Prepare to be amazed! These white chocolate hazelnut cookies only have four ingredients and taste like bake-shop goodies.
This post is sponsored by ChocZero.
Why you'll love it
If you love hazelnuts, then you will really enjoy these white chocolate hazelnut cookies. These chewy cookies are made without any added sweeteners - no brown sugar or granulated sugar substitute.
These incredible hazelnut cookies are baked perfection. They are soft on the inside, crispy on the outside, and don't overpower your tastebuds with sweet flavors.
I'm a huge fan of drop cookie recipes because they are so simple. I can bake a batch while I am distracted by a ton of other things.
You are going to love the taste and texture of these sugar-free white chocolate cookies - I just know you will!
There are only four ingredients in these chewy white chocolate hazelnut cookies. No butter, no baking soda, or baking powder - just four easy ingredients. Here's more information about what I used.
White chocolate baking chips
Just like in chocolate chip cookies, I added some white chocolate chips. They pair effortlessly with the white chocolate hazelnut spread. My favorite chocolate chips are from ChocZero!
White chocolate hazelnut spread
You don't need a light brown sugar substitute when you use this delicious hazelnut spread! It brings all the sweetness you need, so you don't have to worry about adding granulated sugar substitutes or any other sweetener.
I bought mine from ChocZero when I bought the chocolate chips!
No matter which type of gluten-free cookies you make, you need an egg to be the emulsifier. That means it helps all the ingredients combine and stick together effortlessly.
Use almond flour in these white chocolate cookies, not almond meal. If you use almond meal, the cookies will have a grainy texture and won't be as enjoyable.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Use silicone baking mats. That will prevent the hazelnut cookies from sticking to the baking trays.
- Use an ice cream scoop. Using a scoop keeps each cookie the same size and shape so that they all bake at the same rate.
- Leave room between cookies. As they bake, they will spread out. Place the raw cookie dough two inches apart on the baking tray.
If you have ever made cookies before, then you will be able to make these white chocolate hazelnut cookies. They are so easy that you can even make them with your kiddos.
Here's a bit more info about how I made them!
Make the cookie dough
Before you even start, you need to preheat the oven. That way, when you are done making the dough, it will be hot and ready to bake your cookies.
Next, grab a large bowl and simply combine the white chocolate hazelnut spread and eggs. Mix them together until it is smooth.
Add almond flour
Slowly add the almond flour to your mixing bowl. Stir it completely until a cookie dough forms.
Add white chocolate chips
Mix in the white chocolate chips or chocolate chunks. Stir the dough until the chocolate chips are evenly distributed.
Bake the cookies
Add the cookie dough to your baking sheets and bake them until they are lightly browned on the bottom.
Then, let them cool completely on a cooling rack. Wire racks allow air to get underneath the cookies and cool them down quicker.
️ Serving suggestions
Anytime is a perfect time for these white chocolate hazelnut cookies! Enjoy them with your afternoon tea or a cup of your favorite bulletproof coffee.
If you have any whole hazelnuts, make some roasted hazelnuts on the side.
Sometimes I enjoy munching on a few cookies with some keto ice cream. If you like the muted flavors of these white chocolate hazelnut cookies, then you might like almond flour cookies too! They have similar tastes.
You can even serve these cookies at a birthday party. Kids will gobble them up without knowing they are sugar-free and gluten-free.
Since these white chocolate hazelnut cookies are so simple, there are a bunch of different ways you can change up the recipe. Please let me know if you make any changes to it in the comments. I'd love to hear!
- With a strong hazelnut flavor, add a few chopped hazelnuts to the cookie dough. Or, sprinkle them on top for a fun new look. This is a wonderful way to change up the taste and texture at the same time.
- To add a deeper flavor profile, add a dash of vanilla extract. They won't need much since the hazelnut spread already has lots of flavors.
- Use parchment paper if you don't have a silicone baking mat - that's a simple swap.
- You can also use milk chocolate chunks instead of white chocolate chips. Just make sure you always use sugar-free versions.
Here are some questions people often ask about making white chocolate hazelnut cookies. If you don't see your question in this list, please leave it in the comments.
No, you don't need to add baking soda or baking powder to this recipe. Just like peanut butter cookies, these cookies are perfectly chewy and will rise just fine without adding the baking soda.
Since there is already plenty of oils and fat in the hazelnut spread, I didn't need to add any brown butter or unsalted butter.
You can store them in an airtight container at room temperature. You don't have to refrigerate these cookies. They will stay fresh at room temperature for about five days. However, they will stay fresher for longer in the refrigerator- about ten days.
Just place the cookies in a single layer on a parchment paper-lined baking sheet. Then, place the baking sheet in the freezer. Once the cookies are frozen solid, put them in a freezer-safe food storage bag. They will stay fresh in the fridge for up to six months.
If you enjoyed these white chocolate hazelnut cookies, here are some more keto-friendly cookies you should make next. They are some of my favorite cookies of all time.
- Keto Chocolate Cookies are perfect for chocolate lovers because they are not just chocolate but filled with chocolate chips too!
- Chewy Keto Chocolate Chip Cookies taste just like classic cookies but have 0 grams net carbs in each cookie!
- Cream Cheese Cookies have a great freezable dough that can be stored in log shapes and then thawed and sliced for fresh baked cookies at any time.
- Almond Flour Cookies are filled with cranberries and walnuts for a high-protein boost.
- Cranberry Orange Cookies are perfect for making during the holidays when cranberries are a popular flavor.
White Chocolate Hazelnut Cookies
- Preheat oven to 350°F. Line a baking sheet with silicone baking mat or parchment paper.
- In a large mixing bowl, beat together the white chocolate hazelnut spread and the egg.
- Stir in the almond flour until the cookie dough forms.
- Pour in the white chocolate baking chips and stir evenly into the dough.
- Scoop tablespoon-sized scoops of dough onto lined baking sheet about 2 inches apart.
- Bake in preheated oven for 12 to 14 minutes, or until the edges have turned golden brown.
Array ( [serving_unit] => cookie [serving_size] => 1 [calories] => 109 [carbohydrates] => 8 [protein] => 3 [fat] => 8 [saturated_fat] => 2 [polyunsaturated_fat] => 0.1 [monounsaturated_fat] => 0.1 [trans_fat] => 0.001 [cholesterol] => 13 [sodium] => 43 [potassium] => 48 [fiber] => 6 [sugar] => 1 [vitamin_a] => 17 [calcium] => 42 [iron] => 1 )
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.
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