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Christmas Hazelnut Cookies with Homemade Nutella are totally guilt free, yet incredibly delicious.  Just because it is Christmas, it does not mean we should not care about our health, especially if healthier options are available.

Whether you are coffee or tea person, these Christmas Hazelnut Cookies are just what you need to go with your cup. Especially, if you are chocolate and hazelnut lover like I am and so is my older daughter. This is why I have so many hazelnut dessert recipes on my blog, lol.

And if you are one as well, you may visit my DESSERTS page to see for yourself. Last year I made very similar cookies, only I used whole grain spelt and totally different cookie cutter. I made only slight adjustments in the recipe and they are both equally delicious, however, these are gluten free.

I worked in the past with Bob’s Red Mill Gluten Free Mix while making desserts, such as FRENCH MINI APPLE TARTS for example and I was highly satisfied. Nevertheless, at this time I have used Anita’s Organic Gluten Free Mix which works equally well. Although, I don’t have a problem with gluten, creating gluten free desserts is important to me.

I know there is many of you who prefer or absolutely need gluten free options. Besides, white wheat flour is absolutely unhealthy. Luckily, there is a wide range of Ancient grains available, for example whole grain spelt that I am a big fan of. Nevertheless, whole grain flour is not always appropriate for pastries.

Anyway, I will continue experimenting and if you have an experience to share, I would love to read it. Thank you for visiting and I wish you a wonderful Holidays.


Christmas Hazelnut Cookies with Homemade Nutella totally guilt free, yet delicious.  Just because it is Christmas it does not mean we should not care about our health, especially if healthier options are available.
Vegan– Gluten Free – Refined Sugar Free
Prep Time50 mins
Active Time20 mins
Resting Time30 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American, Austrian, European, Vegan
Keyword: hazelnut cookies, vegan cookies, vegan recipe
Yield: 12 cookies
Author: Lena Novak – Lena’s Vegan Living


  • Food processor, Baking sheet, Parchment paper, Rolling pin, Cookie cutters, Spatula, Piping bag


  • 1 ½ cup gluten free all purpose mix I use Red Bob’s mill or Anita’s Organic Mill
  • 1 cup roasted hazelnuts finely grind
  • 1/4 cup roasted hazelnuts roughly grind to sprinkle on top
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup cooled vegan butter I use Earth Balance
  • 1/4 cup Maple syrup
  • ¼ cup arrow root powder
  • 2 tbsp Ice cold water you may add more if needed
  • ½ cup hazelnut butter
  • 10 gr dark chocolate melted above the steam in double boiler
  • 5 Medjool dates pitted
  • 2 tbsp almond milk you may add more if needed
  • 40 gr dark chocolate I am using Lindt 90%
  • 3 tbsp Erythritol or coconut sugar sifted
  • 4 tbsp canned coconut cream only the thick part
  • Melt the chocolate in a double boiler above steam. Add cream with sweetener and whisk until smooth.


  • Place all the ingredients except water and maple syrup into a food processor and start pressing the pulse button.
  • Continue full speed until it looks like breadcrumbs.
  • Add 1 tbs ice cold water and blend again. Add 1tbsp maple syrup and blend again. Keep adding water and maple syrup and continue blending, until the dough forms a ball. Be careful, not to add too much water.
  • Remove the dough and shape a ball. Wrap into a plastic warp and palce into a refrigerator of 30min.
  • Line your baking sheet with parchment paper and add flour on your working surface to prevent dough from sticking.
  • Take the ball and gently make it little bit flat. Start rolling slowly, yet powerfully. You may apply plastic wrap on top of the dough to help you to make it easier to work with.
  • Keep rolling until you achieve a thickness about 5mm/0.18inch. Don’t worry about the edges, just cut them off and place them into a bowl.
  • Preheat the oven to 350°F /180°C.
  • Gently insert your cookie cutter on the edge of the dough, remove the edge and slide spatula underneath the cookie. Pull out gently, remove the cookie cutter and place on the baking sheet. Repeat until you have it all done.
  • Bake for 10min.
  • When ready, carefully transfer to a cookie rack and let it cool down for 15min.
  • Apply about 2tsp of nutella in the centre of each cookie and gently press down.
  • You will have lots of edge leftovers, so combine them by using plastic wrap by pressing them into a ball and repeating the process. You may add 1 or 2 tsp of water and even 2tsp of butter.
  • When ready, attach about 2mm tip to your piping bag and fill with chocolate.
  • Begin creating a circle in the middle of the cookie by starting spiral from the centre while moving out. Repeat until all cookies are done, then sprinkle with crashed hazelnuts.
  • Carefully transfer cookies to a tray lined with parchment paper and place into a refrigerator for 2 hours.
  • Blend dates in a blender with almond milk until smooth. Add hazelnut butter and blend again.
  • Melt the chocolate in a double boiler above steam.
  • Turn off the heat but leave the chocolate on the stove and gradually add the hazelnut mixture while whisking until smooth.
  • Take it off the heat, transfer the mixture to a container with lid and store in a refrigerator.


To store, keep in a sealed container. If you have more than one layer, divide with plastic wrap. Also cover the top layer with plastic wrap. They may be stored in the refrigerator, or in a cool pantry if you have one. The dough can be refrigerated up to 3 days, as long it is wrapped in a plastic wrap.
Bob’s Red Mill Gluten Free Mix
Anita’s Organic Gluten Free Mix 
Both available on Amazon 


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Shihab Almahdawi
Shihab Almahdawi
10 months ago


10 months ago

Love that hazelnut nutella! These are perfect treats for the holidays Lena!