When you are looking for a good cookie recipe, so many out there are made with white, all-purpose flour. While this is not only off-limits when you are on a keto diet, white flour also adds almost no nutritional value to recipes. Why do people keep using it?! Especially when there are so many great alternatives out there that are healthier, tastier, and actually add some nutrients to a recipe. This recipe for hazelnut flour-butter cookies is the perfect example of how no one, even those who aren’t on a keto diet, should ever need to use white all-purpose flour.
Servings: 20 Cookies
Prep Time: 10 min.
- 1/2 cup butter
- 1/4 cup ZUGA™ Natural Sweetener
- 1 egg
- 1/2 tsp Vanilla extract
- 1 cup hazelnut flour
- 3/4 cup Almond Flour
- 1 tsp Baking Powder
- Cream the butter and ZUGA erythritol in a mixer with a paddle attachment. Beat until fluffy.
- Add the egg and vanilla extract to the bowl and blend into the butter slowly, scraping down the sides of the bowl to ensure everything is incorporated.
- Add the flours and baking powder and mix into a batter.
- Scoop the cookie dough onto a piece of plastic wrap or parchment paper, placing it in a line. Wrap the dough in the plastic and roll gently into a log about 2 inches thick and 8 inches long.
- Place the log in the fridge for 30 minutes to chill. Do not keep it in the fridge too long or it will crumble.
- Slice the log into ¼ inch thick slices and place on a parchment-lined sheet tray and bake in a 325 degree F oven for 14 minutes or until the edges begin to turn golden brown.
- Let cool on the tray and then enjoy it!