Sweet sugar free chocolate ganache sandwiched between two crisp gluten free hazelnut cookies. My low carb version of Trader Joe’s chocolate hazelnut cookies. This post is sponsored by Bob’s Red Mill.
Trader Joe’s is like a mecca of inspiration for me. It always has been, even before I developed diabetes and began making the majority of my food from scratch. I would walk down those aisles, eyeballing all the interesting baked goods and prepared meals and I would be tempted to purchase many of them. But then I would think to myself “Well, I can make that!”. That’s not to say that I would leave Trader Joe’s empty handed, because I never do. In fact, I usually buy far more than I intend to. But these days, I stick to the whole foods, the basic ingredients, plus perhaps a few snacky items for the family. And then I go home and add to my ever-growing list of recipe ideas.
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One item that has caught my eye over and over lately are the Chocolate Hazelnut Cookies, and it’s no wonder really. I love the chocolate hazelnut combo and I love sandwich cookies and these embody both. The cookies appear to be crisp shortbread-like biscuits with a chocolate hazelnut cream in the center. What’s not to love? Well, aside from the fact that a serving contains more carbs than my pancreas could handle in one go. And although they sound amaze-balls, I’ve now read two separate reviews that say that they are rather ho-hum and fail to deliver a truly good chocolate hazelnut flavour. Oh my, I believe someone just threw down the gauntlet. Can I come up with a homemade version that does deliver the crucial chocolate hazelnut flavour AND is good for you?
Well, I do believe I can. In fact, I do believe I have and it really wasn’t difficult at all. Bob’s Red Mill Hazelnut Meal to the rescue. I adore that stuff and always keep a bag or two on hand. It is the basis for two of my favourite cake recipes, my Low Carb Chocolate Hazelnut Bundt Cake and my Low Carb Chocolate Hazelnut Mousse Cake (um, I am beginning to sense a theme here, are you?). This time, I used it to create some crisp little cookie rounds. The addition of some hazelnut oil gave the cookies just the right hazelnut flavour. Then I simply made some low carb chocolate ganache for the center. Voila. Done. Finito. Trader Joe’s, you might want to take notes.
Disclosure: This post is sponsored by Bob’s Red Mill. All recipes, photography, thoughts, opinions, random tangents and incoherent ramblings are my own.
- 2 cups Hazelnut Meal
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 cup butter
- 1/4 cup hazelnut oil
- 1/2 cup granulated Swerve Sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 3 & 1/2 tbsp butter
- 1 & 1/2 ounces good-quality unsweetened chocolate chopped
- 3 tbsp powdered Swerve Sweetener
- 1/4 tsp vanilla extract
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Preheat oven to 325F and line a large baking sheet with parchment paper.
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In a medium bowl, whisk together hazelnut meal, baking powder and salt.
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In a large bowl, beat butter and hazelnut oil with granulated sweetener until well combined. Beat in egg and vanilla extract.
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Beat in hazelnut meal mixture until dough comes together.
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Roll dough into scant 1-inch balls and place 2 inches apart on prepared baking sheet (you should get about 36 balls). Press balls down to 1/4 inch thickness with the heel of your hand.
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Bake 12 to 14 minutes, until just beginning to brown around the edges and just barely firm to the touch.
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Remove and let cool on pan 10 minutes, then transfer to a wire rack to cool completely (they will continue to crisp up as they cool).
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In a microwaveable safe bowl, combine butter and chopped chocolate. Heat in 20 second increments, stirring in between, until melted.
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Stir in powdered sweetener and vanilla extract until smooth. Let sit about 10 minutes to thicken.
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Spread about 1 tsp ganache on the bottom of one cookie and then top with another cookie, bottom-side in.
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Repeat with remaining cookies and remaining ganache.
Serves 18. Each serving has 3 g of carbs and 1 g of fiber. Total NET CARBS = 2 g.
164 Calories; 17g Fat (85.8% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 95mg Sodium.
Lisa says
Looks divine
Kim (Feed Me, Seymour) says
I am definitely adding these to my must make list! They look so decadent!
Christine from Cook the Story says
I love the chocolate hazelnut combo, and these are shouting to be baked!
Jeanette | Jeanette's Healthy Living says
These look incredible Carolyn! Love the idea of hazelnut meal – haven’t tried it yet, but it’s been on my list. Beautiful photos!
Carolyn says
You should definitely try it, Jeanette. It’s great for breading fish too!
charlotte says
these look really good. is there anything i could substitute for the hazelnut oil?
charlotte says
these look really good. is there anything i could substitute for the hazelnut oil?
Carolyn says
You can use more butter or another nut oil. They won’t be quite so hazelnut flavoured, though.
charlotte says
thanks!
Alyssa (Everyday Maven) says
I love these! I have also been using hazelnut meal a lot lately and combining it with chocolate. I can’t seem to get sick of it!
Joshua Hampton says
I can’t keep my eyes off the pictures of those cookies… I’ve got to make them. Thanks for the recipe!
aggie sutton says
What can I use to replace the egg in this recipe? Applesauce? Flax? Egg replacer?
Carolyn says
I am doubtful either of those would work but if I had to choose, I’d do a flax or chia egg.
Sandra says
I just love all of your recipes….thank you so much for all of time in experimentations!!!
linda says
Hi Carolyn, I absolute love your web-site! What great recipes and ideas. What about doing these cookies using macadamia nut meal and oil? Wouldn’t that be tasty?
Sylvie | Gourmande in the Kitchen says
Chocolate and hazelnuts together are such a classic and with good reason, these look fantastic!
Vanessa says
These look SO good!!!
I would love to see recipes that don’t include Swerve (I don’t eat synthetic sweeteners- naturally derived or not) but are still low carb!… Up to the challenge?? 🙂
Carolyn says
No, I am sorry, except for savoury recipes. In my sweet recipes, I will continue to use the sweeteners I’ve tested and have come to love. You are free to try to adapt my recipes as you see fit, however.
dina says
this sounds like a great low carb treat!
Gerri says
My husband voted these most delicious cookies ever, a place formerly held by your scrumptious Spritz cookies. I must have done something right because for the first time I actually got the same number of cookies as stated in a recipe:) You’ve outdone yourself with these. Not an easy feat with so many incredible recipes. Thanks!
Shelley Timmer says
I just made these last night. Oh. my. goodness. Delish!
Carolyn says
Thanks!
Vicky says
I took this hazelnut cookie recipe as inspiration and flavored it with orange and cardamom. Made the dough into a roll and put it in the freezer, then cut thin slices. In the oven now…
Carolyn says
Sounds good to me!
Milena says
Hello! Will using hazelnut extract instead of hazelnut oil do the trick as well as far as taste is concerned?
Carolyn says
Hazelnut extract can often not really taste like hazelnut but you certainly can try it!
Carla says
Is there a reason I couldn’t use a Silpat instead of parchment paper?
Carolyn says
That should work.
Hannah says
Can I use stevia and xilotol instead?
Carolyn says
Sure, that should work.
Dee Gee Johnson says
I have quite a bit of roasted hazelnuts on hand. Do you think your recipe would work if I ground them in a nutribullet? (Being careful not to turn it into hazelnut butter.) Thanks for your assistance. I’m really looking forward to having these.
Carolyn says
They may be a bit more coarse but it’s worth a shot!
Marianne says
I just made these beauties tonight, Carolyn. They’re so scrumptious! And can’t wait to share them with my fellow keto coworkers. Wondering how I should store them? In a container? On the countertop? In the fridge? Wanna keep them pristine. Thank you for your amazing recipes!
Carolyn says
They are best on the counter and can be kept for 4 days or so.