Hazelnut Chewies
Indulge in the irresistibly nutty crunch of Hazelnut Chewies, a delightful treat that’s as simple as it is satisfying. Made with just five basic ingredients—hazelnuts, granulated sugar, egg whites, vanilla extract, and a pinch of salt—these flourless cookies are naturally gluten-free and bursting with rich, toasty flavor. The recipe combines toasted hazelnuts finely ground to perfection with frothy whipped egg whites for a texture that’s crisp on the outside and decadently chewy at the center. With a quick prep time of 15 minutes and just 20 minutes in the oven, these hazelnut cookies are perfect for last-minute dessert cravings or gifting to loved ones. Enjoy them as a snack alongside a steaming cup of coffee, or serve them as a light, crowd-pleasing dessert. Stored in an airtight container, these chewy delights stay fresh for days, making them a convenient and delicious option for any occasion.
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Ingredients
- 200 grams Hazelnuts
- 150 grams Granulated sugar
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
Spread the hazelnuts on a separate baking sheet and toast them in the oven for 8–10 minutes or until fragrant and golden. Once toasted, allow them to cool slightly, then rub them in a clean kitchen towel to remove the skins. It’s okay if a little skin remains.
Step 3
Transfer the toasted hazelnuts to a food processor and pulse until finely ground, but do not over-process or they will turn into a paste.
Step 4
In a medium-sized bowl, combine the ground hazelnuts, granulated sugar, and salt. Stir to mix evenly.
Step 5
In a separate bowl, whisk the egg whites until foamy. Add the vanilla extract and continue whisking until the mixture becomes soft and frothy (but not stiff).
Step 6
Gently fold the egg white mixture into the hazelnut mixture until a sticky dough forms.
Step 7
Using a tablespoon or cookie scoop, drop small mounds of dough onto the prepared baking sheet, spacing them about 1 inch apart.
Step 8
Bake the cookies in the preheated oven for 15–20 minutes, or until the edges are set and lightly golden. The centers should remain soft and chewy.
Step 9
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Step 10
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | 421.7 grams (421.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1904 |
| Total Fat 121.40g | 156% |
| Saturated Fat 7.10g | 36% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 700mg | 30% |
| Total Carbohydrate 187.90g | 68% |
| Dietary Fiber 21.40g | 76% |
| Total Sugars 158.10g | |
| Protein 35.60g | 71% |
| Vitamin D 0IU | 0% |
| Calcium 291mg | 22% |
| Iron 10mg | 57% |
| Potassium 117mg | 2% |
Source of Calories