Hazelnut cookies with aquafaba - Gluten free and vegan - Recipe on The Adagio Blog by Thais FK
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Hazelnut cookies

Prep Time30 mins
Cook Time13 mins
Course: Dessert
Cuisine: Autumn, Italian, no-waste, Nordic, Piedmont
Keyword: aquafaba, hazelnut, hazelnut cookies
Servings: 20 cookies
Author: Thais FK



  • 100 g hazelnuts
  • 150 g caster sugar
  • 20 g cocoa powder
  • 1 tbsp maple syrup or honey (25 g)
  • 75 ml aquafaba
  • 130 g almond flour


  • Preheat the oven at 150° C / 300 F
  • Meanwhile your oven is preheating, place the hazelnuts in a sheet pan and roast them until they'll slightly change color. Take them out from the oven and let them cool
  • Peel the cooled hazelnuts rubbing them together and discarding the skin, place them in a blender and blend them finely together with the sugar and cocoa powder
  • Add the almond flour and honey to the hazelnut mixture
  • Whip the aquafaba with a pinch of salt until it peaks will start to form (it will take about 5 minutes)
  • Gently fold the whipped aquafaba into the hazelnut mixture and be care not to overmix!
  • With the help of a piping bag, place about 1 tbsp of dough on a sheet pan covered with baking paper leaving abundant space between the biscuits because they will flatten out quite a lot. You might need to bake your cookies into two batches
  • Bake your biscuits for 13 minutes if you like them to be a little chewy from the inside or for 15-20 minutes if you like them crunchy
  • Let the biscuits cool off completely before moving them into a tin can for storage