Vegan Gluten-free Grain-free Cinnamon Hazelnut Chocolate Chip Cookies! These are just 7 ingredients (+salt), oil-free, grain-free and bursting with cinnamon flavor and a deep roasted hazelnut richness!
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CINNAMON HAZELNUT CHOCOLATE CHIP COOKIES
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 Granola Bars are a favorite among friends and my family can never get enough of this Cinnamon Applesauce Quick Bread.
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 ground up almonds lend a ton of moisture and texture and keep it oil-free!
OTHER VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIE RECIPES:
- Crispy Vegan Chocolate Chip Cookies
- 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.
- Cinnamon Hazelnut Chocolate Chip Cookies
- Dark Chocolate Molasses Cookies
- Almond Butter Chocolate Chip Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
Cinnamon Hazelnut Chocolate Chip Cookies
- 1 1/4 cups (140g) almond meal (with the skins on)
- 2 tablespoons cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon fine pink Himalayan salt
- 1 heaping cup (146g) 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 (160g) pure maple syrup
- 1 1/2 teaspoons (8g) bourbon vanilla extract
- Scant 1/2 cup vegan mini chocolate chips
- Please note that this recipe uses ground almonds that I ground myself. 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).
- I use this scale.
TO MAKE THE HAZELNUT BUTTER
Preheat an oven to 300°F. 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).
FOR THE COOKIES
Preheat the oven to 375°F and line a pan with parchment paper.
To a large bowl, add the almond meal and the next 3 dry ingredients and whisk well. Add the chocolate chips and stir.
- 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.
Drop by tablespoonfuls on the pan. 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 transferring to a cooling rack, as they will firm up as they cool. Store in an airtight container.If you ground up your own almonds the cookies will look more flat like mine in the pics, if using store-bought almond flour, they will be more fluffy. Either way is delicious!