Sugar Free Chocolate Hazelnut Shortbread is a tasty twist on a favorite cookie.
I am thrilled that this cookie can be made without adding any sugar to it!
Sugar Free Chocolate Hazelnut Shortbread
This is a sugar free version of a favorite cookie recipe for shortbread.
This recipe also included hazelnuts and is topped with chocolate.
Did you try my recipe for Sugar Free Shortbread Cookies?
That is a basic shortbread recipe idea that has been popular for a long time.
This shortbread cookie has added hazelnuts and is topped with chocolate.
I love baking cookies especially during the holiday season. Here are some helpful holiday baking ideas that you may be interested in.
People ask me what is the secret to good shortbread.
Taste is certainly a personal opinion even when it comes to a great cookie.
When it comes to flavor in shortbread cookie, the secret really is all about butter.
When it comes to shortbread, it is all about the ratio of ingredients that makes the cookie turn out good.
The ingredients usually are added in some sort of a ratio such as 1 cup of flour to one half cup of butter and one quarter cup of sugar.
For best results in making a good shortbread, use quality and fresh ingredients.
You may be wondering what is the difference between butter cookies and shortbread.
Yes, the butter is probably the most important ingredient to both the butter cookie and the shortbread cookie. However, they are not the same cookie despite this important ingredient.
Here is what makes shortbread different from butter cookies.
Shortbread is really about the ratio of ingredients (usually butter 2: flour 4: sugar 1) while butter cookie recipe can differ. But, perhaps the biggest difference between the two recipe is that shortbread cookies do not have a leavening agent (baking soda etc.)
Here are some tips for making these chocolate hazelnut shortbread cookies.
I have included a step in this recipe that calls for refrigerating the cookie dough.
This is done to help prevent spreading of the cookies while they bake.
Here are some more helpful tips.
- This recipe calls for vanilla extract. Feel free to sub in another extract such as almond extract to make your cookies more flavorful.
- It is essential that your butter is softened to room temperature for this recipe. This will help with the blending of ingredients process in the mixer.
- This recipe calls for sugar free chocolate that is drizzled over the cookie. Feel free to use a sugar free white chocolate chips or omit the chocolate as desired.
How to store these hazelnut shortbread cookies
These cookies should be stored in an airtight container.
If stored properly in a refrigerator, these cookies should keep for up to four days (or longer).
These cookies can probably also be frozen.
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You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.
Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.
About the chocolate on these hazelnut shortbread cookies.
These cookies have chocolate that is drizzled over the cookies.
The chocolate can also be used as a dip to dip the cookies into.
Here is how to make the sugar free chocolate dip/drizzle,
- Sugar Free Chocolate Chips- ½ cup.
- Coconut Oil- 1 tablespoon.
- Chopped Hazelnuts- ½ cup
- Flaky Sea Salt- as needed.
Using a microwave safe bowl, melt the sugar free chocolate chips and coconut oil, stopping every 30 seconds to stir. Once melted, carefully drizzle the melted mixture over the baked cookies or dip the baked cookies into it (you may need to double ingredients). Sprinkle with chopped hazelnuts. and salt before allowing the chocolate to set before enjoying.
Ingredients needed to make Chocolate Hazelnut Shortbread Cookies
- Butter- ½ cup plus two tablespoons, that is one stick plus two tablespoons, softened to room temperature.
- Sugar Free Powdered Sugar- ½ cup.
- Vanilla Extract- 1 teaspoon.
- All Purpose Flour- 1 ½ cups.
- Chopped Hazelnuts- ½ cup, finely chopped.
- Chocolate drizzle (see above).
How to make Sugar Free Chocolate Hazelnut Shortbread
- In a stand mixer, beat together the softened butter with the sugar alternative until creamy. Then add the extract and flour and mix until combined, stopping to scrape down the sides of the bowl as needed. Use a spatula to fold in the chopped hazelnuts.
- Wrap the cookie dough in plastic wrap and refrigerate for at least 45 minutes (this is a good recipe to make ahead of time for later baking 🙂 ). Tip- if you want cookies that are uniform in shape and size, shape the dough into a 'log' that you can simply slice off individual cookies rather than using a scoop in the next step.
- Remove the dough from the refrigerator, preheat the oven to 325 and prep two baking sheets for nonstick (I use parchment paper). Then use a scoop or spoon to scoop out tablespoon sized cookie dough and place them onto the prepped sheets, about one and a half to two inches apart from one another. You can use a fork to poke holes in top of the cookies.
- Bake for 12-14 minutes or until the edges begin to turn golden. Then transfer to a cooling rack to full cool before adding the chocolate topping.
The Recipe Card for Sugar Free Chocolate Hazelnut Shortbread
Sugar Free Chocolate Hazelnut Shortbread
Ingredients
- 10 tbsp Butter
- ½ cup Sugar Free Powdered Sugar
- 1 tsp Vanilla Extract
- 1 ½ cups All Purpose Flour
- ½ cup Hazelnuts -Chopped
Instructions
- In a stand mixer, beat together the softened butter with the sugar alternative until creamy. Then add the extract and flour and mix until combined, stopping to scrape down the sides of the bowl as needed. Use a spatula to fold in the chopped hazelnuts. Wrap the cookie dough in plastic wrap and refrigerate for at least 45 minutes.
- Remove the dough from the refrigerator, preheat the oven to 325 and prep two baking sheets for nonstick (I use parchment paper). Then use a scoop or spoon to scoop out tablespoon sized cookie dough and place them onto the prepped sheets, about one and a half to two inches apart from one another. You can use a fork to poke holes in top of the cookies.
- Bake for 12-14 minutes or until the edges begin to turn golden. Then transfer to a cooling rack to full cool before adding the chocolate topping. (see post for how to make the chocolate topping).
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Sugar Free Chocolate Hazelnut Shortbread, A tasty buttery cookie recipe featuring hazelnuts and a chocolate topping.
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
