Orange & Hazelnut Shortbread Cookies (NO Butter)


Welcome back to cookie week! Today, I am going to show you how to make those classic holiday shortbread cookies with NO butter. Our shortbread cookies encompass the same crumbly texture, rich flavor, and scrumptious taste in each & every bite. Let me introduce you to your new favorite cookie... Orange & Hazelnut Shortbread Cookies (NO Butter).

The small amount hazelnut flour tossed into the batter adds the perfect nuttiness to the flavor, while the orange zest kicks in a little tanginess. Lastly, the tiny pinch of salt rounds out all the flavors to make this shortbread cookie a dream come true.

Time to grab our aprons and begin baking deliciousness!

Orange & Hazelnut Shortbread Cookies (NO Butter)



  • 1 cup All Purpose Flour, ((For Gluten-Free cookies: substitute with Almond Flour))
  • 1/3 cup Hazelnut Flour
  • 1/4 cup Maple Syrup or Honey
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Crushed Hazelnuts, (optional but highly recommended)
  • 2 tbsp. Brown Sugar
  • 1 tbsp. Orange Zest
  • 1 tsp. Vanilla Extract
  • 1/8 tsp. Sea Salt
  • Additional crushed hazelnuts and dark chocolate, for garnishing


  1. Preheat oven to 350F.
  2. Whisk together the extra virgin olive oil, maple syrup, and vanilla extract.
  3. Add in the remaining ingredients. Mix/knead together until a crumb-like texture forms.
  4. Firmly press together and roll into a thick, log-like shape wrapped in saran wrap. Freeze for at least 10 minutes.
  5. Slice the cookie dough log into 10 equal pieces. If you have to, reshape the cookies to be round and about 3/8" thickness.
  6. Transfer the cookies to a pan lined with parchment paper.
  7. Bake for 15-20 minutes, until the edges are slightly golden.
  8. Remove from oven and allow them to cool completely before dipping in dark chocolate, then garnishing with orange zest and crushed hazelnuts.

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