It‘s Cookie Friday! Yay! You know what this means?! A fresh batch of delicious cookies for everyone! Well… everyone that is coming to my kitchen. I do not have a cookie delivery service. Yet :P Anyway. This time I got delicious sugar-free Hazelnut Chocolate Chip Cookies for you. I start drooling instantly looking at the pictures. Fortunately, I have some of them in my freezer, so as soon as I am done here, I will defrost a couple of these beauties ;)
You might have noticed already that I am trying to cut back on white sugar in my diet. I still use it in recipes here on the blog, but for myself, there is basically no added sugar in my food anymore. So recipes without sugar will pop up here and there more often I guess. Or better said recipes where I replace the sugar. That can be the slightly “better” raw cane sugar or whatever is out there to replace the “white devil” aka. caster sugar – everything from maple syrup to xylitol. There is a lot out there you can choose from.
These cookies are made with xylitol* – that is my number one choice right now for recipes I want to replace white sugar. Not every recipe actually needs sugar – often fruits and berries are enough to sweeten the bake, but sometimes you need some additional sweetness and those sugar replacements are fine for that job. Xylitol* is the easiest to use in the lineup of sugar replacements since it can be used the same way and the same quantity. There is no conversion table needed (as needed for erythritol*). Just use it as if it was regular sugar. Xylitol still has a bunch of calories – don’t forget about that – but your body will not recognize it as sugar, which means there is no effect on your blood sugar level. So keep that in mind. Less is more – even with sugar replacements ;)
To make the cookies better for me (and others I assume) I used spelt flour instead of regular ap flour. I try to use that kind of flour for all of my bakes these days because your body will digest it better – well, at least mine does ;) If you don’t like it (or can’t find it in stores) you can use regular flour, of course. Use whatever works best for you! You want a bake that tastes great – that is the most important part ;)
Oh well… talking about all that sugar-free and “healthy” stuff. The chocolate chips in the dough are sugar-free as well. D’oh! ;) You can buy them online or maybe your supermarket is selling them (mine doesn’t). You can also use sugar-free chocolate and chop it. If that’s too much sugar-free for you, just use regular chocolate with a high percentage of cocoa – those do not have much sugar anyways in most cases.
INGREDIENTS / ZUTATEN
1.8 oz. (50g) hazelnuts
1/2 cup (120g) butter, softened
3.5 oz. (100g) xylitol*
1 tsp. vanilla extract
1 large egg
1 1/3 cups (170g) spelt flour
1 tsp. baking powder
1/4 tsp. salt
5.3 oz. (150g) chocolate chips (sugar-free)*
1 TL Vanille Extrakt
1 Ei (L)
170g Dinkelmehl (Type 1050)
1 TL Backpulver
1/4 TL Salz
150g Schokoladendrops (zuckerfrei)*
DIRECTIONS / ZUBEREITUNG
2. Add the butter and xylitol to a large bowl and mix until light and fluffy. Add the vanilla extract and egg and mix until well combined. Mix the flour with baking powder, and salt. Add to the bowl and mix in. Add the chopped hazelnuts and chocolate chips and fold in. Use a cookie scoop or spoons to place dough portions with some space in between on the prepared baking sheet. Bake for 12-14 minutes until slightly golden in color. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. If you could not bake everything at once, repeat with the remaining dough.
2. Die Butter und das Xylit in eine große Schüssel geben und hell und luftig aufschlagen. Vanille Extrakt und Ei dazugeben und mit aufschlagen, bis sich alles gut verbunden hat. Mehl mit Backpulver und Salz vermischen und zur Schüssel dazugeben und kurz unterrühren. Die gehackten Haselnüsse und Schokoladendrops dazugeben und unterheben. Mit einem Cookie Scoop (Eisportionierer) oder Löffeln Teigportionen mit etwas Abstand zueinander auf das Blech setzen und dann für 12-14 Minuten backen. Die Cookies sollten etwas Farbe bekommen haben, aber nicht zu dunkel sein. Aus dem Ofen nehmen und auf dem Blech etwas abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Wenn nicht alles auf einmal gebacken werden konnte, mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Hazelnut Chocolate Chip Cookies (sugar-free)
- Prep Time: 20m
- Cook Time: 14m
- Total Time: 1h
- Yield: 14
- Category: Cookies
- Cuisine: American
Delicious sugar-free cookies with hazelnuts and sugar-free chocolate chips. Enjoy a nice cookie without feeling bad ;)
Keywords: cookies, chocolate chip, hazelnut, sugar-free, xylitol, diabetes
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