Are you looking for a couple of easy eggless sweet treat recipes to try out at home? Then you should definitely check out these eggless hazelnut cookies! A sugary bite to accompany my afternoon cup of coffee…
Eggless cookies, really?
Why?
No, I don’t have an allergy. Neither am I a vegan.
Or on a diet of some sorts.
The explanation is far more simple actually. I baked these eggless hazelnut cookies one rainy Sunday morning when I had a sudden craving for fresh cookies that would go well my right-after-lunch cup of coffee.
But oh my days, I realised a little too late that there were no eggs in my fridge!
No Eggs
So what could I do?
Make something else? Something without eggs for sure.
There began my search for a delicious eggless bite. Hmmm let’s mix in that handful of hazelnuts I have still left after making a pumpkin roll last week…
I admit that I was winging it a bit there, but actually these cookies came out perfectly!
Bingo, absolutely delicious.
A cup of coffee, a hazelnut cookie…
Lovely!
Video Recipe
Watch my quick video of how to make these eggless hazelnut cookies using my fabulous KitchenAid Stand Mixer Mini!
Eggless Hazelnut Cookies
Are you looking for more eggless treats?
Then you should also check out my thumbprint cookies! Or just scroll down to my eggless cupcake recipe on the bottom of this page!
Enjoy!
Best Eggless Hazelnut Cookies Recipe
Eggless Hazelnut Cookies
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Check out my eggless hazelnut cookies!
Course: Dessert, Snack
Cuisine: General
Servings: 12 cookies
Calories per serving: 147 kcal
Ingredients
- 3 oz hazelnuts (85 g)
- 3,5 oz plain flour (100 g)
- 3,5 oz unsalted butter (100 g), cold and diced
- 2,5 oz brown sugar (70 g)
- ½ tsp baking powder
- 2 tbsp whole milk
- salt
Instructions
Add the hazelnuts to a blender.
Pulse into a fine crumble. Keep 2 tablespoons of this crumble aside for garnish later. Then add the brown sugar.
Pulse and add the diced cold butter also.
Pulse into a coarse and sticky mixture. Add the plain flour and baking powder. Season with a little pinch of salt.
Pulse again until the hazelnut cookie dough comes together. It shouldn't stick to your hands but only be wet and smooth.
Remove it from the blender (no need to knead it) and divide the dough up into even pieces. I ended up making 12 cookies.
Roll the dough into small balls and put them on a baking tray lined with a sheet of baking paper. Press them down a little using a spoon, fork, meat mallet (I used a cork).
Now brush the top of the cookies with the milk.
Sprinkle with the hazelnut crumble you put aside in the beginning of this recipe.
Bake them in a preheated oven at 356°F (180°C) for 15 to 20 minutes until cooked through. Remove them from the hot oven and let the eggless hazelnut cookies cool down fully.
Best Eggless Hazelnut Cookies
So here is the full step by step recipe forhow to make theseeggless hazelnut cookies using the KitchenAid StandMixer!
You might have noticed that I brush the raw cookie dough with milk right before popping them into the hot oven.
But why do I use milk?
Well milk is great if you want to sprinkle ingredients on top of something before baking.
KitchenAid Stand Mixer
And that is because the sugar in the milk will make it stick to the cookie dough.
In this case you want that hazelnut crumble that you sprinkle on top to stay on top while the cookies are baking. And also when you eating.
Can I also use water perhaps?
Well water will not work. It will just dry up and leave nothing while baking. I also use the same milk technique to make my Italian sesame cookies! Another lovely treat, with eggs mind you.
Enjoy…
Best Eggless Hazelnut Cookies Recipe
Eggless Hazelnut Cookies
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Check out my eggless hazelnut cookies!
