Easy and light hazelnut and cinnamon Christmas cookies, perfect to prepare for the holidays. Crunchy on the outside and soft inside, sugar-free and butter-free, they will win over adults and children.
Why you’ll love these sugar-free cookies:
• Crunchy and fragrant with toasted hazelnuts and cinnamon
• Quick and simple preparation, ideal even for beginners
• Whole grain treats without sugar, light and healthy
• Perfect to give as gifts, serve with coffee or enjoy for breakfast
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
- Energy 56.35 (Kcal)
- Carbohydrates 8.03 (g) of which sugars 0.87 (g)
- Proteins 1.45 (g)
- Fat 2.98 (g) of which saturated 1.25 (g)of which unsaturated 0.39 (g)
- Fibers 1.01 (g)
- Sodium 3.54 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for hazelnut Christmas cookies
To make these hazelnut and cinnamon Christmas cookies you only need a few ingredients. The combination of spices and nuts immediately brings festive aromas, while stevia and coconut oil keep the recipe light and suitable for those looking for sugar-free and butter-free sweets.
- 1 7/8 cups whole wheat flour
- 1.1 oz stevia (equivalent to 3.5 oz (about 100 g) of sugar)
- 2 tbsp coconut oil (or the oil of your choice)
- 1.8 oz hazelnut pieces
- 1.8 oz 85% dark chocolate
- 3/4 + 1 tbsp cup plant-based milk (or the one you prefer)
- Half packet baking powder
- ground cinnamon
Useful tools for butter-free whole wheat cookies
- 1 Scale kitchen electronic 1g/5kg
- 1 Mat perforated silicone (alternative to parchment paper)
- 1 Baking sheet extendable from 14.6 to 20.5 in
- 1 Set cooling racks
Preparation: whole wheat cookies without butter, sugar or eggs
These whole wheat cookies are easy and quick to make, with simple ingredients and no refined sugars. The recipe is designed to yield light but indulgent treats, perfect to enjoy during the holidays.
Pour the whole wheat flour into a large bowl and add the stevia, the cinnamon, the baking powder and the coconut oil.
Add the plant-based milk little by little, stirring until you obtain a homogeneous and easily workable dough.
Fold in the dark chocolate chips and the hazelnut pieces, distributing them well through the dough.
Take small portions of dough and shape them into balls with your hands, then flatten them slightly to get the cookie shape.
Arrange the cookies on a perforated baking sheet (or a regular one) lined with a perforated mat (or parchment paper) and bake at 356°F in a convection oven for about 15 – 20 minutes, until golden.
Extend the baking time by 10 minutes for a crunchier version and let them cool in a slightly open oven.
Storage
• Store the cookies in an airtight container at room temperature for up to 7 days.
• You can also freeze them already baked, separating layers with parchment paper, and warm them slightly before serving.
Variations
• Replace the hazelnuts with almonds, ground hazelnuts or a mixed chopped nut blend.
• Flavor the dough with orange zest, vanilla or nutmeg for a different taste.
• Chocolate: you can use milk or white chocolate, or omit it for a lighter version.
Tips
• Use a perforated mat or parchment paper to prevent the cookies from sticking.
• Do not overbake: the cookies will continue to harden slightly as they cool.
• For extra-crispy cookies, extend the baking by 3–4 minutes, checking they don’t burn.
• For even baking, leave space between the cookies on the tray.
Notes
• This recipe is sugar-free and butter-free, ideal for those seeking lighter sweets.
• The dough is easy to work with: if it becomes too soft, you can add 1 tablespoon of whole wheat flour at a time.
• Perfect to serve for breakfast, snack or as a homemade Christmas gift.
🔥 Baking management
Practical tip: whole wheat flour and the absence of sugar make the dough moister, so it’s normal to have to manage times and temperatures carefully:
• Recommended temperature: 347–356°F convection oven
• Base time: 15–20 minutes, until the cookies are golden
• For crispier cookies: extend baking by 5–10 minutes with the oven slightly open
• If they brown too much: cover with a sheet of parchment in the last minutes
Helpful questions for Hazelnut and Cinnamon Christmas Cookies
Are these cookies suitable for a low-carb or ketogenic diet?
These cookies are already lower in carbohydrates thanks to the use of stevia instead of sugar.
To make them even more “low carb”, you can reduce the whole wheat flour and replace 50 g of flour with almond flour, keeping the consistency by adding one extra tablespoon of plant milk if needed.Can I replace the whole wheat flour with a gluten-free flour?
Yes, you can use a gluten-free flour mix for baking or rice and corn flour.
For 230 g of whole wheat flour, use the equivalent 230 g of gluten-free mix.
I recommend adding 1 extra teaspoon of baking powder to compensate for the lower structure without gluten.Are the cookies lactose-free?
Yes, the recipe uses plant-based milk and coconut oil, so they are lactose-free and suitable for those who are intolerant.
You can use almond, soy, oat or coconut milk, keeping the same quantities (about 1/2 cup + 2 tbsp).Can I make the cookies with almond flour?
Yes, replace up to 150 g of whole wheat flour with 150 g of almond flour. Keep 80 g of whole wheat flour to give structure to the dough.
Optionally add 1 extra tablespoon of plant milk if the dough is too dense. You’ll get softer and more crumbly cookies with a more pronounced “nutty” flavor.Can I replace the dark chocolate with another ingredient?
If you want a chocolate-free version, replace 50 g of chocolate with 50 g of extra chopped nuts (hazelnuts, almonds or walnuts).
Are these cookies suitable for a vegan diet?
Yes, they are egg-free, butter-free and dairy-free, therefore vegan.
