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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Recipe Information
Ingredients
- 200 grams Hazelnuts
- 150 grams Granulated sugar
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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.
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.
In a medium-sized bowl, combine the ground hazelnuts, granulated sugar, and salt. Stir to mix evenly.
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).
Gently fold the egg white mixture into the hazelnut mixture until a sticky dough forms.
Using a tablespoon or cookie scoop, drop small mounds of dough onto the prepared baking sheet, spacing them about 1 inch apart.
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.
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.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 158.1 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
