Hazelnut Flourless Shortcrust Cookies (gluten-free, low in sugar)

Updated: Jul 26, 2020

How to make a healthy alternative to traditional high in carbohydrates cookies? One option is to reduce the amount of sweetener the recipe requires and other is to replace regular flour with almond flour. Using almond flour is a great way not only to reduce calories but also to create goods with lower glycemic index.

There are two types of almond flour: blanched and unbalanced. Blanched almond flour contains no nut skin and has moist and soft texture well suitable for baking when unblanched almond flour is drier and has stronger nutty flavor when used as a dessert base.

150 g blanched almond flour
50 g butter, cold grated or cut in cubes
1 whole egg
1 oz raw hazelnuts (topping)
1/2 tbsp coconut sugar
1 tbsp vanilla extract
Pinch of salt
Time Required: 45-60 min (cooking and preparation)


  • In a medium bowl, mix almond flour, salt, sugar, vanilla extract. Add cold butter. You can measure butter and cut it either in small cubes or shred it using a grater. Make sure to do it quickly since the dough is very gentle and it melts easily. Incorporate the flour with butter.

  • Add an egg and form the dough in a ball. Let it cool in the fridge for 15-20 minutes. Meanwhile preheat the oven to 325 degrees F.

  • Remove the dough from the fridge, roll it out until it is about 0.5 cm thick and make any desired shapes. I used a small heart cookie cutter and the recipe yielded 18 cookies.

  • Crush 2-3 tbsp of hazelnuts into small pieces and decorate the cookies with them.

  • Bake cookies for about 25 minutes until golden brown color. Enjoy!

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