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Low-Carb Hazelnut Butter Cookies (Egg-Free)

January 22, 2016 By elviira 14 Comments

Jump to recipe

Low-Carb Hazelnut Butter Cookies

Hazelnuts are wonderfully low in carbs and they taste delicious in various dishes from savory salads to Nutella and other sweet stuff. However, their taste is somewhat powerful and that’s why they need something else to tame down that characteristic flavor. Hazelnut cookies, for example, cry for something milder tasting in addition to hazelnut flour. If you use only hazelnut flour, the cookies taste pretty strong, almost too strong, at least that’s how I find it.

Well, mainstream recipes would naturally use wheat flour in addition to hazelnut flour also for binding, but that’s an inferior option, if you ask me. After so many people ruining their health with excess amount of carbs, starch and grains, I really cannot recommend wheat flour. Luckily almond flour is a perfect option for low-carbers and people who follow ketogenic diet. Almond flour is mild in taste and it accompanies hazelnut flour extremely well. That’s why these delicious Low-Carb Hazelnut Butter Cookies contain both flours in perfect harmony — together with real butter that makes any cookie a mouth-watering delicacy!

 



 

Tips for making the Low-Carb Hazelnut Butter Cookies

As always, I want to keep my recipes really simple without sacrificing anything taste-wise. These cookies are no exception: you need just one bowl to combine and mix all ingredients. Traditional recipes just seem to be too complicated with combining first dozens of dry ingredients and dozens of wet ingredients and then gradually mixing this and that to reach a mediocre result. (Am I exaggerating here? Well…) Why bother when you can get even better result quicker and with much less effort? Yep, at least I’m too lazy to use too many ingredients and too many phases when preparing something.

But, let’s take a look how to make these buttery and super-delicious melt-in-your-mouth cookies:

Take a medium bowl and pour in the hazelnut flour…

Adding Hazelnut Flour | Hazelnut Cookies

 

…almond flour…

Adding Almond Flour | Low-Carb Hazelnut Butter Cookies

 

…powdered erythritol…

Adding Sweetener | Low-Carb Hazelnut Butter Cookies

 

…butter…

Adding Butter | Low-Carb Hazelnut Butter Cookies

 

…and the vanilla stevia.

Adding Vanilla Stevia | Low-Carb Hazelnut Butter Cookies

 

Mix…

Mixing | Low-Carb Hazelnut Butter Cookies

 

…and mix…

Mixing some more | Low-Carb Hazelnut Butter Cookies

 

…until well mixed.

Ready Dough | Low-Carb Hazelnut Butter Cookies

 

Shape the dough into 12–16 balls.

Dough Balls | Low-Carb Hazelnut Butter Cookies

 

Flatten the balls with wet fingertips. (No need to wet your fingertips if you use gloves like me…)

Flattening the Dough Balls | Low-Carb Hazelnut Butter Cookies

 

Bake in the preheated oven for 7–10 minutes.

Ready to the Oven | Low-Carb Hazelnut Butter Cookies

 

Let cool completely before removing the cookies from the baking sheet (important!). The cookies are very fragile when hot, but they will hold well together once cooled.

Straight from the Oven | Low-Carb Hazelnut Butter Cookies

 

Enjoy!

Cooled Cookies | Low-Carb Hazelnut Butter Cookies

 

 

 

Low-Carb Hazelnut Butter Cookies (Egg-Free)

Print this recipe
elviira
January 22, 2016
by elviira

Ingredients

  • 3/4 cup = 180 ml hazelnut flour
  • 1/2 cup = 120 ml almond flour
  • 1/3 cup = 80 ml powdered erythritol or Confectioner's Style Swerve
  • 6 tablespoons = 3 oz = 85 g salted grass-fed butter, softened
  • 20 drops vanilla stevia

Instructions

  1. Preheat the oven to 350 °F (175 °C).
  2. Line a baking sheet with parchment paper.
  3. Combine all ingredients in a medium bowl.
  4. Mix and knead with clean hands until the dough is smooth and without any lumps.
  5. Shape the dough into 12–16 walnut-sized balls, place them on a baking sheet lined with parchment paper and flatten the balls with wet fingertips.
  6. Bake for 7–10 minutes, or until golden brown. Keep your eye on the cookies while baking, they get too brown very easily.
  7. Let cool completely before removing from the baking sheet or even touching them. (Important! The hot cookies are very fragile.)
  8. Store in a cool and dry place.

