clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Coffee Hazelnut Cookies on a cookie sheet

Vegan Coffee Hazelnut Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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


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



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)


  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!!!


*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