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Home / Recipes / Cookies

Italian Hazelnut Flour Cookies Recipe

By Lisa MarcAurele · Jun 30, 2020 · 29 Comments

8.0K shares
Jump to Recipe
hazelnut flour cookies recipe

These 5 ingredient hazelnut flour cookies are pillowy-soft on the inside, crisp on the outside, and topped with crushed hazelnuts for a wonderful, flavorful crunch! Plus, they are gluten-free, low-carb, and dairy-free too.

Hazelnut cookies stack
Article Index
  • Keto hazelnut cookies
  • How to make hazelnut flour
  • Whipping the egg whites
  • Can you make these with a different flour
  • Other low carb cookie recipes
  • Recipe

When it comes to easy Keto and gluten free treats, you just can’t beat a good cookie recipe. 

There are so many variations, you could try a new type of cookie every time you bake! After all, variety is the spice of life.

That’s why I love this hazelnut cookies recipe from Katrin at Sugar Free Londoner! I usually bake with a combination of almond flour and coconut flour. Baking with hazelnut flour added a delicious twist on the classic cookie. 

And the chopped hazelnuts on top really make the flavor stand out! I like to add these treats to my holiday cookie platters along with low-carb coconut macaroons.

closeup of hazelnut cookie

Keto hazelnut cookies

The recipe is based on a simple Italian cookie called Brutti Ma Buoni, literally “ugly but good”. Katrin made a few switches to bring us a low carb and gluten free recipe for these wonderful Italian hazelnut cookies!

With 0.4 grams of net carbs per cookie, they are the perfect guilt-free indulgence.

What makes this recipe even better is that it only uses 5 ingredients in the batter and comes together in minutes. 

You’ll simply whip the egg whites, then fold all the ingredients together. After that, use a spoon to drop the dough onto your baking sheet and bake!

Enjoy these hazelnut cookies with your morning coffee or as an after-dinner dessert. With 0.4 net carbs per cookie and delicious hazelnut flavor, you can’t go wrong!

Hazelnut keto cookies tall

How to make hazelnut flour

You can buy pre-made hazelnut flour, or you can make your own. The process is very easy.

If your hazelnuts still have skins on them, you’ll want to roast them first. Then, once they’ve cooled, you can easily rub the skins off.

If your hazelnuts do not have skins, then you’re ready to go.

Simply put raw hazelnuts in your blender or food processor and blend for about 10-15 seconds.

That’s it!

You want to be careful that you don’t over-process your hazelnuts. Otherwise, you’ll end up with hazelnut butter. Still delicious, but not what we need for this recipe.

hazelnut meal over egg whites

Whipping the egg whites

You may be wondering if you really need to whip the egg whites, or if you can simply mix them in.

I experimented with both to see if it made a difference. I must say, I definitely prefer the cookies with the whipped egg whites.

Whipping them adds air bubbles to your cookie batter. This results in a lighter, fluffier cookie with a softer interior. 

So while this step is not absolutely necessary, I would recommend it for more satisfying hazelnut cookies.

hazelnut flour cookies

Can you make these with a different flour

Another nut flour such as almond flour will work just fine in this recipe. You can replace the nut flour 1:1.

However, the nut flour you use will affect the taste. Both almond and hazelnut flour will have a nutty flavor, but hazelnut is a bit richer and deeper in my opinion.

Between the flours, hazelnut does have more texture to it. That’s why, combined with the whipped egg whites, it produces such a soft and light cookie.

So while almond flour and other nut flours can be used, just keep in mind that the final product will be slightly different.

If you enjoy the taste of hazelnuts, I recommend trying this recipe with hazelnut flour.

Hazelnut keto cookies portrait

Other low carb cookie recipes

Looking for other delicious keto cookie recipes that you can enjoy on a Keto diet? Check out a few of these other favorites:

  • Low Carb Peanut Butter Cookies with coconut flour are only 2 net carbs per cookie, so they’re a great way to satisfy your sweet tooth on keto!
  • Keto Cream Cheese Cookies are made with almond and coconut flour. And they can be cut into shapes with cookie cutters just like traditional cookies.
  • White Chocolate Macadamia Nut Cookies are a perfectly low carb version of this decadent, classic cookie recipe.
  • No Egg Cookies are perfect for anyone with a sensitivity to eggs. Plus they’re low carb and gluten free!
  • Healthy Chocolate Zucchini Cookies are a delicious way to sneak in some veggies with a rich, fudgy cookie.
  • Keto Low Carb Snickerdoodle Cookies are the perfect tasty treat to share with your family and friends.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

