Hazelnut Cookies without Flour and Eggs

These hazelnut cookies without flour or eggs are proof that simplicity can be incredibly delicious. They're perfect for anyone avoiding gluten, eggs, or refined sugar, yet still craving something sweet, crunchy, and full of flavor. The star ingredients are defatted hazelnut flour, cocoa, date paste, and ground flaxseeds, which together create a rich, nutritious dough without the need for traditional binders. Dates bring natural sweetness, while whole hazelnuts add a satisfying crunch. Easy to make and full of flavor, these cookies are so good you won’t believe they’re made without flour, butter, or eggs!

Ingredients:

• 100 g defatted almond or hazelnut flour (you can make your own by grinding almonds or hazelnuts in a food processor)
• 20 g coconut sugar
• 10 g raw cocoa powder
• 40 g date paste (see recipe below)
• 5 g ground flaxseeds
• 25 ml water
• 30 g unsalted hazelnuts, chopped

Preparation:

1. Start by preparing the flax “egg”. Mix the ground flaxseeds with water and let sit for a few minutes until it thickens into a gel-like texture.
2. In a large bowl, combine the defatted hazelnut flour, coconut sugar, raw cocoa powder, and chopped hazelnuts.
3. Add the date paste and the flax “egg”, then mix well until you get a uniform dough. If the dough feels too dry, add a small amount of water.
4. Form the dough into small balls and place them on a baking tray lined with parchment paper. Gently flatten each ball with your fingers.
5. Bake in a preheated oven at 180 °C (350 °F) for 12–15 minutes, or until the cookies are golden brown around the edges.
6. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

Date Paste – Natural Sweetener Alternative

Date paste is a delicious and nutrient-rich alternative to refined white sugar. Naturally sweet, high in fiber, and easy to prepare.

Ingredients:

• 200 g fresh dates, pitted

• 2 tbsp water (or more, if needed)

Preparation:

1. Remove the pits from the dates (you can also use pre-pitted dates to save time).
2. Place the dates in a high-powered blender or food processor with a sharp blade.
3. Add 2 tablespoons of water and blend until smooth. Scrape down the sides as needed and make sure there are no chunks remaining.
4. If the paste is too thick, gradually add a little more water until the desired consistency is reached.
5. Transfer the smooth paste to a clean, airtight container.
   * Store in the refrigerator for up to 2 weeks.