The recipe for sugar-free and butter-free hazelnut cookies is really simple and quick. In fact, you can prepare the dough in just a few minutes, let it firm up in the refrigerator for half an hour, shape the cookies as you like, and then bake them for 15 minutes, it’s child’s play 😜. They are delicious, with a delightful hazelnut flavor that blends with dark chocolate chips, and they are sugar-free with very little whole wheat semolina, so no guilt, just like the sugar-free whole grain cookies. Perfect dipped in a cappuccino in the morning, or with an afternoon coffee break, they are a must-make 😘.
Let’s make them together, hands in the dough, sweet tooths!
See you soon, Susy.
You might also be interested in:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 28 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 76.04 (Kcal)
- Carbohydrates 6.27 (g) of which sugars 0.79 (g)
- Proteins 1.54 (g)
- Fat 6.88 (g) of which saturated 2.22 (g)of which unsaturated 4.05 (g)
- Fibers 0.73 (g)
- Sodium 2.81 (mg)
Indicative values for a portion of 17 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sugar-Free Hazelnut Cookies
- 7 oz whole hazelnuts (or ready-made hazelnut flour)
- 0.35 cup whole durum wheat semolina (whole grain)
- 0.4 cup erythritol
- 0.25 cup coconut oil (soft)
- 1 egg (medium)
- 0.2 cup dark chocolate chips
- Half teaspoon baking powder
- 1 vanilla bean (seeds)
Tools
- Food Processor
- Mat micro-perforated
Making the Sugar-Free Hazelnut Cookies
I used whole hazelnuts, ground them to make flour, but if you prefer, you can buy ready-made hazelnut flour.
Place the erythritol sweetener and hazelnuts into the bowl, grind everything for 30 sec. Turbo Speed. Add the egg, soft coconut oil, half a teaspoon of baking powder, and whole durum wheat semolina, and mix for 50 sec. Knead Speed. Transfer the dough onto parchment paper, shape it into a loaf, wrap it, and place it in the refrigerator to firm up for at least 30 minutes.
After 30 minutes, take the loaf and roll it out to a thickness of 1/8-3/16 inch.
Using the cookie cutter of your choice, cut out the cookies and place them on a baking sheet lined with parchment paper or on a micro-perforated mat on the oven rack. Bake in a fan oven at 356°F for 15 minutes. Let cool, then serve the sugar-free hazelnut cookies.
