"These biscuits stay good and chewy for a few days if kept in a tin box. They are easy to make and full of flavor."
Vegan and Gluten Free Hazelnut Cookies
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 30mins
Cook time: 13mins
Serves or Makes: About 20 cookies
Recipe Card
ingredients
- 3 1/2 ounces hazelnuts
- 3/4 cup caster sugar
- 3 tablespoons cocoa powder
- 1 tablespoon (25 g) maple syrup or honey
- 1/3 cup aquafaba
- 1 1/3 cup almond flour
Method
Step 1
Preheat the oven at 150° C / 300 F
Step 2
Meanwhile your oven is preheating, place the hazelnuts in a sheet pan and roast them until they'll slightly change color. Take them out from the oven and let them cool
Step 3
Peel the cooled hazelnuts rubbing them together and discarding the skin, place them in a blender and blend them finely together with the sugar and cocoa powder
Step 4
Add the almond flour and honey to the hazelnut mixture
Step 5
Whip the aquafaba with a pinch of salt until it peaks will start to form (it will take about 5 minutes)
Step 6
Gently fold the whipped aquafaba into the hazelnut mixture and be care not to overmix!
Step 7
With the help of a piping bag, place about 1 tbsp of dough on a sheet pan covered with baking paper leaving abundant space between the biscuits because they will flatten out quite a lot. You might need to bake your cookies into two batches
Step 8
Bake your biscuits for 13 minutes if you like them to be a little chewy from the inside or for 15-20 minutes if you like them crunchy
Step 9
Let the biscuits cool off completely before moving them into a tin can for storage