An Edible Mosaic™

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Hazelnut Cookies {Vegan & Gluten-Free} & A Bob’s Red Mill Giveaway

by Faith 105 Comments

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A friend recently asked me for a gluten-free recipe for cookies.  When asked what kind, he said, I don’t know…something nutty…or maybe chocolaty; definitely something that goes well with coffee!  I aim to please, and these cookies are all of the above.

Bob’s Red Mill Hazelnut Meal 

I used hazelnut meal instead of flour in these, which I recently received from the wonderful people at Bob’s Red Mill; actually, these cookies are all kinds of nutty (with hazelnut meal, tahini, and peanut butter).  I love using tahini in desserts for its nutty, slightly bitter flavor that I think adds a great balance to sweets, and pairs so well with coffee.  And speaking of coffee, I used just a little bit in these cookies (which you can omit if you prefer), but it’s just barely detectable here and really only adds depth of flavor; chocolate chips make the perfect finishing touch.

The texture of these cookies is really unique.  They are dense and sandy, almost like shortbread, but not dry and brittle like shortbread…they are much moister than I expected them to be, and even tastier the next day.  Hazelnut Cookies {Vegan & Gluten-Free}

Yields about 2 dozen cookies

1 cup hazelnut meal/flour (I used Bob’s Red Mill)

1 teaspoon powdered instant coffee (optional)

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup tahini

1/2 cup smooth peanut butter

1 cup brown sugar, lightly packed*

1 teaspoon pure vanilla extract

1/2 cup chocolate chips**

Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat liner.

Whisk together the hazelnut meal, powdered coffee, baking soda, and salt in a small bowl.  Mix together the tahini, peanut butter, brown sugar, and vanilla in a large bowl.  Stir the dry ingredients into the wet, and then mix in the chocolate chips (the dough will be crumbly).

To form the cookies, use a 1 1/2 tablespoon scoop to measure out the dough; squeeze it a few times in your hand so it comes together, roll it into a ball, and then slightly flatten it.  Arrange the cookies on the prepared baking sheet, about 1 to 2 inches apart.

Bake 15 minutes; cool 10 minutes on the tray, then remove to a wire rack to finish cooling.

*You can reduce the sugar to 3/4 cup if you prefer your sweets a little less sweet.

**Be sure to read the labeling and/or check with the manufacturer to make sure your chocolate chips are gluten-free and vegan, if this is a concern.

Along with hazelnut meal, I received raw pumpkin seeds and nutritional yeast from Bob’s Red Mill (thank-you, Bob’s Red Mill!).  As with every Bob’s Red Mill product I’ve tried, I enjoyed all of these.  The hazelnut meal was a lovely addition to these cookies, and I’m inspired…I think I want to make Hazelnut Macarons next (that’s right, it’s been too long since I’ve made macs and I’ve been bitten by the bug again ;) ).  The pumpkin seeds are great for snacking or sprinkling on oatmeal, smoothies, yogurt, salads, or soups.  However, the nutritional yeast is by far the most interesting product; I’ve been dying to try it for so long!  It’s kind-of cheesy tasting, but in a savory, umami sort of way.  I used it to make a fantastic vegan “cheese” spread, which I will be sharing the recipe for soon.  (I’ve also really enjoyed nutritional yeast sprinkled on popcorn with a little sea salt!)

Vegan Pimento “Cheese” Spread, made with nutritional yeast.

For this giveaway, Bob’s Mill has generously offered to provide all of the products that I tried to one lucky winner!  The winner will receive each of the following Bob’s Red Mill products: 

  1. Hazelnut Meal
  2. Nutritional Yeast 
  3. Raw Pumpkin Seeds

To participate in this giveaway, you can do any of the following (please leave a separate comment for each, so I can count them as separate entries):  

  1. Leave a comment on this post telling me your favorite kind of cookies.
  2. Tweet the following message:  Check out @AnEdibleMosaic to win a Bob’s Red Mill prize pack! https://www.anediblemosaic.com/?p=7353 #giveaways #vegan #glutenfree Please RT
  3. Link to this giveaway on your Facebook page.  

This giveaway ends Sunday, November 20th at 9PM EST; after that the winner will be randomly selected and notified by email.  Good luck to all! 

Disclaimer:  I received hazelnut meal, nutritional yeast, and raw pumpkin seeds  for free from Bob’s Red Mill, and they are also providing the prize pack for this giveaway.  As always, opinions stated are my own.

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  3. terri says

    I love the “Worlds Best Cookies” our family created this recipe which includes oatmeal, cinnamon, chocolate pieces, dried fruit and coconut! You can add or subtract ingredients if you wish…

    Reply

  4. Alyssa (Everyday Maven) says

    Awesome! I love Nutritional Yeast as well – especially with a little flax oil or olive oil over popcorn. I can’t wait to see your dip! These cookies are great – one of my friends just went GF I am passing this recipe on to her for Thanksgiving – Thanks Faith!

    Reply

  8. Sarah H.P. says

    My favourite kind of cookies are definitely butter cookies! I’ve loved them ever since I was a little girl when my mom would make them for Christmas every year!

    Reply

  12. g.a. says

    Congratulations on your nooch introduction! It is a serious addiction for me; I’m no longer interested in the manchego and reblochon, raclette and truffled pecorino that sent me into fits of lament in my first vegan years, solely because of nutritional yeast. If you’re interested in experimenting more with ‘cheesy’ concoctions, you should definitely search out the Uncheese Cookbook, by Jo Stepaniak.

    Because at heart my age has not progressed past infant years, I can only handle cookie Dough rather than actual baked cookies! As for a favorite, it’s definitely a tie between gingerbread and any nut butter based dough.

