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…
…and the vanilla stevia.
…until well mixed.
Shape the dough into 12–16 balls.
Flatten the balls with wet fingertips. (No need to wet your fingertips if you use gloves like me…)
Bake in the preheated oven for 7–10 minutes.
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.
- 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
- Preheat the oven to 350 °F (175 °C).
- Line a baking sheet with parchment paper.
- Combine all ingredients in a medium bowl.
- Mix and knead with clean hands until the dough is smooth and without any lumps.
- 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.
- Bake for 7–10 minutes, or until golden brown. Keep your eye on the cookies while baking, they get too brown very easily.
- Let cool completely before removing from the baking sheet or even touching them. (Important! The hot cookies are very fragile.)
- Store in a cool and dry place.
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.
Thanks for trying out the recipe. Great that they turned out okay anyway.
Joyce a Poelsma
Hi I am allergic to Almonds what would be a good substitute for the almond flour?
In this particular recipe there is no good substitute, unfortunately.
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…❤️
My pleasure! <3
Could I use hazelnut butter instead of hazelnut flour?
Then cut back on the butter and add more almond flour?
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!
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
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!
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?
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
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.
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.