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Hazelnut Jam Cookies

Hazelnut Jam Cookies


Hazelnut Jam Cookies

September 05, 2019

Hazelnut Jam Cookies

These delicious cookies are the perfect way to enjoy your favourite seasonal jam and the flavour of our Flourist Whole Grain Einkorn Flour. Try them with walnuts instead of hazelnuts for variety. 

Hazelnut Jam Cookies 
1 cup butter 
2/3 (147g) cup sugar 
1 tsp vanilla 
1/2 tsp salt 
2 cups (280g) Flourist Whole Grain Einkorn Flour
2 eggs 
1 1/2 cups whole hazelnuts, ground 
1 cup of your favourite fruit jam 

Cream together the butter and sugar until light and fluffy.
Add the eggs, one and a time, mixing well in between with the vanilla. 
Combine the Flourist Whole Grain Einkorn Flour and salt and add to the mixing bowl. Mix until just combined and then add the ground hazelnuts and mix until combined. 

Scoop with a small ice cream scoop onto a parchment-lined sheet tray. Create a small indent in each cookie using your thumb. Fill cookies with jam (about 15g each) and bake at 350°F until the edges are brown, about 10 minutes. 


  • Hello Nadya! So happy to hear you loved the recipe with the Red Fife! Our Rye Flour would definitely work, and would add a lovely flavour! Keep us posted how they turn out!

    Shira @ Flourist on

  • I meant to add that i made these cookies with SRF as that is what I had on hand and otherwise followed the recipe exactly, they turned out amazing. For my second attempt, I’m wondering whether whole grain rye is a good sub

    Nadya Jamal on

  • wondering if whole grain rye would be a good substitute for the Einkorn or if you have other suggestions?

    Nadya Jamal on

  • Hi Nadya,

    This makes about 15 – 18 cookies depending on the size of your scoop!

    Alessandra on

  • Hi! How many cookies does this recipe make?

    Nadya on

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