Vegan Hazelnut Chocolate Chip Cookies! These are just 7 ingredients (+salt), oil-free, grain-free, gluten-free, oil-free and bursting with cinnamon flavor and a deep roasted hazelnut richness!
VEGAN HAZELNUT CHOCOLATE CHIP COOKIES
These vegan hazelnut cookies are absolutely delicious. They are robust in flavor, warming, fudgy, moist and completely gluten-free, grain-free and oil-free! You only need 10 minutes prep and 7 main ingredients! Simple, quick and easy vegan cookies is what I love.
These grain-free cookies also do not use regular flour. They only require blanched almond flour. Just like these other grain-free almond butter cookies and 4 ingredient peanut butter cookies.
These cookies have an amazing soft, chewiness that is addicting…similar to the chewiness from an oatmeal cookie.
KEY INGREDIENTS
Cinnamon
My all time favorite flavor is cinnamon. It has an amazing ability to sweeten and warm up any dish, whether savory or sweet. Vegan Cinnamon rolls are one of my favorite indulgences, simply because of their intense cinnamon flavor. My Cinnamon Roll Granola Bars are a favorite among friends and my family can never get enough of this Cinnamon Applesauce Quick Bread.
I’ll tell you a secret, strong notes of cinnamon, combined with roasted hazelnut butter, with chocolate, is a divine delicious combo!
Hazelnut Butter
The hazelnut butter (full step-by-step tutorial here) gives these vegan hazelnut cookies such a deep flavor and replaces any need for oil, butter or eggs. Fat is a great egg replacer in cookies. It holds them together perfectly. No need for egg substitutes!
You are going to love these vegan chocolate chip hazelnut cookies! They are chewy, fragrant and absolutely divine.
MORE VEGAN GLUTEN FREE COOKIE RECIPES
- Crispy Vegan Chocolate Chip Cookies
- Vegan Snickerdoodles
- Best Vegan Chocolate Chip Cookies rated BEST chocolate chip cookies by readers!
- Pecan Butter Chocolate Chip Cookies….not gluten-free, but you can always try an all-purpose gluten-free blend like King Arthur flour.
- Dark Chocolate Molasses Cookies
- Vegan Thin Mints
- Vegan Peanut Butter Chocolate Chip Cookies
If you make this recipe, be sure to leave feedback below and share your pic on Instagram and tag me @thevegan8 #thevegan8!
Vegan Hazelnut Chocolate Chip Cookies
Ingredients
- 9 tablespoons (144g) roasted hazelnut butter (I use my homemade here-no added oil)
- 1 1/4 cups (140g) superfine blanched almond flour (I use Bob's Red Mill)
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon fine pink Himalayan salt
- 6 tablespoons (120g) pure maple syrup
- 1 1/2 teaspoons (8g) vanilla extract
- 1/2 cup dairy-free chocolate chips
- I use this scale.
Instructions
- If making my homemade roasted hazelnut butter, do that first or the day before, so it's completely cooled before making the cookies.
- Preheat the oven to 350°F and line a pan with parchment paper.
- To a large bowl, add the almond meal, cinnamon, baking powder and salt and whisk well.
- To the same bowl, add the hazelnut butter, syrup and vanilla. Stir until briefly mixed. Stir in the chocolate chips until a thick, sticky cookie batter forms.
- Using 1 1/2 tablespoons worth of batter, drop mounds of cookie dough onto the pan, spaced 2 inches apart.
- Press down each cookie to a 1/4 inch thick, piecing the edges together and smoothing/rounding out the edges so they have clean seams. If you don't smooth the edges, this will affect how pretty or ugly your cookies bake up, lol.
- Bake for 10 minutes, watching closely the last couple of minutes to make sure they are not burning. If you go longer, they will be crispier and chewier. I liked mine soft at just under 10 minutes.
- Cool 10 minutes before transferring to a cooling rack, as they will firm up as they cool.
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Those look gorgeous!! They don’t look at all like they’re gluten/oil-free! Another amazing recipe 🙂 Good to hear that wheat is flattening your stomach–I feel like that was something I sort of noticed but thought I was imagining during my detox!
Thank you Erika! They don’t need the oil either with the creamy hazelnut butter…soo flippin good! I’m sure you weren’t imagining it at all 🙂
WOW! You could make a fortune selling these! They look amazing!