Tags

carbs under 5,
cookie,
egg-free,
fat bomb
© 2025 Images, text and recipe fully copyrighted by Low-Carb, So Simple
https://www.lowcarbsosimple.com/low-carb-hazelnut-butter-cookies/

 



 

Nutrition information Protein Fat Net carbs kcal
In total: 26.2 g 152.8 g 8.8 g 1524 kcal
Per serving if 12 servings in total: 2.2 g 12.7 g 0.7 g 127 kcal
Per serving if 16 servings in total: 1.6 g 9.6 g 0.6 g 95 kcal

 

 

My Low-Carb Hazelnut Butter Cookie experiments

I had bought hazelnut flour a very long time ago, and since it was about to expire, I had to invent some use for it. The reason I had bought the flour was that I really wanted to try out making hazelnut cookies but I simply was lacking time for that. Well, now it was about a time, I didn’t want to waste the precious hazelnut flour.

Since hazelnut flour tastes so powerful — at least in my opinion so powerful that I wanted to use something else in addition to it — I was going through my pantry and checking which ingredients I could use together with the flour. Coconut flour, which is my favorite flour, wasn’t really good for cookies. It needed some extra tricks if you wanted to make crunchy cookies, like long baking time and lots of butter. But coconut flour is perfect for cakes and muffins.

After a short pondering I decided to use almond flour, my other favorite flour. Almond flour makes great cookies, crunchy and delicious tasting.

I have many cookie recipes where I use whey protein, so this time I wanted to use something different. Well, the reason I use whey protein is simply because it helps hold the cookies together. I wasn’t sure if my hazelnut cookies will hold together without whey protein. I wasn’t in the mood for using cream cheese either, again I have other cookie recipes where I use cream cheese for binding, but this time I wanted to use something else. Butter sounded like a great option, however I wasn’t sure how the cookies would work without whey protein, if they hold together at all or if I will end up with just some fatty and browned messy mass.

Since I make my own powdered erythritol nowadays with my great blender (the Grind Grains program makes it in a few seconds!), I decided to use homemade powdered erythritol instead of erythritol crystals. To reduce the cooling effect, I wanted to use some other sweetener in addition. Vanilla stevia was perfect, it comes with delicious vanilla flavor and high-quality stevia flavor without bitter aftertaste.

Well, the only way to find out if my cookies will hold together was simply to try out. For my first experiment, I just took the ingredients and the amounts based on my gut feeling. No sophisticated calculations or formulas here, except maybe on a subconscious level.

To my surprise my calculations happened to be just right, only the amount of sweetener had to be reduced because the cookies were far too sweet to my taste. I think that in the final recipe they are still quite on the sweet side, so you can reduce the amount of the powdered erythritol to 1/4 cup (60 ml) if you don’t like very sweet taste.

But not so fast, there was more to come: When I took the cookies from the oven I was devastated: I touched one cookie and it was just soft mass (like I had anticipated!), no way it would be able to hold together. I declared my test as disaster, but anyway wanted to wait and see what happens when the cookies cool down. My (usually non-existing) patience paid off, the cooled cookies held well together and they were deliciously crispy, buttery and tasted fantastic! Moreover, there was just the right amount of hazelnut flavor so that it wasn’t overpowering.

 

 

Low-Carb Hazelnut Butter Cookies

 

 

 

Tips for variation

Yes! It’s time for the tips how to get some variation to these cookies. My top 5 recommendations are:

  • Chopped hazelnuts
  • Dark chocolate chips
  • Dark chocolate glaze (Just place a piece of dark chocolate on a hot cookie, let stand for 5 minutes and spread with a knife. Let cool down.
  • Freshly grated orange peel, or orange flavoring
  • Hazelnut stevia instead of vanilla stevia (for the real Hazelnut lovers!)

 

What would you add to these cookies?

 

 

My book is out soon!

