Gluten Free Hazelnut Cookies (Paleo, Keto)

Why You’ll Love Gluten Free Hazelnut Cookies (Paleo, Keto) Recipe

I appreciate how quickly these cookies come together, especially when I want something sweet without spending much time in the kitchen. I enjoy the naturally rich, nutty flavor from the hazelnut flour, and the texture stays soft with just the right amount of chew. I also like that this recipe works for paleo and keto variations with simple ingredient swaps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup hazelnut flour (85g) spooned & leveled
¼ cup coconut sugar (monk fruit sweetener for keto)
½ tsp baking soda
¼ tsp salt
⅓ cup almond butter (unsalted, unsweetened)
1 large egg
1 tsp vanilla extract
¼ cup dark chocolate chips

Directions

1. I preheat the oven to 350 degrees F.

2. I combine the hazelnut flour, coconut sugar, baking soda, and salt in a medium mixing bowl.

3. I add the almond butter, egg, and vanilla, mixing with a spatula until the dough is fully combined.

4. I fold in the chocolate chips.

5. I scoop the dough onto a baking sheet using a large cookie scoop, aiming for 8–9 large cookies (about 2 tablespoons each).

6. I bake the cookies for 10 minutes.

7. I let them cool for a couple of minutes on the pan before transferring them to a wire rack.

Servings and Timing

This recipe makes 8–9 large cookies. Prep takes about 5 minutes, bake time is 10 minutes, and total time is 15 minutes.

Variations

I sometimes swap the dark chocolate chips for chopped dark chocolate to create pockets of melty chocolate. I also like adding a pinch of cinnamon for warmth. For a fully keto version, I choose monk fruit–sweetened chocolate chips and use the keto sweetener option listed. If I want a firmer cookie, I chill the dough for 10 minutes before baking.

Storage/Reheating

I store leftover cookies in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. They freeze well for up to three months. When I want to reheat one, I warm it in the oven for a few minutes or give it a quick 10-second turn in the microwave.

FAQs

How do I keep these cookies soft?

I avoid overbaking and allow them to finish setting as they cool on the pan.

Can I use another nut butter?

I can swap almond butter with cashew butter for a similar texture and mild flavor.

Can I replace the hazelnut flour?

I don’t recommend substituting it because hazelnut flour provides the unique texture and flavor in this recipe.

Are these cookies keto as written?

I make them keto by using monk fruit sweetener and keto-friendly chocolate chips.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 24 hours before baking.

Do these cookies spread?

They spread slightly, creating thick, soft cookies. If I want less spread, I chill the dough.

Can I make them smaller?

Yes, I simply scoop smaller portions and reduce the bake time by 1–2 minutes.

Can I make them egg-free?

I haven’t tested an egg substitute here, but a flax egg may work with a slightly different texture.

How do I prevent the cookies from crumbling?

I make sure the nut butter is well mixed and the dough is fully combined before baking.

Can I add nuts or mix-ins?

Yes, I sometimes add chopped hazelnuts or extra chocolate chips for more texture.

Conclusion

I love how simple, wholesome, and flavorful these hazelnut cookies are. They fit seamlessly into gluten free, paleo, or keto lifestyles while still delivering a satisfying treat. This is one of those quick recipes I reach for when I want something sweet, nourishing, and easy to customize.