These hazelnut flour cookies are soft and chewy with crispy edges! And because they are made with hazelnut flour and golden erythritol, this cookie recipe is also gluten-free and keto-friendly. I have also added chunks of sugar-free chocolate, making them sugar-free, hazelnut chocolate chip cookies too!
(This post may contain affiliate links. You can read my full affiliate disclosure here.)
- Why You Will Love Hazelnut Flour Chocolate Chip Cookies
- What You Need To Make The Best Hazelnut Flour Cookies
- Does Sugar-Free Chocolate Contain Sweeteners? Does It Taste “Sweet?”
- How To Make Hazelnut Flour Chocolate Chip Cookies (Photo Galleries)
- Can I Use Almond Flour Instead Of Hazelnut Flour To Make These Cookies?
- Why Use Melted Butter To Bake Cookies With Hazelnut Flour?
- How To Store Hazelnut Flour Cookies
- The Recipe:
As I write this post, there is a fresh batch of these cookies cooling on my stovetop.
And although these chocolate chip cookies are sugar-free, the same sweet scent of freshly baked cookies wafts throughout our home sending the kids running to the kitchen to wait for the first cooled batch to be placed in their little hands!
Yes, there is a second batch in the oven because one is never enough if they are to be eaten throughout the week – they are that good!
I usually alternate between making soft and chewy lupin flour chocolate chip cookies (also keto-friendly), these gluten-free oatmeal vegan apple spice cookies, or these cookies made with almond and hazelnut flour (hazelnut flour adds extra richness to low-carb baking recipes, like this keto chocolate torte with sugar-free chocolate ganache that I like to make for special occasions).
One bite of these hazelnut chocolate chip cookies and you will never make, nor miss, the yellow packaged, sugar-laden variety ever again! Your skin will even look better by cutting out the sugar – here’s why!
Why You Will Love Hazelnut Flour Chocolate Chip Cookies
We all love chocolate chip cookies because they were the first cookies most of us can remember making with our family, whether it was from scratch or the bright yellow package from the supermarket refrigerated section – and these hazelnut flour cookies are no different!
Growing up, nothing gave me more comfort than the feeling at home when certain smells filled it – like an oven-roasted chicken on a Sunday afternoon – or freshly-baked chocolate chip cookies straight out of the oven (and the first warm and gooey bite)!
It is memories like these that stay with us throughout our lives and make us love chocolate chip cookies so so much!
What You Need To Make The Best Hazelnut Flour Cookies
- Measuring cups, spoons, or kitchen scale – for accuracy and the best results
- Mixing bowl – or a stand mixer bowl
- Sieve – for evenly distributing the dry ingredients and separating larger pieces of nuts that may be in the flour
- Spoon or Spatula – for mixing and folding ingredients
- Ice cream scoop or tablespoon – ensures that cookies are the same size for portions and baking time
- Baking Tray – necessary for even baking
- Silicone baking mat or parchment paper – for easy, non-stick removal
- cooling rack (optional) – allows for more even and faster cooling
- Almond flour – neutral, mildly sweet, and buttery soft texrure
- Hazelnut flour – rich, nutty flavor with a slightly grainy texture
- Golden erythritol – use instead of regular for a deeper caramel flavor and color
- Salted butter, melted – adds a rich flavor with a hint of salt
- Egg – for binding and texture
- Baking powder – helps to lift grain and gluten-free flour
- Xanthan Gum – helps to give the cookies a chewy texture
- Salt – enhances the flavor of the nut flour
- Sugar-free chocolate or chocolate chips – essential for the cookie recipe without the added sugar
- Chopped walnuts, macadamia nuts, pecans, almonds (optional) – use these to add demension and make the recipe your own with your favorites
Does Sugar-Free Chocolate Contain Sweeteners? Does It Taste “Sweet?”
Yes, sugar-free chocolate contains one or more sweeteners to achieve a taste that closely resembles traditional chocolate candy bars or chocolate chips.
I prefer to use chocolate sweetened with Stevia and Erythritol for the following reasons:
- As an ingredient in chocolate, there is virtually no aftertaste or “cooling” effect compared to some other sweeteners.
- It is an herbal extract and the only sweetener that contains a lot of antioxidants that fight of free radicals that damage cells and cause aging.
- There is less risk of gastrointestinal side effects (when consumed in moderate amounts) because only a small amount of additional sweeteners are needed to achieve the desired level of sweetness.
Here is a breakdown of some of the sweeteners you may commonly find in sugar-free chocolate:
|Sweetener||Sweetness Compared to Sugar (%)|
How To Make Hazelnut Flour Chocolate Chip Cookies (Photo Galleries)
A Couple of Notes About the Recipe:
- Like Ms. Wakefied and her original recipe , I prefer chunks of sugar-free chocolate rather than chips in my hazelnut flour cookies. However, if you prefer to use sugar-free chocolate chips, simply substitute it in equal amounts – by weight for even more accuracy (however, you can adjust the amounts to your own taste).
