Gluten-Free Lemon Hazelnut Cookies (Print Version)

Crisp, chewy gluten-free treats with bright lemon essence and rich toasted hazelnut flavor. Ready in 32 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 1 ½ cups gluten-free all-purpose flour blend with xanthan gum (180 g)
02 - ½ cup finely ground hazelnut flour (60 g)
03 - ½ teaspoon baking soda
04 - ¼ teaspoon fine sea salt

→ Wet Ingredients

05 - ½ cup unsalted butter, softened (115 g)
06 - ¾ cup granulated sugar (150 g)
07 - 1 large egg
08 - Zest of 2 lemons
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon pure vanilla extract

→ Extras

11 - ½ cup toasted hazelnuts, coarsely chopped (65 g)
12 - ¼ cup granulated sugar for rolling (35 g)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together gluten-free flour, hazelnut flour, baking soda, and salt until evenly blended.
03 - In a large bowl, beat the softened butter and ¾ cup granulated sugar with a mixer until light and fluffy, approximately 2 minutes.
04 - Mix in the egg, lemon zest, lemon juice, and vanilla extract until fully incorporated and smooth.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
06 - Gently fold the chopped toasted hazelnuts into the dough until evenly distributed.
07 - Scoop 1 tablespoon of dough per cookie, roll into balls, and coat each ball in the extra granulated sugar.
08 - Place cookies 2 inches apart on prepared baking sheets. Gently flatten each ball with your fingers or the bottom of a glass.
09 - Bake for 10 to 12 minutes, or until edges are set and bottoms are lightly golden brown.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture walks this perfect line between crisp edges and tender centers that makes them impossible to stop eating
  • Lemon and hazelnuts play off each other in ways that feel sophisticated yet completely approachable
02 -
  • Gluten-free dough needs those 5 minutes of rest on the hot baking sheet to set up properly or they'll crumble when you move them
  • Don't overbake these because they continue firming up as they cool and you want to preserve that chewy center
03 -
  • Zest your lemons before juicing them, it's much easier to handle the whole fruit first
  • Let your cookies cool completely before stacking them or they'll stick together

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