Hazelnut keto cookies square featured

Hazelnut Flour Low Carb Keto Cookies

5 from 3 votes
These easy hazelnut cookies have only 5 ingredients! They are light and fluffy on the inside, crunchy on the outside and perfect with a cup of coffee.
Prep Time:15 minutes mins
Cook Time:25 minutes mins
Total Time:40 minutes mins
Course: Snack
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 5 people
Calories: 34.4

Video

Ingredients

  • 1 cup hazelnut meal ground hazelnuts (90g)
  • 2 egg whites
  • 1 tablespoon powdered erythritol or equivalent sweetener
  • 10 drops vanilla stevia glycerite (equivalent to 2 teaspoon sugar)
  • 1 teaspoon vanilla
  • crushed hazelnuts to decorate
US Customary - Metric

Instructions

  • Whip the egg whites until they form stiff peaks.
  • Fold in the hazelnut meal, erythritol, stevia and vanilla until well combined. I don’t like my cookies too sweet, so do make sure to taste the dough and adjust the sweetener to your liking.
  • With a spoon, drop the dough on a silicone baking sheet or a baking sheet lined with parchment paper. Flatten to your liking.
  • Bake at 160° Celsius (320°F) for 25 minutes or until lightly browned.
  • Let the cookies cool before touching them. They firm up as they cool down.
  • Makes 20 smallish cookies

Notes

I experimented with not bothering to whip the egg whites. This makes a firmer dough and you can roll little balls in your hand and press them down onto the baking sheet. The cookies taste lighter (and better) if you take the extra time to whip the egg whites.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1cookie | Calories: 34.4 | Carbohydrates: 0.9g | Protein: 1.1g | Fat: 3.2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.4g | Sodium: 5.5mg | Potassium: 35.4mg | Fiber: 0.5g | Sugar: 0.2g | Iron: 0.2mg

Additional Info

Net Carbs: 0.4 g | % Carbs: 4.6 % | % Protein: 12.6 % | % Fat: 82.8 % | SmartPoints: 1
Values
Array
(
    [serving_size] => 1
    [calories] => 34.4
    [carbohydrates] => 0.9
    [protein] => 1.1
    [fat] => 3.2
    [saturated_fat] => 0.2
    [polyunsaturated_fat] => 0.4
    [monounsaturated_fat] => 2.4
    [sodium] => 5.5
    [potassium] => 35.4
    [fiber] => 0.5
    [sugar] => 0.2
    [iron] => 0.2
    [serving_unit] => cookie
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: April 14, 2017... Last Updated: January 23, 2020

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Reader Interactions

Comments

  1. Lou R

    November 07, 2021 at 2:09 pm

    5 stars
    These are exquisite. Thank you for such a great recipe! And you’re right, they definitely need to be completely cool for the full hazelnut flavor to come through.

    Reply
  2. Sara

    August 30, 2020 at 10:33 pm

    I don’t want to leave a bad rating, but these are completely underwhelming. Your photos look like delicious buttery cookies. Mine look like lumps and feel rubbery (still warm). I barely got 9 small cookies using my Vollrath orchid handled scoop. They are light, but my God these are dry. The flavor is nice and aromatic. Maybe if I pour some butter on these I can salvage them. I did use all powdered sweetener, 2 Tbs total. I can see how butter in the recipe might deflate the whipped egg whites. This is the first recipe of yours that I have not particularly enjoyed.

    Reply
    • Lisa MarcAurele

      August 31, 2020 at 9:06 am

      Sorry these didn't work out for you but it's not my recipe. It's a guest post from Katrin at Sugar Free Londoner.

      Reply
  3. Josephine

    January 29, 2020 at 3:21 pm

    I can't tell tell how many cookies the recipe makes. It says 20 small cookies but for how many servings - 12 people, 8 people, etc. Thanks.

    Reply
    • Lisa MarcAurele

      January 29, 2020 at 7:27 pm

      That information is listed at the top of the recipe card... 5 people.

      Reply
  4. Debbie

    January 27, 2020 at 9:00 pm

    I'm allergic to eggs. What can I use in place of the egg whites? Can I use whipped cream?

    Reply
    • Lisa MarcAurele

      January 27, 2020 at 9:19 pm

      I usually use gelatin whipped up with sweetener to replace egg whites. You can probably use a psyllium or flax egg.

