Gluten Free Hazelnut Cookies (Paleo, Keto)
Soft, chewy gluten-free hazelnut cookies made with hazelnut flour, almond butter, and chocolate chips. Paleo- and keto-friendly with simple ingredient swaps.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8–9 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 cup hazelnut flour (85g), spooned & leveled
1/4 cup coconut sugar (or monk fruit sweetener for keto)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup almond butter (unsalted, unsweetened)
1 large egg
1 tsp vanilla extract
1/4 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Combine hazelnut flour, coconut sugar, baking soda, and salt in a medium bowl.
- Add almond butter, egg, and vanilla extract; mix until a cohesive dough forms.
- Fold in the chocolate chips.
- Scoop dough onto a baking sheet, forming 8–9 large cookies (about 2 tablespoons each).
- Bake for 10 minutes.
- Cool on the pan for a couple of minutes, then transfer to a wire rack to finish cooling.
Notes
Chill the dough for 10 minutes for a firmer cookie.
Use monk fruit sweetener and keto-friendly chocolate chips for a keto version.
Add cinnamon or chopped dark chocolate for variations.
Store at room temperature for 3 days, refrigerated for 1 week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie (1/9 batch)
- Calories: Approx. 140
- Sugar: 5g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
