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Chocolate-Dipped Hazelnut Cookies – Soft Inside, Festive Outside, and Gluten-Free 🍪🍫

The kind of hazelnut cookies you can't stop munching: distinctly nutty, crisp outside, chewy inside, featuring a whole hazelnut at their heart and a glossy chocolate coating. Vegan, easy to make, and perfect for Passover—or any morning with your coffee.
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Servings: 35
Ingredients Equipment Method Notes

Ingredients
 
 

About 35 Cookies
  • ¼ cup unsweetened plant based milk
  • ¼ cup almond butter hazelnut butter, or tahini
  • 1 tablespoon olive oil or melted coconut oil
  • ½ cup sugar
  • pinch salt
  • 300 gram Blanched hazelnuts (skins removed), finely ground in a blender.
  • 3 tablespoon potato starch
  • ½ teaspoon baking powder
  • 35 units Shelled hazelnuts (skins removed) Same number as the cookies (one hazelnut per cookie)
Chocolate coating
  • 100 gram Dark chocolate, broken into chunks
  • 2 tablespoon maple syrup agave, or date syrup
  • 2 tablespoon coconut oil Or olive oil (see note)
  • pinch salt

Equipment

Method
 

  1. Preheat the oven to 160°C / 320°F.
  2. In a medium bowl, whisk together almond butter, oil, sugar, plant-based milk, and salt until well combined.
  3. Add the ground hazelnuts, potato starch, and baking powder. Mix until fully combined – it’s best to use slightly damp hands. If needed, add one tablespoon of water gradually, just until a sticky dough forms.
  4. Line a flat baking tray with parchment paper. Using a cookie or ice cream scoop (about 3–3.5 cm / 1.2–1.4 inches in diameter), form cookie balls (you’ll get about 35), or simply cut pieces from the dough.
  5. Gently roll each piece between your palms to form a small ball. Place the balls on the tray, spacing them evenly at least 3 cm (about 1.2 inches) apart.
  6. Press a whole, peeled hazelnut gently into the center of each cookie.
  7. Bake in the center of the oven for about 20 minutes.
  8. The cookies are ready when they’ve lightly golden, spread slightly, and are still soft to the touch. Remove from the oven and let them cool on the tray to room temperature. The result: lightly crisp on the outside, soft and chewy on the inside.
  9. If some of the cookies have stuck together, wait about 15 minutes for them to cool slightly, then gently separate them with a knife.
Chocolate Coating
  1. Lay a sheet of parchment paper on your work surface.
  2. Place the chocolate, maple syrup, oil, and salt in a microwave-safe container with a lid. Microwave at 50–60% power for about 1 minute, then remove and stir. If needed, return to the microwave for another 30–60 seconds until the chocolate is melted and smooth. Alternatively, you can melt it using a double boiler.
  3. Dip about one-third of each cookie into the chocolate coating, gently shake off the excess, and place on the parchment paper until the coating sets. Then transfer to a wire rack to cool completely.
  4. Store in an airtight container. (Make sure the cookies are completely cooled before storing.)

Notes

If using melted coconut oil for the chocolate coating, it will set more quickly and have a firmer texture. Olive oil gives a stable yet softer coating – the choice is yours.
You can bake the cookies right after preparing the dough, or cover and refrigerate the dough for a few hours or overnight.

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