Italian · Dessert
Hazelnut Chocolate Cookies
A low-carb take on the classic Italian hazelnut-and-chocolate cookie, built on almond flour and toasted hazelnuts instead of wheat, sweetened with allulose and lightly bittered with cocoa and dark chocolate.
$1
10 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
248Calories
6.4gProtein
22.6gFat
15.7gCarbs
1.9gSugar
4.3gFiber
386mgSodium
72mgChol
6.6gSat Fat
262mgPotassium
66mgCalcium
2mgIron
0.1mcgVitamin B12
0.6mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Hazelnut Ale
local
Caffè Lungo
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
2
In a bowl, whisk together the almond flour, cocoa powder, baking soda and salt.
3
In a separate bowl, beat the softened butter with the allulose until light, about 1 minute, then mix in the egg yolk and vanilla extract.
4
Fold the dry ingredients into the wet mixture until a soft dough forms, then fold in the chopped toasted hazelnuts and dark chocolate chunks.
5
Divide the dough into 2 equal portions and flatten each into a disc about 1.5cm thick on the lined baking sheet, spacing well apart.
6
Bake for 11-13 minutes until the edges are just set but the centres still look slightly soft.
7
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g finely ground almond flour
- 0.6 oz18g toasted, roughly chopped hazelnut
- 0.3 oz8g sifted cocoa powder
- 0.6 oz16g softened butter
- 5/85/8 egg yolks (10g)
- 0.5 oz14g allulose
- 0.2 oz6g chopped into small chunks chocolate dark 70
- 0.1 oz2g vanilla extract
- 0 oz1g baking soda
- 0 oz1g salt
