The Flaming Vegan

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Wonderful Wheat-Free Hazelnut and Almond Cookies
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Wonderful Wheat-Free Hazelnut and Almond Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

I am a real fan of cookies for when I need a sweet treat, but it is often hard to find vegan ones, and if I do find them, they tend to be expensive. So, I usually have to bake my own.  Some time back, I  found this awesome  vegan cookie recipe and adapted it slightly in the baking. They have come out so well that it inspired me to share it here. These nut-based cookies are completely vegan,  easy to make, taste superb, and are gluten-free. What a bargain! They don’t use wheat flour, but a combination of gram and rice flour instead. No eggs, egg-substitutes, or raising agents required either, so relatively few ingredients. I have become quite addicted to these, so it’s probably a good idea for me not to make them too often! When I baked these I substituted coconut oil for half of the fat content the original recipe specified, which was around half a cup of any vegan butter substitute.  The coconut oil adds some extra flavor and is also a bit more healthy, which is why I used it here. I have got into the habit of using coconut oil in cooking fairly frequently.  I also add a little vanilla essence, which works well. The flavor of the hazelnuts comes through beautifully in any case, and makes a very more-ish cookie.


  • 125g  of Earth Balance, or other vegan spread *
  • 50g soft light brown sugar
  • 50g rice flour
  • 50g gram (chickpea) flour
  • 25g ground almonds
  • 50g chopped hazelnuts
  • Half a teaspoon of vanilla essence


  1. Preheat your oven to 350 ° F/ 180° C/gas mark 4.  Grease two baking sheets with your vegan spread.
  2. Cream the vegan spread together with the sugar until it is pale and fluffy. Then gradually stir in the rice flour, gram flour, ground almonds and hazelnuts until a soft dough is formed (if the dough doesn’t come together naturally, add a small dash of water or plant milk until you can form it into a ball).
  3. Spoon/drop small balls of the mixture onto the baking sheets, making sure they are well apart. Dip a fork into cold water and flatten each ball, leaving a pattern.
  4. Bake for 12 to 15 minutes until they are golden in colour. Cool for 5 minutes, before removing them from the tray. Place the cookies onto a wire rack to cool and firm (they will crisp up as they cool).
  5. Store the cookies in an airtight container or home-freeze on the day of baking and defrost in an airtight container before eating.  

* You can also, for a variant, use around 75 g of coconut oil and 75g of Earth balance or another vegan butter replacer.


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