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Home » Dessert » Hazelnut Flour Cookies – Gluten-Free and Paleo

Hazelnut Flour Cookies – Gluten-Free and Paleo

Last Updated April 20, 2020. Published November 2, 2017 Good For You Gluten Free

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Hazelnut Flour Cookies – Gluten-Free and Paleo
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This post about hazelnut flour cookies contains affiliate links. Please see my disclosures.

I’ve been using almond flour in my baked goods for a long time. It’s one of the first “alternative” flours I started experimenting with when I first went gluten free in 2012.

I’ve learned that almond flour has a neutral texture and bakes up nicely in cookies, cakes and more. It also nets a moist cookie due to the high fat content, and a smooth texture, especially when you use blanched almond flour (blanched means the hull, or outer shell, is removed before grinding).

Last month, I took an at-home food sensitivity test that revealed I had a moderate sensitivity to almonds. Shoot! I eat almonds all the time – both almond flour in baked goods and chocolate covered almonds for snacking.

Let’s just say I was totally bummed to learn that almonds might be contributing to the dull tummy ache I was experiencing daily. I took almonds out of my diet and I feel better, so I decided, for now, I’m going to avoid eating almonds. (Update: I still eat almonds, only in moderation. They no longer bother me.)

I decided instead of using almond flour, I would try my hand at baking with hazelnut flour – a flour I know NOTHING about. I figured it would be similar to almond flour – after all – they’re both nut flours, but I was wrong.

Hazelnut flour cookies with chocolate chips

A Hazelnut Flour Cookie Fail

I tried to swap the almond flour with hazelnut flour in my awesome Almond Flour Cookies recipe; however, the hazelnut flour cookies were way too moist and greasy, they spread really thin, and they totally fell apart (flaked) when you tried to pick one up. Fail.

Not ready to give up, I decided to make some strategic changes to my nut flour cookie recipe to address the issues I was having. Here’s what I did:
  • I cut back on the fat (butter) and added more flour to decrease the moisture content.
  • I swapped white sugar for brown sugar to see if I could deter the cookies from spreading.
  • I included a new ingredient, ground flaxseeds (flaxseed meal), to help soak up any excess moisture from the high-fat hazelnut flour.

Gluten-Free Hazelnut Flour Cookies 8

Finally, Success!

The recipe worked this go-round and I netted a wonderfully moist, rich, slightly chewy, slightly crunchy gluten-free and grain-free hazelnut flour cookie. I loved them!

And they look so pretty too – like a perfectly round, soft-baked cookie should look!

The cookies ended up being a big hit at my house too. I saw my husband enjoy a few yesterday and then again this morning.

Gluten-Free Hazelnut Flour Cookie 3

If you make these hazelnut flour cookies, I recommend enjoying them in moderation as they are made from a high-calorie flour (and contain sugar too).

Chances are you’ll be full after eating one cookie… like many desserts made with nut flours, these cookies are filling and leave you feeling full and satisfied.

I want to encourage you to get out of your comfort zone and try a new flour. I was pleasantly surprised at how neutral the hazelnut flour tasted, and how beautiful my cookies turned out. Sure, it took some effort and a few rounds of baking, but it finally worked and I’m so happy it did because now I have my first hazelnut flour recipe and am determined to create more!

hazelnut flour cookies header

Hazelnut Flour Chocolate Chip Cookies

Hazelnut flour offers a rich, moist, nutritious, and totally grain-free (paleo) alternative to regular gluten-free flour blends that often contain rice flours. Hazelnut flour is made from ground hazelnuts, which are high-fat, high-calorie tree nuts that offer up many nutritional benefits including high levels of important polyphenols and antioxidants.
4.41 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: hazelnut chocolate chip cookies, hazelnut cookies, hazelnut recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 15 servings
Calories: 235kcal
Author: Jenny Levine Finke

Ingredients

  • 1/2 cup brown sugar
  • 6 Tbsp. butter - room temperature
  • 1 large egg
  • 1 tsp. vanilla
  • 2 1/2 cups Honeyville Hazelnut Flour
  • 2 Tbsp. flaxseed meal
  • 1/2 tsp. baking soda
  • Pinch of Kosher salt
  • 1/2 cup chocolate chips

Instructions

  • Heat oven to 375º F and line a baking sheet with parchment paper or silicone baking liner.
  • In a standing mixer, cream together butter and sugar for about 30 seconds until well blended. Add egg and vanilla and mix well on medium speed until combined.
  • In a small bowl, blend together flour, flaxseed meal, baking soda and salt, then slowly add this flour mixture into wet mixture until evenly mixed.
  • Fold in chocolate chips by hand.
  • Scoop small handful of the dough and roll with your hands into approximately 15 2-inch dough balls. Set each dough ball on baking sheet about 2 inches apart as the cookies will slightly spread.
  • Once all the dough balls are on the baking sheet, press gently on each to slightly flatten them.
  • Bake for 10-12 minutes until dough is set and edges are lightly browned. Remove from oven and cool before serving.

Notes

Make sure to leave some space between the cookies as they will spread

Nutrition

Sodium: 98mg | Calcium: 47mg | Vitamin C: 0.7mg | Vitamin A: 180IU | Sugar: 11g | Fiber: 2g | Potassium: 30mg | Cholesterol: 26mg | Calories: 235kcal | Saturated Fat: 4g | Fat: 18g | Protein: 3g | Carbohydrates: 15g | Iron: 1.2mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Dessert 8 Comments

Reader Interactions

Comments

  1. Austin says

    March 21, 2022 at 11:24 am

    Love these – great crunch and consistency! Happened to have hazelnut flour AND flaxseed meal that needed using up, and even though I do not have dietary restrictions, I will make again. Baked 5 minutes longer than recommended, and were perfect.

  2. Laura says

    July 27, 2020 at 3:28 pm

    Tasty! Family enjoyed them. One can’t have chocolate so I drizzled melted chocolate on top after baking. My son said it tasted like Nutella. Great texture!

  3. Jenny Finke, Integrative Nutrition Coach says

    March 27, 2020 at 8:21 am

    I haven’t tried it. Please let me know if you do.

  4. Julia says

    March 24, 2020 at 12:14 pm

    Can I sub olive oil for butter? If so, how much?

  5. Jenny Finke, Integrative Nutrition Coach says

    March 9, 2020 at 7:18 pm

    I’m so glad you enjoyed them!!

  6. Ramona says

    March 9, 2020 at 6:52 pm

    Wow! Just made them with my daughter and they turned out perfect! Kind of reminded me of German Christmas cookies I always ate over there growing up! My daughter normally isn’t crazy about nuts but she really loved the cookies! Thank you so much. Being celiac, baking often isn’t that successful especially for the non celiac family to like!

  7. Jenny says

    October 23, 2018 at 8:45 pm

    I think so. Give it a try!

  8. Jennie says

    October 23, 2018 at 5:09 pm

    Can I freeze these?

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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