Cinnamon Hazelnut Chocolate Chip Cookies

Cinnamon Hazelnut Chocolate Chip Cookies

Vegan Gluten-free Grain-free Cinnamon Hazelnut Chocolate Chip Cookies! These are just 8 ingredients, oil-free, refined sugar-free and bursting with cinnamon flavor and a deep roasted hazelnut richness!

My all time favorite flavor is cinnamon. It has an amazing ability to sweeten and warm up any dish, whether savory or sweet. Cinnamon rolls are one of my favorite indulgences, simply because of their intense cinnamon flavor. My Cinnamon Roll Bliss Bars are a favorite among friends. Also, my Raw Vegan Cinnamon Spice Cheesecake is a huge hit with family and friends!

I took that strong cinnamon flavor as inspiration for these cookies. It has a lot of cinnamon, but it works out amazing. I combined it with roasted hazelnuts that I made into a butter. The two flavors combined are divine.

With just 8 ingredients, these cookies are incredibly easy and full of amazing flavor. They are vegan, gluten-free, oil-free, flour-free, egg-free and grain-free, so they will suit a large amount of people! I love classic chocolate chip cookies and creating these Vegan Cinnamon Hazelnut Chocolate Chip Cookies, is a wonderful twist to the classic flavor.

I'm also showing you today how to make homemade hazelnut butter, which holds them together perfectly.....no need for egg substitutes! These cookies have an amazing soft, chewiness that is addicting...similar to the chewiness from an oatmeal cookie.

The almond flour lends lots of moisture and texture.

The hazelnut butter gives creaminess, moisture and intense flavor.

I have a ton of Vegan Gluten-free Chocolate Chip Cookies on the blog, check these out!

Yields 22-24 cookies

Cinnamon Hazelnut Chocolate Chip Cookies

The secret to these amazingly, flavorful cookies is roasted hazelnut butter. Combining the hazelnut butter with the strong cinnamon, creates a cookie flavor like you've never had before. You will find that it is a new favorite cookie to keep in your rotation.

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Ingredients

  • 1 1/4 cups (140g) almond meal (with the skins on)
  • 2 tablespoons cinnamon
  • 2 teaspoons baking powder (use gluten-free if necessary)
  • 1/4 teaspoon fine pink Himalayan salt
  • 1 heaping cup (146 g) raw whole hazelnuts (If you would prefer to use pre-made or store-bought hazelnut butter, then use the same weight amount which is about 9 tablespoons)
  • 1/2 cup pure maple syrup
  • 1 1/2 teaspoons bourbon vanilla extract
  • Scant 1/2 cup vegan mini chocolate chips (I use Enjoy Life brand)
  • Note
  • Use weight measurements, as always, for best results. Please note that this recipe uses ground almonds and not blanched almond flour from the store. The texture/result will vary if using the commercial brand since it is more finely ground and fluffier. If you don't want to grind your own almonds, then use ONLY 1 1/4 cups blanched almond flour (120 g).

Instructions

    Directions for hazelnut butter:
  1. Preheat an oven to 300 degrees. Place the hazelnuts on a parchment lined sheet pan, spread out. Bake for 25 minutes until golden brown and fragrant. Let them cool about 10 minutes. Place them inside a dish towel and rub the skins off with the help of the towel. Please do not stress about removing them perfectly. Honestly, mine only looked about 50% clean. It won't matter because you will be processing it in the food processor. Add them to a food processor and pulse for a few minutes, scraping the sides as needed. Pulse until it becomes silky smooth and creamy, do not stop at the chunky paste, keep going. It will be smoother than almond butter (see photo above).
  2. Directions for the cookies:
  3. Preheat an oven to 375 degrees.
  4. In a large bowl, add the almond meal and the next 3 dry ingredients and whisk well. Add the chocolate chips and stir.
  5. In a separate small bowl, add the hazelnut butter, syrup and vanilla. Stir until well mixed. Now pour the wet into the dry and stir for a couple of minutes until well incorporated and the almond flour really absorbs the liquid well.
  6. Drop by tablespoonfuls on a parchment paper lined sheet pan. (parchment paper works better than a Silpat for this) Using a tablespoon will yield 22-24 cookies. Do not spread out the batter. Drop extra chocolate chips on top of each cookie....about 6 or 7. Bake for 10 minutes. If you go longer, they will be crispier and chewier. I liked mine soft at just under 10 minutes. If you are baking on parchment paper, let them cool 10 minutes before transfering to a cooling rack, as they will firm up as they cool. Store in an airtight container.
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59 Comments

