Perfect Vegan Hazelnut Cookies – Easy 3-Ingredient Recipe
These vegan hazelnut cookies are made with just three simple ingredients and come together in about 20 minutes. They are tender, crumbly, and packed with rich hazelnut flavor, proving that vegan baking can be both easy and delicious.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups hazelnut flour (hazelnut meal)
- ⅓ cup maple syrup (or agave nectar)
- ¼ cup coconut oil, melted
- Pinch of sea salt (optional but recommended)
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium mixing bowl, combine 1 ½ cups hazelnut flour and a pinch of sea salt. Stir together.
- Add ⅓ cup maple syrup and ¼ cup melted coconut oil. If using, add ½ teaspoon vanilla extract.
- Stir everything together until a dough forms. It will look crumbly at first, then come together into a cohesive mass. Scrape the sides and bottom of the bowl to ensure everything is incorporated.
- Scoop tablespoon-sized portions of dough. Roll each portion into a ball between your palms.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press each ball down with the back of a fork to flatten slightly and create a crisscross pattern. Dip the fork in water if it sticks.
- Bake for 10-12 minutes. At 10 minutes, the edges should be lightly golden and the centers still slightly soft. For a firmer cookie, bake 12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes. This is crucial for them to set.
- Transfer to a cooling rack and let cool completely. They will continue to firm up as they cool.
Notes
Do not overbake; cookies continue to cook from residual heat. Let cool completely for best texture. If dough is too dry, add another teaspoon of maple syrup; if too wet, add a tablespoon more hazelnut flour. For deeper flavor, toast hazelnut flour at 350°F for 5-7 minutes before using. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 5
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
Keywords: vegan cookies, hazelnut cookies, 3-ingredient cookies, gluten-free cookies, dairy-free cookies, easy vegan dessert