Delicately crumbly and nutty, these hazelnut cookies filled with dark chocolate ganache make the perfect afternoon snack. Dunked into milk or on their own, everyone will love each sweet bite.
Why You’ll Love These Hazelnut Cookies
Get ready to have these hazelnut sandwich cookies fill your cookie jars all year. It’ll be your new favorite recipe!
- Perfect for the holidays. Hazelnuts are a quintessential holiday nut. It’s a great flavor for Thanksgiving, Christmas, and New Year’s.
- Easy. Mix the wet and dry mixtures, roll into little balls and bake away. Plus, the ganache is made in the microwave.
- Versatile. Swap the filling when you no longer want chocolate ganache! They’re just as yummy.
- No processed sugars. Sweetened with maple syrup, these cookies are free from all kinds of processed sugars.
- Great gifts. Packaged in cute bags or placed in nice boxes, these cookies are a delightfully sweet treat everyone will love.
What You’ll Need
These hazelnut sandwich cookies are packed with healthy, vegan ingredients. Check the recipe card at the bottom of the post for exact amounts.
For the Cookies
- All-purpose gluten-free flour
- Hazelnut flour
- Salt
- Pure maple syrup – Raw honey and agave syrup work too.
- Coconut oil – Feel free to use avocado oil. No olive oil please.
For the Ganache
- Almond butter – Any nut butter and peanut butter are amazing swaps.
- Pure maple syrup
- Dark chocolate chips – You can also use milk or semi-sweet chocolate.
How to Make Hazelnut Cookies
Making hazelnut sandwich cookies is just like making your favorite cookies plus a simple microwave-ganache. Check the recipe card at the bottom of the post for more detailed instructions.
- Prepare the oven. Preheat the oven to 350F. Line the baking sheet with parchment paper.
- Mix the dry and wet mixtures. Whisk the dry ingredients in a bowl. Whisk the wet ingredients in a separate bowl. Slowly pour the dry ingredients into the wet mixture and stir until well combined.
- Shape the dough. Use your hands to roll the dough into teaspoon-sized balls. Gently flatten them on the baking sheet, leaving 3-4″ in between each one.
- Bake. Pop the tray into the oven for 14-15 minutes or until the cookies turn golden around the edges. You may have to bake in several batches.
- Let them cool. Remove them from the oven and let them cool completely.
- Make the ganache. Place the ganache ingredients in a microwave-safe bowl. Heat them for 45-50 seconds and then stir gently to combine. Set it aside to cool and thicken.
- Fill the cookies. Spread 1/2-1 tablespoon of ganache in between two cookies and sandwich them together. Set them aside and enjoy.
Tips for Success
These tips will help you out with any recipe for sandwich cookies. They’ll turn out perfect!
- Change the filling. Peanut butter, almond butter, and Nutella are wonderful swaps when you want to change the filling in this recipe.
- Make your own flour. Add whole hazelnuts to the food processor and process until you get a fine, sandy mixture.
- Add more ganache. Feel free to add a second layer of ganache to make the cookies more indulgent. You deserve it!
- Wait until they cool. Don’t add the ganache until the cookies have fully cooled, otherwise the ganache will melt and create a big mess.
- Make them sweeter. Dusting the cookies with a bit of powdered sugar or cocoa powder will make these easy treats even more impressive (and sweet).
Serving Suggestions
These sandwich cookies are the perfect afternoon snack with a cup of coffee, tea, or some cold milk. I love to dunk them into my drink! Served on a small platter, they’ll make time for dessert extra pretty and sweet.
How to Store Hazelnut Sandwich Cookies
Once cooled, store leftover hazelnut cookies in an airtight container at room temperature for up to 5 days. Keep them away from humidity and direct sunlight.
More Gluten Free Cookies
Hazelnut Cookies
Ingredients
Dry ingredients:
- 1 cup all-purpose gluten-free flour
- 3/4 cup hazelnut flour place whole hazelnuts in food processor and process until small sand like consistency
Wet ingredients:
- 1/4 teaspoon kosher salt
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil melted
Ganache:
- 2 tablespoons almond butter
- 1/4 cup pure maple syrup
- 3/4 cup dark chocolate chips {60% cocoa}
Instructions
Cookie:
- Preheat oven to 350°F.
- Line baking sheet with parchment
- Combine dry ingredients in a medium bowl, whisk to combine
- Whisk together wet ingredients and slowly pour into dry ingredients stirring until evenly blended.
- Form dough into teaspoon size balls and gently flatten on a baking sheet.
- Bake for 14-15 minutes or until cookies just starts to brown around edges.
- Remove and place on a rack to cool.
- Continue with remaining dough.
- While cookies are baking make the ganache.
- Combine ingredients in a microwave safe bowl and cook for 45-50 seconds, remove and stir to blend completely. Set aside and the mixture will thicken.
These cookies would certainly cheer me up too. They look amazing!
Thanks Sarah.
I think these cookies would put anyone in a good mood! I love how easy they are, and they look so tasty.
Thanks Natasha.