Course: Dessert
Cuisine: General
Servings: 12
Calories per serving: 147 kcal
Ingredients
- 3,5 oz hazelnuts (100 g), blended
- 3,5 oz pastry flour (100 g), sifted
- 3,5 oz unsalted butter (100 g), ice cold and diced
- 2,5 oz brown sugar (70 g)
- ½ tsp baking powder
- 3 tbsp whole milk
- coarse salt
Instructions
Pour the hazelnut crumble in the bowl of the Stand Mixer (keep 2 tablespoons of this crumble aside to garnish the cookies with later on). Then add the brown sugar and the diced ice cold unsalted butter.
Attach the wire whip and lower the mixer head.
Select Speed 4 and mix the ingredients for 3 minutes until smooth. Then add the sifted pastry flour and baking powder. Season to taste with a pinch of the coarse salt.
Select Speed 2 and mix the ingredients for 3 more minutes until the hazelnut cookie dough comes together. It shouldn't be sticky but still be quite moist and smooth.
Then tilt the mixer head back up and remove the dough from the bowl. You don't need to knead it. Divide the dough up into even pieces. I ended up with a cookie dough weighing about 11 oz (330 g) which I divided into 11 even eggless hazelnut cookies.
Roll the dough into small balls and then put them on a baking tray lined with a piece of baking paper. Press them down a little using a spoon, a fork or a meat mallet. I used a cork from a wine bottle.
Now brush the top of the cookie dough with the milk.
Sprinkle with the hazelnut crumble you put aside in the beginning of this recipe.
Then bake the hazelnut cookies in a preheated oven at 356°F (180°C) for 20 to 25 minutes or until cooked through. Remove the freshly baked cookies from the hot oven and let them rest on the baking tray until cool down fully. They will still be soft but crisp up once cold. Then serve the cookies or store them in a large jar in a cool pantry for up to 3 days.
Easy Eggless Orange Cupcakes with Pistachios
And let’s stay on this eggless recipe train for just a little longer then!
Because next up, my eggless cupcakes: a godsend if you have an egg allergy! Cool, but that’s not the reason why I made these actually…
I just planned to make some cupcakes only realising right before I wanted to start making them that I hadn’t any eggs left in my fridge!
So let’s make some eggless ones while we’re at it…
Baking
There is a little difference in texture if you compare them to regular cupcakes, which is a little to be expected of course. Because of this these eggless cupcakes are a bit more solid looking, a little heavier maybe because there are no eggs in it but still extremely moist and pleasurable.
They just need more time in the oven and that is all. I pulled them out after 20 minutes to check on them (since I had never made those before) but then they were still uncooked in the middle.
So I left them to bake for an extra half an hour which was enough.
Enjoy!
Easy Eggless Orange Cupcakes Recipe
Eggless Orange Cupcakes with Pistachios
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Next up, my eggless cupcakes with pistachios!
Course: Dessert
Cuisine: General
Servings: 10 people
Calories per serving: 187 kcal
Ingredients
- ¾ cup pastry flour (90 g)
- ½ cup plain flour (60 g)
- 1 tsp baking soda
- 1 tsp baking powder
- 2,5 oz caster sugar (70 g)
- 2,5 oz unsalted butter (70 g), melted
- ½ cup whole milk (120 ml)
- 12 ½ oz fresh orange (350 g)
- 2 oz pistachio nuts (55 g), finely chopped
- salt
Instructions
1) Wash the orange well. Then slice it up roughly and add the pieces to a clean blender, the orange peels included.Now blend the orange well into a fine puree.Sift the pastry flour, plain flour, baking soda and baking powder over a large mixing bowl and add the caster sugar.
2) Mix well. Then add the orange puree and the melted butter.
3) Season with a little pinch of salt. Then add the milk and half of the finely chopped pistachio nuts.
4) Mix well to combine all the ingredients. You should end up with a pretty thick batter. Then carefully spoon the cupcake batter in a muffin pan lined with cupcake casings. Sprinkle with the rest of the chopped pistachio nuts.
5) Bake the eggless cupcakes in a preheated oven at 356°F (180°C) for about 50 minutes until set in the middle. Then remove the cupcakes from the hot oven and let them cool down a little. Serve.
