Cinnamon Hazelnut Butter

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Sliced gluten-free bread topped with creamy homemade hazelnuts butter, honey, and peanut butter

How is already almost Christmas!? I don’t even know.

If you’re anything like me, you’re probably the worst gift-giver ever. You and I show up at places where everyone else is bestowing gifts, and we’re the ones awkwardly standing in the corner, empty handed because we either forgot, ran out of time, or lacked the creativity to think of something gift-worthy.

On the upside, we did manage to find a really good sale on boots for ourselves earlier, so go us!

I know, we’re the worst. But I have a solution.

Baking sheet filled with freshly roasted hazelnuts for making Hazelnut Butter

Nuts. OK, not just nuts, but nut butter!

Everyone loves nut butter and it’s such a guaranteed way to make someone’s day. Plus, chances are they’ll actually use and enjoy it unlike some other gifts – which is the best kind of gift to receive.

Using a towel to get the skins off of roasted hazelnuts

Here’s the deal with hazelnuts. They’re extremely healthy for you.

Beyond just being high in protein and healthy fats, hazelnuts are the tree nut with the highest amount of folate (helps create normal red blood cells), they’re high in fiber (important for digestion), and rich in manganese (needed for bone formation) and copper (needed for iron absorption).

They’re also high in biotin, which is a B Vitamin that helps grow strong, healthy hair.

I rest my case. You need hazelnuts in your life.

Blender with ingredients for making homemade Cinnamon Hazelnut Butter

Not only do you get the health benefits of hazelnuts, you also get a dose of cinnamon, which everyone knows is high in antioxidants, has anti-inflammatory properties, and can lower blood sugar levels. Not to mention it tastes like the holidays.

Lucky for you this edible gift requires just 3 ingredients and 30 minutes to make.

And, it’s totally customizable. Sub pumpkin pie spice for the cinnamon for a more autumnal feel, or swap it for melted dark chocolate to go for my 4-Ingredient Vegan Nutella instead! Who would turn away Nutella? No one with good taste, am I right?

Baking sheet with hazelnuts, cinnamon, and coconut sugar for making a jar of homemade hazelnut butter

I hope you all love this nut butter. It’s:

Slightly crunchy
Perfectly sweet
& Delicious on everything

Not only does this make a great gift (package it in little mason jars and wrap it with ribbon), it’s also a great spread to have around for things like toast, pancakes, waffles, and more. My personal favorite way to enjoy hazelnut butter is dipping a spoonful into roasted sunflower seeds and eating it right off the spoon! It’s also extremely delicious on bananas, rice cakes, and pretty much everything else.

If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with, whether you decide to gift it or keep it for yourself (no judgment either way). Cheers, friends!

Spreading Cinnamon Hazelnut Butter onto gluten-free toast for a delicious vegan snack

Cinnamon Hazelnut Butter

Easy, 3-ingredient hazelnut butter infused with sea salt and ground cinnamon and lightly sweetened with coconut sugar. A nutrient-packed spread that's perfect on toast, pancakes, waffles, and more!
Author Minimalist Baker
Cinnamon in a blender of our homemade Hazelnut Butter recipe
4.50 from 20 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 28 (2-Tbsp servings)
Course Snack, Spread
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Weeks


  • 1 pound raw hazelnuts
  • 1/2-1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 2-3 tsp coconut sugar (optional)


  • Preheat oven to 350 degrees F (176 C) and add hazelnuts to a baking sheet in a single layer. Roast for a total of 12-15 minutes, or until fragrant and golden brown.
  • Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier nut butter. But it doesn’t have to be perfect!
  • Leaving excess skin behind, scoop hazelnuts into a food processor or high speed blender. Blend on low until a butter begins to form – about 7-9 minutes total – scraping down sides as needed.
  • Once the hazelnut butter is creamy and smooth, add the ground cinnamon, sea salt, and coconut sugar (optional).
  • Blend/puree again until well incorporated. Taste and adjust seasonings as needed.
  • Transfer hazelnut butter to a clean jar and store at room temperature for up to 3 weeks, or in the refrigerator for up to 2 months (or more).


*Recipe adapted from my 4-Ingredient Vegan Nutella!
*Nutrition information is a rough estimate for 2 Tbsp calculated without sweetener.
*Recipe as written yields roughly 1 3/4 cups nut butter.

Nutrition (1 of 28 servings)

Serving: 1 two-Tbsp servings Calories: 102 Carbohydrates: 2.7 g Protein: 2.4 g Fat: 9.8 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 35 mg Fiber: 1.6 g Sugar: 0.7 g

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My Rating:

  1. Love says

    I made this hazelnut nut butter this morning – absolutely DELICIOUS, super easy, and the rolling (and then some hand rolling) of the hazelnuts proved to be a great exercise in conscious cooking. I am so pleased with the result, which made more than expected, enough to go onto make some brownies with, and have some extra for enjoying with a spoon out of a dear little jar. Thanks so much for sharing this recipe!