- My recipe uses grain-free and gluten-free nut flours so that they are also keto friendly. If you have allergies to any sort of nuts or are not concerned about the carb count, you can replace the nut flour with a gluten-free flour using the same measurements.
In a mixing bowl, stir the golden erythritol with the melted butter. Add the egg and vanilla. Whisk until everything is combined.
Sift the dry ingredients into the wet ingredients: almond flour, hazelnut flour, baking powder, xanthan gum, and salt. Mix the sifted ingredients with the wet ingredients until a dough forms.
Add in the sugar-free chocolate pieces and mix them into the dough.
Using a spoon or ice cream scoop, divide the cookie dough evenly on a lined baking sheet. Flatten and shape the cookies with a spatula or your hands. Bake for 10-12 minutes or until the edges of the cookies are firm and slightly golden. Allow them to cool for at least 10 minutes to firm up.
Can I Use Almond Flour Instead Of Hazelnut Flour To Make These Cookies?
Yes, you may use either almond or hazelnut flour interchangeably in this recipe. I like to combine both in my recipe for a nice balance between the two! But if you are thinking about choosing one over the other, here are some considerations:
- Almond flour has a light nutty flavor that is slightly buttery. When using only almond flour you may need to add a couple of extra minutes to the baking time, as it is slightly more delicate than hazelnut flour and it needs a little more time for a firm cookie that won’t fall apart easily. Also, the end result will be lighter and more golden, like a traditional chocolate chip cookie.
- Hazelnut flour contains more fat, is more buttery with a deeper nutty flavor and heavier texture. Baked goods like cookies will brown faster and burn easier compared to almond flour, so it is important to watch the baking times. The cookies will turn out firmer and crispier.
Why Use Melted Butter To Bake Cookies With Hazelnut Flour?
Using melted butter with almond and hazelnut flour will result in a chewier cookie. Nut flour is denser than wheat flour and naturally gluten-free; therefore, the melted butter gives them the soft and chewy texture they lack when baked (softened butter, on the other hand, will result in cookies that crumble easily). Bonus: the edges will also be crispier by using melted butter.
How To Store Hazelnut Flour Cookies
These cookies should be stored in an air-tight container at room temperature for up to 10 days (if they last that long).
If you plan to save some cookies for later, it is best to freeze the cookie dough prior to baking. To do this, simply shape the cookie dough into a ball or a log and cover it in plastic wrap before freezing. Alternately, you can place it in a resealable plastic bag and freeze it.
To thaw, allow the cookie dough to sit at room temperature for 2-3 hours.
The Best Hazelnut Flour Cookies Recipe (Keto Chocolate Chip)
- cooling rack (optional)
- ½ cup butter (100 grams)
- ¾ cup golden erythritol (125 grams)
- 1 tsp vanilla (extract or powder)
- 1 medium to large egg
- 1½ cups almond flour (85 grams)
- 1½ cups hazelnut flour (85 grams)
- ½ tsp xanthan gum
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar-free chocolate or chocolate chips (90 grams)
- chopped walnuts, macadamia nuts, pecans, almonds
- Preheat the oven to 360°F (180 °C°).
- Melt the butter in a saucepan over medium heat or in the microwave in a microwave-safe bowl. Add the melted butter and erythritol to a mixing bowl and stir until they are combined.
- Add vanilla and egg to the mixture and mix until both are incorporated into the mixture.
- With a sieve placed over the bowl of the wet ingredients, place the almond and hazelnut flour into the sieve. Add in the xanthan gum, salt, and baking powder. Begin to sift the dry ingredients into the bowl until the ingredients have passed through. Discard any remaining larger pieces that remain in the sieve.
- Mix the wet and dry ingredients until a dough forms. Add in the chocolate pieces and fold them in until they are evenly distributed throughout the dough.
- Line a baking tray with a silicone baking mat or parchment paper. Using an ice cream scoop or tablespoon, place rounded scoops of the cookie dough onto the tray while leaving adequate space in between. Use a spatula or your hands to flatten and shape the cookies, as they will not spread so much on their own.
- Bake for 10 – 12 minutes (depending on your oven or desired doneness) or until the edges are golden. Note: the cookies will look slightly underdone in the center. Remove the tray and allow them to firm up for at least 10 minutes. Transfer the cookies to a wire cooling rack to continue to firm and cool if you wish.
- Because the cookies contain hazelnut flour, they will brown rather quickly – do not worry as long as the edges do not turn too dark. Watch for the doneness of the cookies between the 10-12 minute marks as every oven is different.
- When removing the cookies from the oven they will look slightly underbaked – they will continue to set and firm as they cool down. DO NOT REMOVE the cookies from the baking tray until they have completely set and cooled.
Have you ever made grain-free, sugar-free chocolate chip cookies before?
Will you be trying this recipe? Comment below!