Aww thanks Holly!! Funny you mention that….:)
Genius recipe! You have a real talent for getting the gluten-free thing right with baked goods. My processor sucks with making almond flour and it kills me to spend so much on the flour at the store, so I’ve backed off from baking the last few months. This recipe makes me want to suck it up and start roasting some hazelnuts for cookies! Yum! 🙂
I just made these and they’re SO GOOOOD!!!! I added a bit of shredded unsweetened coconut because I love adding coconut to cookies but the cinnamon and hazelnut flavors are amazing here. I linked back to your page with instagram, fb, and twitter because people need to try this! 🙂
Awesome!! I’m so glad to hear you loved them! Isn’t cinnamon and hazelnut just amazing?! I didn’t want to just add hazelnuts to the cookies like most cookie recipes…I knew turning them into a butter would intensify the flavor and take care of the butter/oil at the same time. They are so addicting! Thank you so much for sharing 🙂
Just made these – Now I am not a baker and like an idiot I left out the baking powder by accident but they still tasted amazing and with so few ingredients! Can’t believe there was no flour, no eggs, no butter just a few simple healthy ingredients! Too good. I am going to reblog this recipe if you don’t mind as it is outstanding.
Thank you! As a mom with a 19 year old vegan daughter, We struggle to find delicious, easy to make vegan dishes. These cookies were the first we made from your index and they made her so happy! Her new favorite and they weren’t that time consuming to make at all.
She might be living off your recipe index if the cookies are any indication of how good everything is here!!
Wonderful, I’m so glad to hear they were such a hit! Thank you so much for making them and letting me know!!
Quick question…what are your thoughts on using carob chips in place of the chocolate chips?
I don’t want to ruin a batch by using them if you think their flavor wouldn’t “go” with the batter. Thanks!
Hi Eva! I have heard that carob melts really weird so I can’t really say. I also am not a big fan of the taste, but that may just be personal. I wish I could say for certain, but I’ve only made them with chocolate chips. Please let me know if you try them!
Since the cookies are quickly baked, I’d try out with one cookie only! I’ve done this before when in doubt. So you can make the whole batch without any chips, then put one cookie with the carob chips to the over… see if you like it… if you do, add to the whole batch… if not, well then don’t 🙂 batch saved!
These cookies are delicious!!! I used half store bought almond flour and half whole almonds that I grounded myself and the texture was great. I rarely use hazelnuts in baking but I will definitely start doing it more often. The nutty flavor is a nice compliment to the almond meal. They’re sure to please vegans and non-vegans alike :).
These cookies are amazing. So easy, vegan and they taste and with such great texture. Thank you!
So fabulous to hear that, thank you Jac!
Omg, these sound divine!!! Dying to make them. Just one problem: I’m allergic to almonds. Pretty PLEASE tell me I could use another nut flour or something else. Hazelnut flour? Too much? I’m salivating. Please help!!!
You could try any other nut flour for sure! I think the cinnamon gives a strong flavor so hazelnut flour hopefully won’t be too strong, or cashew flour would be amazing!! Let me know!
Thanks so much!!! Maybe I’ll try cashew flour so the hazelnut won’t overwhelm. I’ll repirt back!
what can I use instead of almond flour due to an almond allergy?
You could try any other nut flour for sure! I think the cinnamon gives a strong flavor so hazelnut flour hopefully won’t be too strong, or cashew flour would be amazing!! Let me know!
I followed recipe except cut maple syrup to 4 tablespoons. This was super easy and one of your most delicious cookie recipes. Thanks for sharing.
Made these last night! So amazing and easy!
I’m making these tomorrow! I have been using monk fruit sweetener lately. What are your thoughts as far as the maple syrup bring liquid and the monk fruit being sugar like? Will it work? Thank you! Your recipes never disappoint!
Thank you so much Debby!! You need a liquid so that the batter is the right consistency and a sticky one, so hopefully they have monk fruit liquid syrup? I’ve never used monk fruit, so I don’t know.
Just made these cookie this weekend, and they were DIVINE! I only had Hazelnut & Almond butter and they still turned out so delicious! I will be making these again! I love trying new cookie recipes and these did not disappoint!
Woohoo, thanks for making them Tara!
These had hub’s name written all over them. Very easy and super delicious recipe. Thanks Brandi.
I absolutely love your cookies that are high in protein with no processed sugar in the batter and these are no exception! The hazelnut butter adds such a unique twist, and using dark chocolate chips brought additional depth to these luxurious cookies! Thank you for sharing this recipe, Brandi! 💗There’s always been a new dessert that happens to be published right around my April birthday and it’s such a gift to treat myself!😋
PS- I tried these cookies warm and completely cooled and I have to say, although I normally love warm cookies, the depth of cinnamon flavor was brought out more in the cooled cookies. Stunningly delicious!
Made today. They are quite tasty! I do have a bit of a dilemma though. I have dark and light aluminum baking pans and whenever I make cookies I end up with undercooked cookies if I bake on the light aluminum pans and overly browned bottoms if I bake on the dark baking pans. Its a bit of a battle trying to get them just brown enough. Any suggestions? I do use parchment or silpat.
Hi! Yes, I prefer baking on dark pans for that reason. If your pan is overcooking them, just try baking a couple of minutes less. It may take a couple of tries to get it right with your oven! Also silpat never gets the bottoms as done as parchment, just fyi.
These cookies sound delish! Will they store well overnight? I’m making a series of desserts for a large gathering and need an item or two that I can make a day ahead.