Hazelnut sugar cookies recipe


  • Yield: 16 (¼-inch) thick cookies


  • 1–2 tablespoons cacao butter
  • ¾ cup hazelnut butter
  • 1 cup raw coconut flour
  • ½ cup sun-dried cane juice crystals or coconut sugar
  • 1–2 tablespoons maple syrup or raw honey, liquid or crystallized
  • 1 tablespoon lucuma powder
  • 1 tablespoon mesquite powder
  • Pinch of nutmeg
  • Pinch of ginger
  • ⅛ teaspoon sea salt
Strawberry Cream Frosting
  • 2 tablespoons cacao butter
  • ¼ cup coconut oil
  • ¼ cup cashews, soaked at least 1 hour
  • ½ cup strawberries
  • 1–2 tablespoons raw honey (liquid or crystallized) or coconut nectar
  • 1 teaspoon lemon juice
  • Few pinches of sea salt
How to Make It
  1. Melt cacao butter over a double boiler, or by chopping and placing in a glass jar set in hot water until melted.
  2. Place all ingredients into a food processor, and mix until a loose dough forms and sticks together when pressed.
  3. Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough. Cut shapes with cookie cutters.
  4. To make the Strawberry Cream Frosting, melt cacao butter and coconut oil over a double boiler. Drain and rinse the cashews.
  5. Place all ingredients in a high-power blender, and mix until smooth.
  6. Chill the frosting for at least 2 hours, until set.
  7. Frost the Hazelnut Sugar Cookies by piping or spreading the frosting, and chill until ready to serve. Store chilled.

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