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.
Video
Notes
Save 10% at ChocZero when you use discount code LOWCARBYUM.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.