These delicious hazelnut honey cookies are the perfect sweet treat at the end of the day. Using healthy ingredients, and natural sweeteners, this delicious gluten free cookie recipe checks all the right boxes.
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Cookies made with honey?
In this honey cookie recipe, we swap out sugar for honey and the results are simply delicious! I love the added flavor that honey gives this super yummy cookie recipe. Rich, golden and naturally sweet, honey is a great substitute that you can experiment with when making your favorite baked goods. You can read tips on how to substitute honey here.
Hazelnut Honey Cookies: Common Substitutions
You can find the full directions for our delicious Hazelnut Honey Cookies below. Although this recipe is sure to knock your socks off as is, we've listed a few common substitutions you can easily make to this recipe.
- You can swap hazelnuts for almonds or walnuts
- You can swap coconut oil for olive oil
- You can swap the honey for agave syrup, maple syrup, or date syrup
- You can swap rice/coconut flour for an alternate gluten free flour
- You can swap tapioca starch for corn starch
- You can swap hazelnut butter for almond or cashew butter
- You can use Nutella as the filling rather than making the filling from scratch
Hazelnut Honey Cookies: Gluten Free Cookie Option
If you are on a gluten-free diet, this recipe is gluten-free for your enjoyment. You can also substitute the rice and coconut flour for an alternate gluten-free flour if you wish
Gluten Free Hazelnut Honey Cookies
Ingredients
Honey Cookies
- 1 ½ cups raw hazelnuts
- ½ cup coconut oil
- ½ cup honey
- 2 eggs
- 1 ½ cups rice flour
- 1 cup coconut flour
- ½ cup tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Hazelnut Filling
- ½ cup hazelnut butter
- ½ cup ground hazelnuts
- 2 tablespoons dark cocoa powder
- 2 tablespoons honey
Decorative Topping
- ½ cup Hazelnut butter
- 2 tablespoons dark cocoa powder
- ½ cup ground hazelnuts
Instructions
- Preheat the oven to 350F.
- If the hazelnuts are not roasted and peeled, roast them for 5-6 minutes at 350F and peel them afterward.
- Ground the hazelnuts with a blender until you have a smooth mixture.
- In a large mixing bowl, mix the eggs, honey, melted coconut oil, and the vanilla.
- In a separate bowl, mix the dry ingredients. Mix the flours, starch, baking powder, salt, and hazelnuts.
- Slowly add the dry ingredients to the wet ingredients and stir well.
- This will form a dough, which might be a bit oily. If the dough feels too sticky, leave the dough in the fridge or freezer for about 10 minutes.
- Form small cookies (around 1 tablespoon from the mixture) and place them on baking paper.
- Flatten them gently on top.
- Place the cookies in the oven at 350 F. Bake the cookies for 10 minutes.
- In the meantime, prepare the filling. You can also use a pre-made spread such as Nutella.
- Mix the hazelnut butter with cocoa powder and the honey. Add ground hazelnuts in order to thicken the mixture. It will be a bit hard to work with but it needs to have a thicker consistency.
- Once the cookies are done and cooled completely, spread the chocolate filling on the cookie with the help of a spoon or your hand - it should be thick enough to form it with a hand. Place a second cookie on top and squeeze gently.
- In a separate bowl mix the hazelnut butter and cocoa powder for the decorative topping.
- Gently dip the cookie sandwiches in the chocolate spread and then sprinkle with ground hazelnuts.
Notes
- This recipe should create around 36 cookies (or 18 sandwich cookies after that)
- Wait until the cookies have cooled down completely before you touch them as they will be very soft.
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