Hazelnut Butter Cookies

This is the last of our four festive recipes, created lovingly by thelittleloaf for WhyNut. If you would like to try recipes from Kate's latest book, Homemade Memories: Childhood Treats With A Twist, you will not be disappointed!

These cookies couldn’t be easier to make and contain just five ingredients that you’ll likely have to hand in your store cupboard. The texture is soft and chewy with a hint of crispness at the edges and the lack of flour or butter really allows the hazelnut flavour to shine through. Eat them with your morning cup of coffee or sandwich them round ice cream for a decadent dessert.


165g light brown muscovado sugar
1 large egg
¼ tsp vanilla extract
150g Why NutHazelnut Paste
flaky sea salt, to finish


  • Preheat the oven to 180 degrees C/160 degrees C fan. Line two baking trays with parchment paper.
  • In a medium bowl or stand mixer fitted with the whisk attachment, whisk together the sugar and egg until smooth and creamy. Whisk in the vanilla extract and hazelnut paste. The mixture will firm up as you do so – it should have the consistency of thick, sticky toffee. Place the bowl in the freezer for 15 minutes.
  • Remove your cookie dough from the freezer and scoop out a scant tablespoon of mixture. Roll into a ball, flatten slightly and place on the prepared baking tray. Repeat with the remaining mixture then sprinkle each ball with a few flakes of sea salt.
  • Bake 12 – 15 minutes until firm, golden and slightly domed. Remove from the oven and allow to cool on the trays before storing in an airtight container. Will keep in the container for several days.


  • Try adding a handful of raisins, chopped dried figs, hazelnuts or chocolate chips to the mixture before baking for added flavour and texture.
  • Because these cookies are soft and chewy, they make brilliant ice cream sandwiches. Simply place a scoop of ice cream (chocolate is good) between two cookies, press down slightly then eat immediately or wrap in parchment paper and freeze.
  • Homemade chocolate spread (insert hyperlink to Why Nut recipe) also makes a delicious filling for two cookies.

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