Vegan Coffee Hazelnut Cookies! Cookies and coffee lovers, we’ve got you covered with this gluten free and healthy treat!

If you love coffee with hazelnut, then you will adore these Vegan Coffee Hazelnut Cookies.  Slightly chewy with crisp edges, these cookies are coffee heaven in cookie form. Sophisticated and indulgent, you’ll find these tasty cookies irresistible.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

So Mom bought several large bags of roasted hazelnuts because she was all about creating a hazelnut cookie.  This coffee hazelnut cookie is a coffee lovers dream!  You won’t believe how yummy these cookies are.

Admittedly, on the expensive side, but oh-so-worth it for hazelnut coffee lovers. It’s very sophisticated, and full of flavor. You gotta give this one a try!

Tips for Success:

• Flavor Profile: These cookies are for coffee lovers who also enjoy hazelnuts.  The coffee flavor hits you on the front end of the palate while the hazelnut flavor hits you on the backend.  The cookies are lightly sweet and the cookie texture is chewy with slightly crisp edges.  These cookies were designed specifically for adult coffee lovers, probably not a cookie that children would enjoy.
• Chocolate Drizzle: The chocolate drizzle is completely optional.  All you need to do is melt some vegan chocolate chips in the microwave and drizzle over the cookies.  You can also sprinkle them with a tiny sprinkle of finely chopped roasted hazelnuts if you wish as well.  We did a light drizzle, if you really enjoy chocolate, consider a heavier drizzle than what is shown in the photos.
• Coffee: Use an instant coffee.  If you want the coffee flavor to really standout, then use 4 teaspoons.  If you want it to be light, use 2 teaspoons.  The good news is that you can taste the batter to determine if you want to add more.  In other words, start with 2 teaspoons and taste and ramp up from there.  Taste the cookie batter to get an idea of what the end product will taste like.
• Roasted Hazelnuts: Make sure you use roasted hazelnuts.  If you wish, you can use raw filberts with the understanding that you will need to roast them in the oven and completely cool them before using.
• Cookie Batter: The batter for these cookies is somewhat wet, you may need to wash your hands about every 4 to 5 cookies.  Use slightly dampened hands to roll the cookies.
• Cashew butter substitutions: These cookies were designed to use cashew butter simply because of its neutral flavor.  Almond butter has too much flavor and will overpower the hazelnuts flavor.
• Room temperature cashew butter: You want the cashew butter at room temperature so that it will mix well. If you are opening a new jar of cashew butter (not refrigerated), there is no need to soften it.  If you are using refrigerated cashew butter, then you want to slightly soften the cashew butter, so it easily mixes well in the batter. You can either microwave the cashew butter on low for a few seconds (do not melt it), or remove the amount needed of cashew butter from the refrigerated jar and allow to sit on the counter for 20 minutes to one hour to allow to come to room temperature.
• Sweeteners: We get tons of questions about sweetener substitutions. We totally get it. Some folks want to use all Medjool dates or date sugar. We’ve tried these cookies using all Medjool dates, they are too dense and gummy. Date sugar does not work well either. The best sweetener for this cookie is maple sugar or coconut sugar.
• Baking Time:  Use the upper center rack in the oven.  When the cookies have been in the oven about 13 minutes, slide out the cookie sheet and tap the top of a cookie.  It should be set and not soft.  If needed, bake another minute or two until firm and set.

Leftovers and Freezing:

Leftovers will generally keep for 4 days, stored in a covered container.

These cookies freeze well.

Pantry Products Used:

• Cashew Butter: We used Artisana Cashew Butter.  Feel free to use your favorite cashew butter.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

 Kitchen Products Used:

• Food Processor
• 14 x 20 Baking sheet
• Silicone baking pad (or parchment paper)

If you try this delicious cookie, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Coffee Hazelnut Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 13-15 Minutes
• Total Time: 30 Minutes
• Yield: 28-30 Cookies 1x
• Category: Dessert
• Method: Oven
• Diet: Vegan

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Description

Slightly chewy with crisp edges, these gluten free Vegan Coffee Hazelnut Cookies are coffee heaven in cookie form.

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Ingredients

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Dry Ingredients:

• 1 cup roasted hazelnuts, fine chop
• 1 cup rolled oats, chopped
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2/3 cup + 1 Tablespoon maple sugar (or coconut sugar) *
• 2 to 4 teaspoons instant coffee *
• ¼ teaspoon sea salt *

Wet Ingredients:

• 1/2 cup [raw] cashew butter, room temperature *
• ¼ cup unsweetened plain plant milk *
• 2 teaspoons vanilla

Other Optional Toppings:

• Vegan chocolate chips, melted (drizzle)
• Finely chopped roasted hazelnuts (sprinkle)

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Instructions

1. Preheat the oven to 350 F. Place oven rack in the upper center position. Line a large baking sheet (14 x 20) with silicone baking pads or parchment paper, set aside.
2. Place the roasted hazelnuts into a food processor and process until finely chopped, almost to a flour, but not quite. Place into a large bowl, set aside.
3. Place the rolled oats into the food processor, process for 15 to 20 seconds, just to chop. Place into the large bowl with the finely chopped roasted hazelnuts.
4. Place all the remaining Dry Ingredients into the large bowl with the chopped hazelnuts and oats, whisk together.
5. Then add all the Wet Ingredients to the dry ingredients, stir until well combined. The batter will come together but will be sticky.
6. Scope up a rounded tablespoon sized ball of dough (one small cookie scoop), roll into a ball, and place on the large baking sheet (or divide between two regular sized baking sheets). Continue until all the cookies have been rolled.  Space evenly as the batter does spread.
7. Place into a preheated 350 F oven (upper center rack) for 13 to 15 minutes or until the cookies are set.
8. Remove from the oven, allow to sit for 2 minutes on the baking sheet to firm up, then transfer them to a wire cooling rack and allow to cool for 10 minutes before serving. Enjoy!!!

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

* Servings: Makes 28 to 30 cookies

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