As you might know, my Easy Everyday Recipes cookbook is going to be published in Finnish soon. I’ve added my story and some general information about ketogenic diet because the concept is not well known yet here in Finland. We just decided the cover of my book:

Cover of My Book

 

 

 

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A Pile of Vanilla Toffee Butter CookiesVanilla Toffee Butter Cookies (Egg-Free) Sugar-Free, Gluten-Free Low-Carb Ginger Cookies | Low-Carb, So Simple!Chewy Ginger Cookies (Egg-Free) Celestial Cinnamon Bites | Low-Carb, So Simple!Celestial Cinnamon Bites (Egg-Free) 2-Ingredient Peanut Butter Cookies | Low-Carb, So Simple2-Ingredient Peanut Butter Cookies

Filed Under: Cookies, Desserts Tagged With: carbs under 5, cookie, egg-free, fat bomb

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Reader Interactions

Comments

  1. Laura Brito

    March 19, 2019 at 02:38

    My batter or dough came out too soft. I added in about 1/8th of a cup of Coconut Flour and it was not quite as loose. It worked out fine. They are very good. Way to sweet for my taste, next time I will try 1/8th a cup of Erythritol instead. I just don’t like them so sweet like cookies from the store. But they have a wonderful flavor. Very good. Thank you.

    Reply
    • elviira

      March 19, 2019 at 05:38

      Thanks for trying out the recipe. Great that they turned out okay anyway.

      Reply
  2. Joyce a Poelsma

    January 20, 2019 at 21:10

    Hi I am allergic to Almonds what would be a good substitute for the almond flour?

    Reply
    • elviira

      January 20, 2019 at 21:38

      In this particular recipe there is no good substitute, unfortunately.

      Reply
  3. Nanabella

    January 8, 2018 at 21:54

    One bite and the words “oh my gawd” flew out of my mouth!!!!
    These are fanTAStic! And so easy! Thank you for sharing your lovely recipes…❤️

    Reply
    • elviira

      January 8, 2018 at 23:07

      My pleasure! <3

      Reply
  4. Barbara

    June 27, 2017 at 14:13

    Could I use hazelnut butter instead of hazelnut flour?
    Then cut back on the butter and add more almond flour?

    Reply
    • elviira

      June 27, 2017 at 14:54

      Hmm, I guess you can experiment but I cannot say if it really works. Please let me know how the cookies turned out if you try that!

      Reply
  5. Cristiana

    June 3, 2016 at 00:25

    Hallo Elviira,
    this is awesome 🙂 where in Germany?

    I have another question for you: I use Swerve for baking. Does the Sukrin Sweetener has that cooling after taste as well?
    Btw my husband like they hazelnut cookies – even he thought they taste like coconut hahah

    Reply
    • elviira

      June 3, 2016 at 05:46

      Hi Cristiana, Niederrhein, close to Dutch border 🙂

      I think more or less all erythritol-based sweeteners have that cooling aftertaste…. unfortunately. But I think xylitol has even worse aftertaste in that sense. Sometimes it helps if you use different types of sweeteners in the same recipe, then you get the sweetness from each with less aftertaste.

      Great that your husband liked the cookies as well!

      Reply
  6. Cristiana

    May 31, 2016 at 20:52

    Hey it’s me again 🙂
    I would like to make those cookies today but I don’t have only regular Stevia drops and Vanilla extract – any idea how to mix those together?

    Reply
    • Cristiana

      May 31, 2016 at 21:51

      So I made my own Vanilla Stevia and made the cookies.
      OMG they are so good. I am from Germany so those cookies remind me of the Hazelnut cookies my grandma made.
      Thank you so much for this recipe! You are a true Low Carb recipe angel

      Reply
      • elviira

        June 1, 2016 at 05:47

        Hi Cristiana, thank you for your kind words! I just replied to your previous comment about the vanilla extract and stevia, but great to hear that you tried them out already and liked the result! Btw, my husband is German and we were visiting Germany last week.

        Reply
    • elviira

      June 1, 2016 at 05:42

      Hi Cristiana 🙂 It actually depends on the brand how much stevia to use, I think some 10-20 drops would be enough in case it’s not very concentrated stevia. I usually use 1 teaspoon vanilla extract for cookies, I bet it would be a good amount here as well.

      Btw, erythritol is a must here, the cookies don’t hold together without it.

      Reply

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Hi! I’m Elviira, Certified Keto Coach, Certified Nutritional Adviser, and Finland-based blogger. My passion is to help you with innovative gluten-free, sugar-free low-carb and keto recipes that are of high quality, simple, and super-easy to make. Forget the complex recipes with dozens of ingredients; meet the true art of easiness and simplicity!

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