Desserts/ Gluten Free/ Low Carb

Hazelnut Chocolate Chip Cookies

keto hazelnut cookie

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These crispy hazelnut cookies are baked with hazelnut meal with added chocolate chips for a tasty low carb cookie. 

I will throw my cooking hat into the ring and declare these hazelnut cookies the best I have baked to date!  They are crisp and crunchy, just like store bought.   Add the flavour combination of hazelnut and chocolate and you have a cookie that will have you going back for another.  And another. 

To keep these cookies crisp, ensure that they are golden and firm and perhaps leave them in the oven to cool and slightly harden to achieve that perfect crisp cookie. Feel free to omit the chocolate chips if you want to cut down on the carbs but with them, they are still low in carbs.

This recipe bakes 15 large cookies but you can make more cookies with smaller balls of the dough rolled out when you come to bake them. To be honest, I was baking these to see how hazelnut meal worked as a cookie flour so was not trying to perfect the cookie shape and size. Typically, when I am not trying with a recipe, they turned out too good not to publish!

This hazelnut cookie recipe will be one I will be baking every time I can get my hands on a bag of hazelnut meal. I might add chopped hazelnuts to the next batch for an additional crunch.

hazelnut cookies

Hazelnut Chocolate Chip Cookies

Low carb crispy cookies baked from hazelnut meal.
4.25 from 4 votes
Print Pin Rate
Course: Cookies
Cuisine: American
Keyword: family friendly recipe, gluten free low carb recipes, Low carb cookies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 15 Cookies
Calories: 177kcal
Author: Angela Coleby


  • 1/2 Cup Butter, unsalted softened
  • 1/2 Cup Erythritol low carb sweetener
  • 1 Egg
  • 1 teaspoon Vanilla extract
  • 2 Cups Hazelnut Meal
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/4 Cup Chocolate Chips Semi Sweet


  • Preheat the oven to 180C/350F degrees
  • Line a couple of baking trays with parchment paper.
  • In a bowl, cream the butter and erythritol 
  • Beat in egg and vanilla extract until smooth.
  • Add the dry ingredients and mix thoroughly
  • Gently stir in the chocolate chips
  • Using a damp hand, shape the dough into sizes of walnuts.
  • Place the cookie dough balls onto the trays and gently press into a cookie shape.
  • Bake 20-30 minutes until firm.
  • Leave the cookies in the oven to cool for an extra crisp cookie.


Makes 15 big cookies
Nutritional info per cookie: 177 Calories, 17.2g Fat, 2.9g Protein, 4.3g Total Carbs, 2g Fibre, 2.3g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information


Serving: 1Cookie | Calories: 177kcal | Carbohydrates: 4.3g | Protein: 2.9g | Fat: 17.2g | Fiber: 2g
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  • Reply
    September 29, 2018 at 1:38 pm

    Hi, These sound yummy. Do you think if you use almond meal instead of the hazelnut they would turn out? I assume it would be the same quantity but am not sure. Thanks!

    • Reply
      Angela Coleby
      September 29, 2018 at 1:57 pm

      Do you have a camera in my kitchen as I tried this yesterday! haha! I’d post a picture but we ate them all! The almond meal worked out great! It’s the same texture and density as hazelnut meal. Happy baking!

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