December 22

Hazelnut Crinkle Cookies

I have been working on revising my recipes over the year, I originally reduced the sugar and egg whites used in this recipe, but decided to edit the recipe to include more sugar and more eggs so that the recipe made more cookies.

I have maintained the original texture of a traditional crinkle cookie i.e. slightly cracked/crinkled, ever so slightly crunchy on the outside but soft and slightly gooey on the inside.

I have lots of variations to these cookies, as I find them very quick and easy to make. No, I seriously do, I have made something like 25 different flavour variations, but I am starting with my mum’s favourite recipe given today’s post is her birthday. Happy Birthday mum. I will also have to start sharing each week these different flavour variations. I’m sure you can get the idea and create your own flavours, however, these are our tried, tested, tasted and approved by all versions. Trust me there have been a few disastrous ones in the batches as well.

It’s also a great recipe for using up any excess nut meal if you make your own nut milk.

Hazelnut Crinkle Cookies

Prep time Cook time Total time
3 mins 10 mins 13 mins

Author: Tracey Francis of Essential Olie


  • 1 cup Almond Meal
  • 1 cup Hazelnut Meal
  • 2 cups Pure Icing Sugar (Sifted)
  • 3 egg whites from 70g eggs (at room temperature)


  1. Preheat oven to 170°C on fan bake.
  2. Sift icing sugar into a mixing bowl.
  3. Add almond, hazelnut meal and egg white and mix. You need to keep mixing and it will all come together into a large ball (even if it doesn’t look like it will also mix together).
  4. Spoon teaspoon sized balls onto a prepared baking tray (I use a #70 ice cream scooper which would be approximately 1.5 teaspoons in size.
  5. Bake for 10-12 minutes.
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