What not to love about these gluten-free hazelnut cookies. They are so easy to make and so tasteful thanks to quality ingredients including loads of toasted hazelnuts in every bite.
For those looking for gluten-free cookies, those packed with toasted hazelnuts will be a true find. So easy to make, contains only quality gluten-free flours and so deliciously nutty, these cookies will become one of your favourites. These cookies are irresistible with crunchy pieces of toasted hazelnuts in every bite.
These healthy hazelnut cookies are made with a mix of three gluten-free flours - millet, chestnut and almond. We love to use these flours for our gluten-free cookies, as they give nice texture and amazing taste. These flours together with coarse demerara sugar, makes the cookies crumbly and delicious.
If you are looking for more gluten-free cookies, why not to check our chocolate thumbprint cookies or chestnut flour cookies, both easy to make.
Who doesn't love the smell and taste of toasted hazelnuts. The easiest way to do this is to toast them in the oven until they become fragrant and skin start to peel off. Once toasted roll them in a kitchen towel and shake until the skin comes off. Once cooled chop them on a cutting board or in a food processor.
The base of these cookies is softened butter beaten with brown sugar on a medium speed until you get cream texture. Be sure to add a pinch of salt. Now add egg and vanilla extract and beat for another 1 - 2 minutes. Prepare each of these three flours, making sure to sift the chestnut flour, as it tend to compress into lumps.
Now, start adding flours and chopped hazelnuts to the butter mixture. The best is to add 2 tablespoons of each at time and stir with a wooden spoon or silicon spatula until incorporated. Once most flours and hazelnuts are incorporated, use your hands to knead a dough for a few minutes until soft dough forms.
Divide the dough into two and form 2 logs - 20cm long and 4cm in diameter. Wrap with cling film and place in the fridge for 1 hour.
Now, take the logs from the fridge, and cut each into 12 slices, 1 cm thick. Bake in the preheated oven for about 7 - 8 minutes, until cookies are hardly brown. Leave them to cool on a baking sheet for a few minutes, then transfer to wire rack.
Place slices on prepared baking sheet and bake for about 7 - 8 minutes in the preheated oven. The cookies should start hardly brown when you need to take them from the oven. Cookies will be slightly soft right out from the oven and they will set as they cool so leave them for a few minutes on the baking tray.
These gluten-free cookies stay fresh in an airtight container or a glass cookie jar for 3 - 4 days. Baked cookies freeze well - up to 2 months. Cookie dough logs freeze well too, up to 3 months. Allow the logs to thaw overnight in the fridge then continue to bake them.
For more cookie inspiration, take a look at our collection of yummy cookie recipes. Check out as well our selection of interesting gluten-free cookies, too.