They were really great and easy to make.
Erica
Does anyone know if the dough freezes well?
Cathy
Delicious. I added mini chocolate chips. I scooped with tablespoon cookie scoop and did not need to flatten. I baked them for 11 min.
Phil
Does "unskinned" mean the skins are there or the skins have been removed; skin is a verb which is the act of removing skins, so "unskinned" could mean "has not been skinned" (as in "unshaved" or "unfiltered"); but skin is also a noun so unskinned could mean "without skin" (as in "unmanned"). Which is it??
Erin
I made these as for a teenage athlete who avoids sugar but was craving a chocolate hazelnut holiday treat. I skipped the white sugar, added 1/2 t hazelnut extract to the wet ingredients, and added 1 T cocoa and I cup mini dark chocolate chips to the dry ingredients. They were a huge hit, delicate crumb and perfect sweetness. They didn’t spread at all so the cocoa may have firmed the dough.
Erin
I made these for my teenage athlete who avoids refined sugar but was craving a decadent chocolate hazelnut holiday treat. I substituted butter for the oil in the nut butter since I was out of a neutral oil. I skipped the white sugar, and added 1 T cocoa and I cup mini dark chocolate chips to the dry ingredients. They were a huge hit. The crumb was delicate and the cookies were a perfect level of sweet.
Susanne H-D
Not really necessary to remove the skins. It does not change the flavor.
Tina
Do you remove the skins once you roast the hazelnuts?
Susanne H-D
I made these with coarsely ground hazelnuts and hazelnut flour instead of wheat flour. Would have used almond flour if I had not had the hazelnut flour at hand. Used all brown sugar, which I think enhances the flavor. Why use anything else in this cookie? They are a bit delicate and crumbly so let them cool completely before handling them. Delicious!
Lee Ann
This is the first hazelnut cooky I have made that really captures the flavor of the nut. Making the nut butter is key, I think. I shaved 1 oz of bittersweet chocolate into the dough but it is barely noticeable. Next time I will increase to 2-3 oz or do a bittersweet drizzle on top. But nice as is, and a perfect tea cooky. I am fortunate to live near hazelnut orchards so mine were just harvested and skins are soft. Thanks for this great recipe!
Liz
I made these for our family Christmas meal and everyone loved them! Definitely on my must make list every year now. I did add semi sweet dark chocolate chips, which I would strongly recommend.
Sarah
How much hazelnut meal might I use instead of grinding 6oz nuts? I don't have nuts right now, just meal. And I am still using a measuring cup instead of a scale. Thanks!
Sam
Not earth-shattering, but tasty. It’s a peanut butter cookie using hazelnut butter instead. Chocolate is needed or it’s too one note—I added chocolate chips, next time I would dip in chocolate instead. Flattening seemed unnecessary (tried one batch), but chilling the dough brought the cook time to 12-13 minutes. Keeps very well.
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