(Nutella!) Gluten Free & Keto Chocolate Cookies

Keto chocolate cookies with hazelnut, chocolate chunks and sea salt

(Nutella!) Gluten Free & Keto Chocolate Cookies

Without any actual Nutella! These hazelnut keto chocolate cookies have all the flavor you know and love, but without any of the sugar. Expect extra chewy and ultra decadent treats!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Cookies, Dessert

Cuisine American

Keyword gluten free chocolate cookies, keto chocolate cookies, keto nutella cookies

Prep Time 20

Cook Time 12

Chilling time 1

Total Time 1 32

Servings cookies

Calories 166kcal

Ingredients

96 g hazelnut meal or almond flour (for a non-nutella version!)
16 g coconut flour
50 g cocoa powder sifted
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
140 g (grass-fed!) unsalted butter at room temperature
110-144 g xylitol or allulose/erythritrol (I use 9 TBS)
1 teaspoon blackstrap molasses optional
1 egg
1 teaspoon vanilla extract
85 g Lily's Sweets dark chocolate bar broken up (or chips)
70 g hazelnuts lightly toasted and roughly chopped (optional, but highly suggested!)
flaky sea salt to garnish

Metric - US Cups

Instructions

See recipe video for guidance!
Lightly toast hazelnut flour in a dry skillet or pan over medium heat, until fully golden and fragrant (about 4 minutes). This is very important taste-wise to get that 'nutella' kick, so don't skip! Set aside to cool completely.
Add toasted hazelnut flour (or almond flour!), coconut flour, cocoa powder, salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer for a minute. Add in sweetener and molasses (optional), and continue to beat until light, fluffy and thoroughly mixed (7-10 minutes). Don't worry if your sweeteners don't dissolve!
Add in vanilla extract and egg, mixing until just incorporated. The mixture may appear slightly 'broken' (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest. You can either fold in the chocolate chunks (or chips) and hazelnuts now, or add them to the cookies right before baking. Cover with cling film and refrigerate for 1 hour.
Preheat oven to 350°F/180°C and line two baking trays with parchment paper or a silpat baking mat.
Scoop out 14 rounds into the prepared trays and flatten them. The cookies will spread somewhat during baking, but you still need to pre-shape them slightly. Please note that cookies with xylitol and allulose will spread more while baking than those with erythritrol.
Bake for 8-10 minutes until just set (but still soft to touch), turning the tray around and sprinkling with flaky sea salt half way through, .
Allow the cookies to cool completely on the trays. If you used xylitol or allulose, the cookies will be very fragile (but deliciously chewy!) while cooling. Store in an airtight container for up to three days.
Top tip! For ultra chewy cookies, allow them to cool completely and pop them in the freezer for 15 minutes to speed up the setting of the texture.

Video

Notes

The Chewy Cookie Factor

So here’s the deal guys, you get ultra chewy cookies by using xylitol (non-corn though to avoid tummy troubles!) or allulose (add 30% more) as your sweeteners. The cookies also spread out more while baking (something to consider when shaping them pre bake).

Now, if you want crisp cookies you’ll actually want to use erythritol (Lakanto‘s monk fruit blend is my favorite!) as your sweetener. Remember that xylitol and allulose don’t crisp up in cookies!

Other Notes

The shaped dough can be frozen for up to 3 months and baked straight from the freezer (adding 2-3 minutes more to the baking time).

Please note that nutrition facts were estimated with the molasses (very little effect carb-wise) and the hazelnuts. Always check your labels as nutrition values can vary widely in cocoas, etc.

Nutrition

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