Cinnamon Hazelnut Chocolate Chip Cookies - Sprout Living
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Cinnamon Hazelnut Chocolate Chip Cookies

Chef:Brandi Doming


Brandi is the creator of the blog The Vegan 8. She has been a passionate cook for years, but it was her husband’s painful disease with gout that led her to choose a vegan lifestyle. She chose a healthier way of eating for her family that ignited a passion to create unique and delicious recipes that also happen to be vegan, gluten-free and oil-free. Her blog has become very popular, as it focuses on 8 ingredients or less, so anybody can make them with ease. Brandi believes in using nature’s powerful whole foods to nourish and promote a healthier body and a healthier mind. She enjoys creating food that everybody loves, whether vegan or not. Brandi’s belief is that food can be easy, use minimal ingredients, yet still be shockingly delicious.

These Cinnamon Hazelnut Chocolate Chip Cookies are a simply delectable variation of the cookies we all love! Cinnamon and hazelnut combine for a perfect warm sweetness – and the best part is that these cookies are also gluten-free!


  • 1 1/4 heaping cups raw whole almonds (ground into 1 1/2 cups flour)
  • 2 tablespoons cinnamon
  • 2 teaspoons baking powder (use gluten-free if necessary)
  • 1/4 teaspoon fine pink Himalayan salt
  • 1 heaping cup raw whole hazelnuts
  • 1/2 cup pure grade a maple syrup
  • 1 1/2 teaspoons bourbon vanilla extract
  • 1/4 cup vegan mini chocolate chips, plus extra for topping

Almond Preparation

Add the almonds to a food processor and process for a good couple of minutes, until a flour forms. Scrape the sides a couple of times and stop once it is a fine flour. Don’t process too long or it will turn into a paste. There will be very tiny pieces of almond that give such moisture and chewiness to the cookies. Make sure to measure out 1 1/2 cups of almond flour.

Directions for Hazelnut Butter

Preheat an oven to 300 degrees. Place the hazelnuts on a parchment lined sheet pan, spread out. Bake for 20-25 minutes until golden brown and fragrant. Let them cool about 10 minutes. Place them inside a dish towel and rub the skins off with the help of the towel. Please do not stress about removing them perfectly. Honestly, mine only looked about 50% clean. It won’t matter because you will be processing it in the food processor. Add them to a food processor and pulse for a couple of minutes, scraping the sides as needed. Pulse until it becomes silky smooth and creamy. It will be smoother than almond butter.

Directions for the Cookies

  1. Preheat an oven to 375 degrees.
  2. In a large bowl, add the prepared almond flour and the next 3 dry ingredients and whisk well. Add the chocolate chips and stir.
  3. In a separate small bowl, add the hazelnut butter, syrup and vanilla. Stir until well mixed. Now pour the wet into the dry and stir for a couple of minutes until well incorporated and the almond flour really absorbs the liquid well.
  4. Drop by tablespoonfuls on a parchment paper lined sheet pan. (parchment paper works better than a Silpat for this) Using a tablespoon will yield 22-24 cookies. Do not spread out the batter. Drop extra chocolate chips on top of each cookie….about 6 or 7. Bake for 9-10 minutes. If you go longer, they will be crispier and chewier. I liked mine soft at just under 10 minutes. If you are baking on parchment paper, let them cool 10 minutes and then transfer to a cooling rack. Store in an airtight container.


This recipe uses ground up whole almonds and is not equivalent to using purchased almond flour from the store. It will not yield the same results, so use ground up whole almonds for best results.Gluten-free and Oil-free


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