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Enjoy these German Christmas hazelnut cookies this holiday season – they are soft and slightly crumbly without being chewy and packed with a nutty flavor. Plus, this recipe uses just 7 ingredients, is vegan, dairy-free, gluten-free, and ready in 25 minutes!
How To Make Hazelnut Cookies
Step One: Prepare the hazelnut cookie dough
- First, preheat the oven to 350F/175C and line a baking sheet with parchment paper.
- Then, if you’re using whole hazelnuts, process them in a food processor/blender into a coarse powder. Add the flour, powdered sugar (or Erythritol for sugar-free cookies), and baking powder to the processor. Process again for 20 seconds.
- Add the remaining ingredients and blend into a soft dough.
Step Two: Form & bake the cookies
- Use a tablespoon or small ice-cream scoop to portion the dough and shape it into balls by hand. Place on the baking sheet, flatten slightly (but not much), and press a whole hazelnut into the middle of each cookie.
If you flatten the cookies more (so they’re less like thumbprint cookies and more like general cookies), then they’re likely to be crisper.
Bake in the oven for around 15 minutes. They’ll still be soft when first removed from the oven – allow them to cool completely before enjoying!
