Hazelnuts have been gaining popularity over the last few years, but it’s one nut that I honestly never really used much. I guess I was always a little intimidated by hazelnuts. When I was in Europe last month, on a work trip, hazelnuts were all over the place and I fell in love with the taste. Once I got back to the states I wanted to try my hand at baking with hazelnuts. The hazelnut flour provided a different twist on the usual almond flour cookies I normally make. I was easily able to find hazelnut flour at my local health food store, but I also picked up some actual hazelnuts so I could try out some different recipes and make my own flour in the food processor.
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- 6 Tbsp grassfed butter, softened or ghee
- 1/2 cup coconut sugar for Paleo or Swerve for low carb
- 1 large egg
- 1 tsp pure vanilla extract
- 1/4 tsp baking soda
- Pinch of sea salt
- 1 1/2 cups hazelnut flour (or place hazelnuts in a food processor and process until finely ground)
- 1/2 cup chocolate chips (soy free/dairy free for Paleo or stevia sweetened for low carb)
- Preheat oven to 350 F.
- In a mixing bowl, add the butter and sweetener. Mix on medium speed until thoroughly combined and creamy.
- Add the egg and vanilla extract and mix to combine.
- In a medium mixing bowl, combine the hazelnut flour, baking soda, and sea salt.
- Add the hazelnut flour mixture to the wet ingredients and mix to combine.
- Fold in the chocolate chips to incorporate.
- Using a small cookie scoop, scoop out the mixture onto a cookie sheet (or two) lined with parchment paper or a silicon mat.
- Bake for 8-9 minutes or until golden brown. Allow to cool slightly before transferring to a baking rack to cool completely.