  1. 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 :)
  2. I LOVE Cinnamon!!!! I am going to have to try them all! Thanks for posting
    • Please do Cindy and let me know!! :)
      • 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.
    • Oh wonderful!! I'm so glad to hear you enjoyed them! That is too funny that you left the baking powder out...they probably were really flat huh, but as long as they still tasted delicious. :) Of course, I don't mind! Thank you so much Cindy :)
  3. Heavenly cookies, good to hear that you noticed a difference in your digestion after going gluten free, I have toyed with the idea, not because I am gluten intolerant but because I have heard so many people say how much better they feel when they go wheat free. Must make these cookies.
    • Thank you so much Suzanne! These are so good. Yes, I don't plan on eliminating wheat totally yet from diet. But I have significantly reduced the amount. I have found I just don't always need it for successful baking. All my experimenting has made it work beautifully.
  4. These look so good! I have some vegan block chocolate so might try with chopped chocolate instead of chips... will let you know if I do :)
    • Thank you so much! Please do! I know some chocolate blocks melt really funny ad don't hold up well like chips so give it a whirl and let me know!
      • Ah, yes... that's a good point. Will let you know if I manage :)
  5. WOW! You could make a fortune selling these! They look amazing!
  6. Brandi, cinnamon and hazelnuts too?! These cookies look delicious and perfect! yum!!
    • Thai you Alice! I think you'd love them! They have a wonderful flavor and the hazelnut butter and cinnamon really make them sweet!
  7. 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! :-)
    • You're so sweet! Thank you for such a nice compliment....I've had a lot of flops before successes, haha! I do not have a fancy processor at all and I do not get it as fine of a flour as the store kind AT ALL, not to mention the store kind is blanched almonds without the skins. So you should totally try it...only take a couple of minutes...there will still be tiny pieces of almond, which makes them better and more moisture. :)
  8. Oh my gosh these sound amaazing! Great recipe!
  9. These look delicious, Brandi. Well done. GF & DF foods sure have come a long way.
    • Thank you John! I agree...most gluten free or vegan stuff I've tried or bought has sucked...even some of my older recipes I have tweaked and slightly adjusted as I learn and experiment more and find what works.I think we all do that...constantly trying to improve :)
  10. I have to agree with everyone, Brandi, delicious looking and what a great flavor TRIPLE combination! =) Bravo, lovely! xo
  11. I like the handmade hazelnut butter in them :)
    • Thanks Sarah! I bought them last week and couldn't figure out what to do with them...then the idea of it with cinnamon just sounded fabulous!
  12. ooh sound fantastic, another great recipe :-)
  13. Mmmmm... yummy! :)
  14. Brandi, I can't believe these gorgeous cookies have no flour, butter or eggs! Amazing! And I totally agree with you - cinnamon is fabulous. I love adding it to almost everything I bake. There's just something so warm and comforting about it's spicy flavour.
    • Thank you Nancy! I know! NO ONE would know it was "missing" all them either by their taste and texture...that's the best part! :) I agree...cinnamon is just addicting to me.
  15. What you say about eating Gf, I can relate to that! It is true! these cookies look amazing, tasty & fabulous even! I love that grind your own hazelnut flour after roasting them: so much flavour!! Yummmmm! Fab pics too! :) xxx
    • Thank you so much Sophie...they are really full of flavor! Thank you for the compliment on my photos :)
  16. I can easily be beaten by soft chewy cookies. Not mentioning all my favorite hazelnut and the rich cinnamon flavor. It is a must try. Lovely post my friend :-)
  17. Wow Brandi. These look seriously good. Beautiful flavor combination. Loving your photos too.