  2. carina garcia says

    I tried this. I followed the instructions off a different site – same general process. However, the other site said roasting was optional and it didnt mention that skins had to be removed from the nuts. I used up an entire container of hazelnuts for nothing. On the bright side now I have a good protein powder to add to smoothies.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carina, would you mind sharing where you found our recipe on another site? We’d recommend using our site for accurate and updated recipes.

  3. parky says

    I just made this on my Vitamix and mixed for almost 20 minutes, but still didn’t get quite creamy. I even tried adding a bit of coconut oil, but still a bit too think.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Parky, sorry to hear that! Is it possible that there wasn’t enough volume to make it go over the blades? We find that can cause issues in a Vitamix. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but maybe if it’s already roasted? Let us know how it goes!

      • Andrew says

        I don’t think they were roasted, bought from Thrive Market. Turned out pretty good, started it with Vitamix, but had to transfer to food processor. I’m not an expert on Nutella, but I think it came close, it works for me.
        Thanks for the recipe!

  4. Maria says

    Hi, I absolutely loved this recipe. I blended mine for a bit longer to get a yummy smooth finish. It is TO DIE FOR! Thanks so much.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You certainly can, we just don’t find it necessary as the oils in the nuts tend to be plenty.

  5. Lauren says

    Delicious, rich, and so easy!! I left out the sugar and it’s still so good. I’ll make a larger batch next time. Thank you; this is so helpful for the anti candida diet.

  6. Amanda says

    OK I just made this exactly as written. For some reason I was expecting it to be more flavourful, so I then added more cinnamon and more coconut sugar, about double of each. Perfect! I thought the salt was just the right amount. I am keeping half and giving half away to my friend (who trades me her homemade artisan sourdough loaf)! FYI, a pound of hazelnuts is almost 4 cups of de-shelled hazelnuts.

  7. Jeremy says

    Excellent butter – I used the Basse raw hazelnuts from Costco . Roasted them as instructed and got rid of most of the skins. I din’t add salt or the coconut as I don’t think it needs it. I did add a 1/2 tablespoon of peanut oil- only because I prefer a less grainy butter.

  8. Janine says

    I made this recipe exactly as written. I hesitated putting salt in it because the nut butters I buy don’t have any, however I given all the reviews I decided to make it as written at least the first time. I used Redmond sea salt maybe it is saltier ? I am not sure but this nut butter was way too salty for me and it ruined it. I added the coconut sugar after and that helped. Otherwise it would have been zero stars. I am not sure it is worth the work the natural nut butter I buy at the health food store is excellent I will stick with that.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janine, sorry to hear that this didn’t turn out as you were hoping! We do find that Redmond salt tends to be saltier than other sea salts. You can certainly salt to taste if you give it another try.

  9. Joannie says

    I made this 4 times now and have to comment. This recipe is really easy to make using a small food processor. I used Cylon cinnamon and the flavor is mouth watering, it keeps me going back for more! I do limit myself though. I gave some to my daughters and they both love the flavor too! Try it, you won’t be dissapointed.

  10. Maggie says

    Hi there I was looking up how to make hazelnut butter and found your wonderful recipe. I was wondering if the nuts have to be toasted? Can I just blend raw hazelnuts? Thank you!

  11. C. Glenn says

    I made this recipe a few weeks ago to revamp my breakfast. It was quite delicious. My only complaint is that I had trouble blending due to not have a food processor (I used my ninja – I was determined!). I ended up using a bit of water (no extra calories!) to get the ingredients to run more smoothly. Of course, not the fault of the recipe but keep this in mind if you don’t have a food processor.

  12. Adela says

    This is so amazing!! It’s really tasty, really easy and just delicious overall. And the combination with honey on top is just perfect! I also added some sliced apple on top. Thank you so much for this recipe, I love your blog and all your posts!

  13. Kathy says

    Hi, I have a question or two if you please…
    Why can’t “Hazelnut Butter” be made as creamy as other Nut Butters. Can’t stand tiny pieces getting between my teeth. Also, I just want a Hazelnut Butter Spread (creamy) no grit… WITHOUT CHOCOLATE. Why does everything have to have chocolate, I’m so sick of chocolate in everything today.
    Anyway if you have an answer to these two questions, I’d really appreciate it.
    Ty, Kathy.

  14. knutas says

    You wrote that hazelnuts is extremely healthy for us – but aren’t you destroying the fat acids and other nutrients when you roast them?

  15. Valerie says

    Thanks for the recipe! I made this using Trader Joe’s Oregon hazelnuts and salt. Incredibly delicious. My mom also adores it. Just wondering when you say 2 Tbsp how many grams are you referring too? How did you estimate the nutrition facts? I saw Dastony Hazelnut butter says 2tbsp(28g) is 180 cals but that doesn’t seem right to me – especially since you can’t fit 28 grams of hazelnut butter into 2 tablespoons!
    Thanks again for sharing!
    *I would say for everyone that if you are making it in a toaster oven as I did you probably don’t need as high a baking temperature or as long a baking time.

  16. Erin says

    This is amazing…so simple and delicious! My favorite local cafe had a Hazelnut Latte special using hazelnut butter, but it’s no longer on the menu… I made this tonight so I can try to recreate it! Based on how yummy this is on its own, it’s going to be incredible.

