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April 28, 2014

Chocolate Hazelnut Sandwich Cookies

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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.

Low Carb Chocolate Hazelnut Sandwich Cookies

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.

Gluten Free Hazelnut Cookies with Chocolate Ganache

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?

Low Carb Chocolate Hazelnut Sandwich Cookies

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.

Grain Free Chocolate Hazelnut Sandwich Cookies

Disclosure: This post is sponsored by Bob’s Red Mill. All recipes, photography, thoughts, opinions, random tangents and incoherent ramblings are my own.

5 from 4 votes
Hazelnut chocolate sandwich cookies
Print
Chocolate Hazelnut Sandwich Cookies
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 
Sweet sugar free chocolate ganache sandwiched between two crisp gluten free hazelnut cookies. My low carb version of Trader Joe's chocolate hazelnut cookies.
Course: Dessert
Cuisine: American
Keyword: hazelnut sandwich cookies
Servings: 18 Sandwich Cookies
Calories: 164 kcal
Ingredients
Cookies:
  • 2 cups hazelnut flour
  • 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
Chocolate Ganache Filling:
  • 3 1/2 tbsp butter
  • 1 1/2 ounces good-quality unsweetened chocolate chopped
  • 3 tbsp powdered Swerve Sweetener
  • 1/4 tsp vanilla extract
Instructions
Cookies:
  1. Preheat oven to 325F and line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together hazelnut meal, baking powder and salt.
  3. In a large bowl, beat butter and hazelnut oil with granulated sweetener until well combined. Beat in egg and vanilla extract.
  4. Beat in hazelnut meal mixture until dough comes together.
  5. 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.
  6. Bake 12 to 14 minutes, until just beginning to brown around the edges and just barely firm to the touch.
  7. 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).
Chocolate Ganache Filling:
  1. In a microwaveable safe bowl, combine butter and chopped chocolate. Heat in 20 second increments, stirring in between, until melted.
  2. Stir in powdered sweetener and vanilla extract until smooth. Let sit about 10 minutes to thicken.
  3. Spread about 1 tsp ganache on the bottom of one cookie and then top with another cookie, bottom-side in.
  4. Repeat with remaining cookies and remaining ganache.
Nutrition Facts
Chocolate Hazelnut Sandwich Cookies
Amount Per Serving (1 cookie)
Calories 164 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 3g1%
Fiber 1g4%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Ad-Free Posts, Cookies, Gluten Free, Low Carb Tagged With: chocolate ganache, hazelnut meal, sandwich cookies

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Lisa says

    April 28, 2014 at 6:44 am

    Looks divine

    Reply
    • Reba says

      May 1, 2020 at 9:43 pm

      These cookies look delicious, but I really don’t like the taste of hazelnuts. Can I sub another nut flour for a similar cookie sandwich? What about a sub for the hazelnut oil? Thanks

      Reply
      • Carolyn says

        May 2, 2020 at 8:25 am

        Any nut and nut oil will do.

        Reply
  2. Kim (Feed Me, Seymour) says

    April 28, 2014 at 7:25 am

    I am definitely adding these to my must make list! They look so decadent!

    Reply
  3. Christine from Cook the Story says

    April 28, 2014 at 8:34 am

    I love the chocolate hazelnut combo, and these are shouting to be baked!

    Reply
  4. Jeanette | Jeanette's Healthy Living says

    April 28, 2014 at 11:28 am

    These look incredible Carolyn! Love the idea of hazelnut meal – haven’t tried it yet, but it’s been on my list. Beautiful photos!

    Reply
    • Carolyn says

      April 28, 2014 at 1:21 pm

      You should definitely try it, Jeanette. It’s great for breading fish too!

      Reply
  5. charlotte says

    April 28, 2014 at 12:01 pm

    these look really good. is there anything i could substitute for the hazelnut oil?

    Reply
  6. charlotte says

    April 28, 2014 at 12:01 pm

    these look really good. is there anything i could substitute for the hazelnut oil?

    Reply
    • Carolyn says

      April 28, 2014 at 1:20 pm

      You can use more butter or another nut oil. They won’t be quite so hazelnut flavoured, though.

      Reply
      • charlotte says

        April 29, 2014 at 11:13 am

        thanks!

        Reply
  7. Alyssa (Everyday Maven) says

    April 28, 2014 at 12:27 pm

    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!