    Reply

  18. Krista says

    These cookies sound awesome, Faith! I think they’d be awesome as part of a Christmas platter for the up coming festive season.

    My favourite cookie are good ole chocolate chip….home made, of course!

    Reply

  21. Nicole says

    My favourite cookies are either chewy oatmeal raisin, or a crunchy chocolate biscotti for dipping in coffee. These cookies will be perfect for that! Cant wait to try them.

    Reply

  22. Heidi says

    Cookies made with hazelnut flour sound awesome. I actually have hazelnut trees in my yard, I wonder if I could make my own flour. I’d say that’s worth trying :D My favorite cookies change quite frequently, but I love these particular cookies with cranberries, coconut and cornflakes that we call Erika’s Cookies. Something about them(and the dough!) is irresistible.

    Reply

  24. Ashlie says

    Since going gluten free my favorite has become almond horns dipped in dark chocolate – they are made from almond paste – I get them at an Italian bakery in Chicago. I have yet to attempt making them at home b/c I try to eat sugar free and vegan and I know they have quite a bit of sugar and egg whites. I save them for special occassions :)

    Thanks for the great giveaway – I have never used hazelnut flour and I would love to!!!

    Reply

  31. kim says

    A favorite cookie is like asking for a favorite child! :P But when it comes to baking, I like to do something simple, yet somewhat ‘nutritious’, so I’d pick oatmeal raisin, walnut cookies.

    Reply

  39. BeadedTail says

    I love when you do cookie recipes because they are always different than anything I’ve ever tried and they always look so good! We visited Bob’s Red Mill Whole Grain Store in Portland and it was fabulous seeing all the items they offer! My favorite cookies are snickerdoodles.

    Reply

  40. Reeni says

    What wonderful cookies with that mix of nutty flavors! They sound perfect to have with a cup of coffee or tea. My favorite cookies are macadamia white chocolate.

    Reply

  46. Dana says

    I like to try different cookies all the time. One of the most interesting that I made was waffle cookies, where the cookie dough is cooked in a waffle maker instead of in the oven.

    Reply

  48. Jana@delectablymine says

    I’m definitely a chocolate chip cookie kind of girl, but I love so many other cookies as well it is hard to choose. These cookies look very unique. I’m intrigued because I would have no idea what to expect from hazelnut meal and tahini. I would love to give them a try!

    Reply

  50. Ali C says

    I’m a sucker for a great chocolate chip cookie! My best friend cant eat gluten and is coming to visit next week, so I’m totally whipping up a batch of these cookies for her. Thanks!!

    Reply

  53. FOODESSA says

    My favourite cookies almost always has nuts in them ;o)

    These flourless cookies are the perfect addition to my growing repertoire.

    Faith, you’re such a good friend ;)

    Ciao for now,
    Claudia

    Reply

  54. Veronica Miller says

    I’m going to share the link to this recipe with a g/f and dairy-free friend. I think she would love them! My favorite cookies are chocolate chip. I have wanted to try that nutritional yeast for a long time as well, particularly because many vegan recipes call for it to give things a cheesy flavor and it intrigues me. I’m interested to see your recipe for the spread-it looks like it might contain pumpkin!

    Reply

  64. Hannah says

    Mmm, so many wonderful things packed into one cookie! Hazelnut meal is a bit on the pricy side for me, so if I don’t win, I may have to try these with almond meal instead.

    If I could eat only one cookie from this day forward… I would pick chocolate-chocolate chip candy cane cookies! Yes, I just made that up, but it sounds perfect!

    Reply

  68. Steve @ HPD says

    Bob’s Red Mill must have an interesting marketing and sales department. They carry thousands (not really) of mixes, but I’ve never seen anyone stock more than a couple or three. now i’m going to scout around for hazelnut meal, which should cost me a few tankfuls of gas and eye strain from googling.

    Reply

  76. jacquie says

    my favorite cookes are oatmeal coconut chocolate chip – yummy. and these look very good also – would love to win so i could try them.

    Reply

    • admin says

      Hi Carole, You could try using peanut butter instead of the tahini. Hope you enjoy them if you decide to make them! :)

      Reply

  81. Cynthia McQuaid says

    I like all sorts of cookies and I have to admit a weakness for Milanos – shortbread and chocolate center. I once came up with an almond and dark chocolate cookie that was similar to your Hazelnut ones here, and my sons and I really liked those, too!
    P.S. I have tweeted and shared on FB as myself and as my blog! Glad to discover you – it all looks great!

    Reply

  82. Cynthia McQuaid says

    You can order directly from them online and even get a paper catalog in the mail! I thought something similar when I saw the recipe though. When I saw the title, I thought, “Oh great, I happen to have hazelnuts in the cupboard…” but not hazelnut flour! Don’t strain your eyes, though. Besides, someone local (small health food store?) might just order it in for you!

    Reply

  93. Joyce Mosby says

    Oatmeal Cookies are my favorite. I use Bob’s Red Mills’ WW pastry flour in all of my baking recently and my family does not seem to notice that I haven’t used white for months.

    Reply

  97. Zenimue says

    Anything from Eatpastry. Michelle’s Naturally the Peanut Butter Apricot flav. are killer too. Sugar Plum vegan in Sacramento has awesum creamie sandwich cookies they are epic as well so 3 way tie for favorite hehe =)

    Reply

  98. Shari Hegland says

    I love chewy chocolate chip cookies and buttery sugar cookies, but these sound terrific. And nothing is better with a cookie than a cup of good coffee.

    Reply

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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