Mini Hazelnut and Lemon Cookies

What do you do when you release the hazelnuts from the self serve dispenser and get more than you bargained for?? Create cookies of course..

Feeds: Makes 20-22 cookies

Cooking Time: 15 mins


  • 1 room temperature egg
  • 75g hazelnut meal
  • 1 tbsp tapioca flour
  • 50g coconut oil, melted
  • 20g organic grass fed butter, melted (if you do not tolerate dairy, use coconut oil)
  • 50g hazelnuts
  • Zest 1 lemon
  • Juice 1 lemon
  • 1 tsp nutmeg
  • 1/2 tsp vanilla powder
  • Pinch baking powder


  • Pre-heat the oven to 180 degrees.
  • Set around 20 whole hazelnuts to one side and place the rest in a sandwich bag
  • With a wooden spoon smash the hazelnuts in the sandwich bag in to pieces
  • Add the dry ingredients to a bowl and combine well
  • Add the egg, lemon juice, melted coconut oil and butter to the dry ingredients and mix until smooth, place in the fridge for 5 minutes.
  • Line an oven proof dish with baking paper and lightly grease with oil or butter
  • Remove the cookie mixture from the fridge and carefully pour this in to a sandwich bag
  • Use scissors to cut a small opening at one corner of the sandwich bag, this will create a piping bag
  • Pipe small blobs of the cookie mixer on to the baking paper
  • Press a whole hazelnut in to top of each of these blobs
  • Place in the oven for 10-15 minutes or until golden (keep a close eye on the time, they can go very dry if you leave them too long)
  • Remove from the oven, allow to cool and serve immediately, or store in the fridge for 4-5 days.

Top tip: These are a great healthy alternative to get the kiddies involved in – piping and hazelnut placing fun for the whole family ;).