Recipes - Desserts and Sweets - Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies

YIELD: 16 - 24 Cookies
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil

Chocolate and hazelnuts are two flavors that just belong together! Our Chocolate Hazelnut Cookies are a high ketogenic ratio of 4:1, perfect for medical ketogenic therapies. We also have instructions to easily decrease the ratio to 3:1 for those who do not require the additional fat. Both versions taste absolutely delicious! The only difference is the 4:1 cookies spread slightly more and have a delicate texture due to the high fat content, you can see them on the bottom layer of the cookie tray photo. But don’t worry, both versions are chock full of intense, nutty, hazelnut flavor due to toasting the hazelnuts before grinding them into the hazelnut meal needed to bake the cookies. We urge you to NOT skip this step, it is the difference between a good cookie and an amazing cookie!

For 3:1 Ratio: Reduce the butter to 70 grams (about 1/2 a stick) and increase the chocolate by 14 grams (1/2 ounce).


1 1/2 cups (150 grams) hazelnuts, ground
1 stick (114 grams) butter
1 ounce (28 grams) Bakers Unsweetened Chocolate (4 squares)
1 large (50 grams) egg
1 teaspoon (2 grams) baking powder
1 teaspoon (2 grams) baking soda
Sweetener of choice


1Toast about two cups of whole, skin removed hazelnuts in a dry skillet over medium heat. Continuously stir them to prevent burning. They are finished when you can smell the nutty aroma.
2Place the toasted hazelnuts in a food processor fitted with the chopping blade. Pulse until the hazelnuts are completely ground into a coarse meal.
3Measure 1 1/2 cups of the ground hazelnut meal. Set the resining meal aside for another use.
4Melt the butter and the chocolate together in a small saucepan.
5Combine all ingredients in the food processor and pulse until well combined. Thee dough will likely be too soft to roll due to the melted butter. Place the food processor bowl in the refrigerator or freezer for a few minutes until the mixture begins to cool.
6Pulse the cooled mixture a few times. If it is still too soft, return it to the freezer for a few more minutes. Do not let it sit too long, or it will be too solidified to roll into cookies.
7Roll the dough into 16 - 24 cookies. Place on a baking sheet lined with parchment and bake at 350 degrees F for 10 minutes. The tops should crack slightly. Allow the cookies to cool on the baking sheet before storing an an air tight container.