      Reply
  5. susan smith

    January 23, 2020 at 5:41 pm

    Hi, I'm in Australia - and so not all ingredients are available here - and to buy on line gets so expensive - out of pocket range for a pensioner - plus the US$ conversion cost and postage is so expensive....soooooooo what would be a substitute for : 10 drops vanilla stevia glycerite (equivalent to 2 tsp sugar) please
    Thank you in Advance And I love your recipes and help - amazing - I have in the past just skipped some of the ingredients due to these prolems!!!! But Im sure it must affect the taste and end result!
    Sue

    Reply
    • Lisa MarcAurele

      January 23, 2020 at 9:43 pm

      Yes. 5 drops is about 1 teaspoon sugar so 10 drops is about 2 teaspoons.

      Reply
      • Cindy Carlson

        August 01, 2022 at 1:14 pm

        Hi,in regards to Susan Smith- She a asked What to replace the stevia?????

      • Lisa MarcAurele

        August 02, 2022 at 8:25 pm

        Any sweetener works. You'll just have to convert using the sweetener conversion calculator.

  6. Dina

    June 15, 2018 at 7:41 am

    Hi Lisa , do u think I can use coconut flour ?

    Reply
    • Lisa

      June 15, 2018 at 8:46 am

      It likely won't work without other changes. Typically, you'll use less coconut flour and more egg and liquid.

      Reply
  7. Cathy Tibbles

    March 22, 2018 at 12:37 pm

    Thank you for sharing this! I included it in the round up! 🙂

    Reply
    • Lisa

      March 22, 2018 at 8:28 pm

      Thanks Cathy! I'll give it a share.

      Reply
  8. Emily

    September 05, 2017 at 3:37 pm

    Can I use another sweenter like monk sugar. I making cookies for people at work and want to find a healthier cookie alternative.

    Reply
    • Lisa

      September 06, 2017 at 9:04 am

      You certainly can. It's such a small amount of sweetener used, it can be subbed with the sweetener of your choice. Just be sure to use the right conversion as brands can vary.

      Reply
  9. Maria Lomax

    April 26, 2017 at 11:33 am

    Any chance I could make the same cooking with a different flour? I was thinking Almond? Lord, do they look yummy!

    Reply
    • Lisa

      April 26, 2017 at 4:18 pm

      Any nut meal works. Almond would be perfect. It will just have a different taste.

      Reply
  10. Kristen

    April 20, 2017 at 4:08 pm

    5 stars
    Lisa, yet again you have provided us in the low carb community a simple and absolutely delicious recipe! These are AWESOME!!! Love that it's only 5 ingredients, as they can be whipped up in no time. And they seriously taste like regular carb laden (yet still yummy) cookies. I added about a 1/3c Lily's (Stevia sweetened) baking chips to my batter and it gave them that chocolaty note I was going for 🙂 Thanks again!

    Reply
    • Lisa

      April 20, 2017 at 4:17 pm

      Katrin at Sugar Free Londoner deserves all the credit for this one! I'm glad you loved them. I'll be giving them a try once my work schedule eases up.

      Reply
  11. Kim

    April 18, 2017 at 11:13 am

    Hi, in the pictures they look like they've been sprinkled with extra chopped nuts. Presumably you do that before they are cooked?

    Reply
    • Lisa

      April 18, 2017 at 2:43 pm

      Yes. That would be done before baked so they stick into batter.

      Reply
  12. Mecala

    April 15, 2017 at 9:03 pm

    5 stars
    Should I store these in the fridge or can they be left out? They are so easy and delicious!

    Reply
    • Lisa

      April 15, 2017 at 9:07 pm

      If they will be eaten within a few days, there's no need to refrigerate.

      Reply
  13. Andriana

    April 14, 2017 at 5:37 pm

    Hi you don't mention the hazelnut meal in the ingredients or how much to use when combining with the other ingredients?

    Reply
    • Lisa

      April 14, 2017 at 6:07 pm

      Fixed! It's 1 cup (90g)

      Reply
  14. Kathy Giovingo

    April 14, 2017 at 5:22 pm

    Hazelnut meal was left out of the ingredients. How much is needed? Thanks so much!

    Reply
    • Lisa

      April 14, 2017 at 6:06 pm

      It's 1 cup. Fixed the recipe card.

      Reply
5 from 3 votes

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