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Hazelnut Jam Cookies

These delicious cookies are the perfect way to enjoy your favourite seasonal jam and the nutty 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. 


Shira @ Flourist

Hi Cat! There is a vegan version posted here: I veganized these years ago (these are my Gramma’s recipe) and the results turned out great!

Let us know how it goes! Thank you for the notes!


Attempting to veganize! The butter is easy but any ideas for the egg? I normally do flax eggs but wasn’t sure if that works well for cookies like this.

Ps. Would love more plant based recipes & options in store <3


Hi Janna, thanks for the response. I used cups. I normally prefer baking by weight but didn’t this time, will give that a try and report back (after we finish eating these ones, they still taste good!). Vaughan

Janna (Flourist)

Hi Vaughan,
I’m so sorry to hear this! Cold butter shouldn’t be required, just room temperature. I don’t think the silpat would be the problem either. Did you measure your flour in weight or use cups?


Hmm, a total “F” for me… the cookies went flat. I assumed the butter was supposed to be softened, should it have been cold? Went over it carefully, the portions were correct. I used a silpat mat, could that be it?

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