Christmas Hazelnut Cookies

Christmas Hazelnut Cookies Recipe

By Lena's Vegan Living

🔪Prep Time: 50 mins

👩‍🍳Cook Time: 20 mins


1 ½ cup gluten free all purpose mix I use Red Bob’s mill or Anita’s Organic Mill

1 cup roasted hazelnuts finely grind

1/4 cup roasted hazelnuts roughly grind to sprinkle on top

1 tsp baking powder

½ tsp baking soda

½ cup cooled vegan butter I use Earth Balance

1/4 cup Maple syrup

¼ cup arrow root powder

2 tbsp Ice cold water you may add more if needed


½ cup hazelnut butter

10 gr dark chocolate melted above the steam in double boiler

5 Medjool dates pitted

2 tbsp almond milk you may add more if needed


40 gr dark chocolate I am using Lindt 90%

3 tbsp Erythritol or coconut sugar sifted

4 tbsp canned coconut cream only the thick part

Melt the chocolate in a double boiler above steam. Add cream with sweetener and whisk until smooth.


1Place all the ingredients except water and maple syrup into a food processor and start pressing the pulse button.

2Continue full speed until it looks like breadcrumbs.

3Add 1 tbs ice cold water and blend again. Add 1tbsp maple syrup and blend again. Keep adding water and maple syrup and continue blending, until the dough forms a ball. Be careful, not to add too much water.

4Remove the dough and shape a ball. Wrap into a plastic warp and palce into a refrigerator of 30min.

5Line your baking sheet with parchment paper and add flour on your working surface to prevent dough from sticking.

6Take the ball and gently make it little bit flat. Start rolling slowly, yet powerfully. You may apply plastic wrap on top of the dough to help you to make it easier to work with.

7Keep rolling until you achieve a thickness about 5mm/0.18inch. Don’t worry about the edges, just cut them off and place them into a bowl.

8Preheat the oven to 350°F /180°C.

9Gently insert your cookie cutter on the edge of the dough, remove the edge and slide spatula underneath the cookie. Pull out gently, remove the cookie cutter and place on the baking sheet. Repeat until you have it all done.

10Bake for 10min.

11When ready, carefully transfer to a cookie rack and let it cool down for 15min.

12Apply about 2tsp of nutella in the centre of each cookie and gently press down.

13You will have lots of edge leftovers, so combine them by using plastic wrap by pressing them into a ball and repeating the process. You may add 1 or 2 tsp of water and even 2tsp of butter.

14When ready, attach about 2mm tip to your piping bag and fill with chocolate.

15Begin creating a circle in the middle of the cookie by starting spiral from the centre while moving out. Repeat until all cookies are done, then sprinkle with crashed hazelnuts.

16Carefully transfer cookies to a tray lined with parchment paper and place into a refrigerator for 2 hours.


18Blend dates in a blender with almond milk until smooth. Add hazelnut butter and blend again.

19Melt the chocolate in a double boiler above steam.

20Turn off the heat but leave the chocolate on the stove and gradually add the hazelnut mixture while whisking until smooth.

21Take it off the heat, transfer the mixture to a container with lid and store in a refrigerator.

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