    Reply
  8. Joshua Hampton says

    April 28, 2014 at 5:45 pm

    I can’t keep my eyes off the pictures of those cookies… I’ve got to make them. Thanks for the recipe!

    Reply
  9. aggie sutton says

    April 29, 2014 at 7:49 am

    What can I use to replace the egg in this recipe? Applesauce? Flax? Egg replacer?

    Reply
    • Carolyn says

      April 29, 2014 at 11:06 am

      I am doubtful either of those would work but if I had to choose, I’d do a flax or chia egg.

      Reply
  10. Sandra says

    April 29, 2014 at 8:55 am

    I just love all of your recipes….thank you so much for all of time in experimentations!!!

    Reply
  11. linda says

    April 30, 2014 at 11:15 am

    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?

    Reply
  12. Sylvie | Gourmande in the Kitchen says

    May 1, 2014 at 2:54 am

    Chocolate and hazelnuts together are such a classic and with good reason, these look fantastic!

    Reply
  13. Vanessa says

    May 2, 2014 at 11:47 am

    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?? 🙂

    Reply
    • Carolyn says

      May 2, 2014 at 12:37 pm

      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.

      Reply
  14. dina says

    May 3, 2014 at 7:45 pm

    this sounds like a great low carb treat!

    Reply
  15. Gerri says

    May 23, 2014 at 5:02 pm

    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!

    Reply
  16. Shelley Timmer says

    September 12, 2014 at 9:05 am

    I just made these last night. Oh. my. goodness. Delish!

    Reply
    • Carolyn says

      September 13, 2014 at 6:06 am

      Thanks!

      Reply
  17. Vicky says

    February 6, 2015 at 8:47 pm

    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…

    Reply
    • Carolyn says

      February 7, 2015 at 9:18 am

      Sounds good to me!

      Reply
  18. Milena says

    July 26, 2015 at 6:43 am

    Hello! Will using hazelnut extract instead of hazelnut oil do the trick as well as far as taste is concerned?

    Reply
    • Carolyn says

      July 26, 2015 at 9:32 pm

      Hazelnut extract can often not really taste like hazelnut but you certainly can try it!

      Reply
  19. Carla says

    September 26, 2016 at 6:34 pm

    Is there a reason I couldn’t use a Silpat instead of parchment paper?

    Reply
    • Carolyn says

      September 26, 2016 at 7:04 pm

      That should work.

      Reply
  20. Hannah says

    January 18, 2017 at 2:08 pm

    Can I use stevia and xilotol instead?

    Reply
    • Carolyn says

      January 18, 2017 at 2:34 pm

      Sure, that should work.

      Reply
  21. Dee Gee Johnson says

    December 6, 2018 at 12:02 am

    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.

    Reply
    • Carolyn says

      December 6, 2018 at 10:19 am

      They may be a bit more coarse but it’s worth a shot!

      Reply
  22. Marianne says

    February 24, 2019 at 10:42 pm

    5 stars
    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!

    Reply
    • Carolyn says

      February 25, 2019 at 7:46 am

      They are best on the counter and can be kept for 4 days or so.

      Reply
  23. Ashley F says

    July 11, 2019 at 8:59 am

    5 stars
    The fact that there are hazelnuts in these cookies sets this apart from the rest! It’s so good and that filling tops it off perfectly!

    Reply
  24. Kara says

    July 11, 2019 at 9:21 am

    Your photos are gorgeous! These cookies sound so good with the crunchy and creamy combo. My husband loves hazelnuts, so he’ll love these!

    Reply
  25. Lori says

    July 11, 2019 at 9:22 am

    5 stars
    So yummy!

    Reply
  26. Toni says

    July 11, 2019 at 12:56 pm

    5 stars
    My kids can’t stop eating these cookies! They were so good!

    Reply
  27. Jeannine says

    January 5, 2020 at 4:15 pm

    I made these today but a cookie exchange party and they were liked by all non Keto friends. Only comment a few people made was that they were “cold”, hard to explain but they have almost like a cooling sensation when you bite into them. Do you know what causes this? I used all same ingredients, I used Bob Mill’s Finely Ground Hazelnut Flour not his Hazelnut Meal, not sure if that matters.

    Reply
    • Carolyn says

      January 5, 2020 at 4:41 pm

      Yes, it’s erythritol. I don’t experience it at ALL with Swerve but some people still do. But I do get it when I use plain erythritol.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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