  17. Shelbi says

    It’s OUTRAGEOUS how delicious this is. I much prefer it to Nutella. It feels so perfect for winter time, so warm and cinnnamon-y. Mine was quite runny so I’m not sure if I should have let it blend for longer or not. If I did, would it have thickened up? Still amazing either way!

  18. Nancy says

    Sounds delicious! Can’t wait to make it in my Vitamix…have never attempted nut butters. Will drizzle with honey…yum!

  19. Stephanie says

    Help! I skipped the step of removing the skins, thinking I’d prefer to keep them for more nuttiness and flavour and possibly fibre, but after a really long time in my food processor (much longer than it takes to FINISH making almond butter) my hazelnuts are refusing to become more than a nut meal consistency and are nowhere near butter :( Is all hope lost? What do I even do with all this nut meal? If I can’t make butter? :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It might be the skins that are the problem. OR, your blender or food processor isn’t strong enough? If you’re left with nut meal, use it in baked goods!

  20. Eleanor Johnston says

    P.S. I wouldn’t try to make this in a blender – blenders require liquid to work. Make it in a food processor only! :)

    • Amanda says

      I made this in my BlendTec twister jar and it worked perfectly! It turned the nuts into butter so quickly that it didn’t need any liquid.

  21. Eleanor Johnston says

    Hi Dana,
    This hazelnut butter is simply divine! Thank you so much for sharing the recipe. I can’t believe how sweet it is without adding any sweetener whatsoever. The cinnamon is a delicious touch. I added about 1 1/2 tbsp of coconut oil to get a lovely creamy texture. It’s a new staple in my cupboard thanks to you!

  22. Leanne says

    This is outstanding!!!!! I just made it today because it took me so long to track down hazelnuts in bulk (I ended up ordering them on amazon for $15/lb). I did add about 1.5 tsp sugar and found it to be too sweet, so next time I will just go without. Honestly I think its too yummy to give any away; my husband will have to fight me for it!
    But thanks again for another great recipe that I can add to my ever growing printed collection. Happy new year I am excited for what’s to come in 2016.

  23. soni says

    This is fabulous! I have never tried to make my own butter before but I am hooked now! Too good to give away lol! Love your recipes!

  24. Emilie @ Emilie Eats says

    I hope hazelnuts are easier to process than almonds! (Those things take forever to turn into butter, ugh) I didn’t know hazelnuts were so healthy! Definitely an excuse to go make a jar of this :)

  25. Julie:) says

    Dear Dana,
    I go on you blog once (or ten) times a day and every time I go on and look at your recipes, you can always make my day! I also love that in your gluten free stuff you never use corn! You are just amazing!

  26. Erin says

    I love hazelnuts!! This butter looks so delicious and I love how you added cinnamon! Your blog is wonderful <3 Always impressing me! xx

    • Shireen Rangwala says

      I’m in self isolation and just tried out your recipe. It was easy to make and it turned out delicious! I love that no extra oil was required. I elected to leave out the coconut sugar even though my mom and brother said they would like a hint of sweetness. I think it’s divine as is. Thank you so much for sharing!

  27. Michelle @ Modern Acupuncture says

    Love this! The addition of honey on top of the nut butter? Ooooooo so good! Especially with cinnamon. Yum!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      A little something sweet on top is so delicious! Glad you agree. Agave makes a great vegan option as well.

  28. Natalia says

    They sell organic hazelnut butter at our local organic shop and it’s so expensive!!! Which is a shame because hazelnuts are not that expensive in Spain. Now I don’t have to buy it and get the courage to make it!!!. One question… Have you tried it without the coconut sugar? I’m trying to cut down on sweet things…

    thank you

  29. Mel @ The Refreshanista says

    Yummy!!! This is a great idea :) my current favourite nut butter is an almond-hazelnut butter, the hazelnuts are just so buttery and delicious. I’ll definitely try this all-hazelnut recipe for extra deliciousness :)

  30. Tom ~ Raise Your Garden says

    I think I’m going to have my wife (at least I’m being honest) include this in the teacher gift. We got her a Yankee Candle but need something to go with it. And I plan on doubling the batch to include on our holiday appetizer board this year for our ugly Christmas Sweater Party we are hosting ( and we are giving away the same $200 board on our blog right now!!!!)

    In other news….here’s a quick story for you. Was talking to the bulk manager of the nuts section of the grocery store and she was telling me that people buy macademia nuts ($16.99 a pound) and purposely mislabel them saying they are hazelnuts ($3.99 a pound). Isn’t that so terrible!!! I know I’m naive but I can’t believe people can be so dishonest.

    • amanda says

      Nuts are a great present, I wish more people would give healthy snacks instead of nicknacks, mugs and things that just clog up the closet!

  31. Emily @ Robust Recipes says

    I have never tried hazelnut butter (except for nutella), but I can’t wait to try it! What a great idea for gift giving too! :)

    • Evangeline Munyan says

      I tried Nitella and I hated it. It was so sweet all I could taste was SUGAR. I found it awful. I love hazelnuts, walnuts and like almonds if not whole. I would like to try this but was thinking of maybe just a little of dark amber Agave as a sweetener. Would that work in this recipe?