  18. [...] Cinnamon Hazelnut Chocolate Chip Cookies (Flour-free, Gluten-free, Oil-free) (thehealthyflavor.com) [...]
  19. Someday I'm going to make your cookies with the almond flour girl, these look insane!
  20. Looks so good :)
  21. 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 :)
  22. [...] Cinnamon Hazelnut Chocolate Chip Cookies (Flour-free, Gluten-free, Oil-free) (thehealthyflavor.com) [...]
  23. mm these looks really great!! I've been wanting to try baking gluten-free but have been a little nervous that the results would be far from the usual. your cookies look so good that I'm definitely more encouraged to try out a recipe like that. I'm so happy you're on a gluten-free kick because I need the inspiration! :)
    • Thank you so much! Oh, I can assure you all my gluten-free desserts take just like "regular" desserts! I've had some awesome feedback...it's so worth all the effort I put in the kitchen. It takes some practice, but I love to bake so I keep at it. You gotta try them! :) They are not missing out in any way...no butter or eggs or flour and you'd never know :)
  24. [...] Cinnamon Hazelnut Chocolate Chip Cookies (Flour-free, Gluten-free, Oil-free) [...]
  25. Hi Brandi! I LOVE these cookies! I've been thinking about eating gluten in moderation only and cutting down on it . . I'm reading It's All Good (Gwyneth Paltrow's cookbook) and recently read an article about what gluten does to some people and how eliminating it can help. . you already know all of this. . anyway, there's no way I can cut it out completely but I do want to see how I will feel by lessening my intake. I made an almond tart today with almond flour and have some left! Can I make these cookies but omit the hazelnuts?
    • Hi Alice! Thank you! I've gotten amazing reviews from other bloggers who have made them! Are you allergic to hazelnuts? The hazelnuts are the main base and "glue" for the cookies because they are roasted and then puréed into nut butter...that's what gives them such depth of flavor and moisture. You could try using almond butter instead...it's not as creamy as hazelnut butter though. Let me know!:)
  26. Hi! Plan to make these in the next day or so and am wondering if I use already prepared hazelnut butter, how much would I use? Thanks!!
    • brandi.doming@yahoo.com
      Hi Erin! It should be the same amount as long as your nut butter us smooth and liquidy. It shouldn't be too thick...see how mine looks in the photo. Also, make sure your version doesn't have added oils or ingredients as that could alter the texture. Let me know how it turns out, as I've only made these using the homemade version!
  27. 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!!
    • brandi.doming@yahoo.com
      Wonderful, I'm so glad to hear they were such a hit! Thank you so much for making them and letting me know!!
  28. These look amazing!! Quick question: Do you know, approximately, how much hazelnut butter you form by doing this? (Say 1/4-1/2 cup?) I don't have a food processor (unfortunately) so I'd probably have to buy a different type of nut-butter pre-made.
    • Hi Chey! Yes, I would guess about a 1/2 cup . After you mix everything the batter should be smooth but hold it's shape once you drop spoonfuls on the pan....see photo above. Just add it until the batter gets that consistency and isn't too stiff of a dough. Please come back and let me know how they turn out! Thank you!
  29. Eva
    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!
    • brandi.doming@yahoo.com
      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!
  30. KD
    Hey Brandi! These look amazing. A quick question. Whats your cup size? And you use the same cup for dry and liquid ingredients? Thanks!
    • brandi.doming@yahoo.com
      Hi KD! Yes, it's just the standard American cup sizes I use and use the same for dry and liquid. What do you mean what is the size of cup? 1 cup is equal to 16 tablespoons but the weight amount will differ of course depending on the ingredient measured.
  31. 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 :).

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