7 Hazelnut Flour Substitutes: Revamp the Recipes

Who's got a hazelnut flour obsession here? We know we sure do.

It's that funky baked good magic that helps us whip up some of the tastiest treats (hazelnut flour is made from finely ground hazelnuts, commonly used in gluten-free and nut-based baking).

Got a killer recipe that calls for hazelnut flour, but just opened your pantry and realized you're fresh out? Don't sweat it!

We've got your back with seven amazing substitutes.

Let's uncover these kitchen MVPs that can save the day and keep your bakes on point. Here's what you need to know.

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7 Easy Substitutes for Hazelnut Flour

In case you're not familiar with hazelnut flour, it's a nut-based flour made from finely ground hazelnuts. It adds a rich, nutty flavor to baked goods and is often used in gluten-free or paleo recipes.

These seven substitutes will work just as well:

Substitute	Taste	Texture	Ratio	Suitable Dishes
Almond Flour	Nutty	Fine	1:1	Cookies, Cakes, Breads
Walnut Flour	Rich	Coarse	1:1	Brownies, Pie Crusts
Pecan Flour	Sweet	Gritty	1:1	Pancakes, Waffles, Muffins
Cashew Flour	Mild	Soft	1:1	Biscuits, Quick Breads
Coconut Flour	Sweet	Dry	1:4	Gluten-Free Baking
Oat Flour	Earthy	Dense	1:1	Breads, Muffins, Cookies
Rice Flour	Neutral	Light	1:1	Tempura, Thickening Agent

1 - Almond Flour

In terms of versatility, almond flour is a champ (made from Prunus dulcis almonds). It's made from finely ground almonds and can easily replace hazelnut flour in most recipes.

We love its mild, slightly sweet flavor. You can sub it in a 1:1 ratio.

It is easy to find, but it also adds a nice texture to baked goods; for related pantry swaps see almond oil substitutes for baking.

When we run out of hazelnut flour, almond flour is our first go-to. It makes our cookies and muffins just as moist and delicious.

2 - Walnut Flour

It's made from ground walnuts and is a fantastic swap for hazelnut flour (often from English walnuts, Juglans regia).

Walnut flour brings a rich, earthy taste to your recipes.

Use it in a 1:1 ratio just like hazelnut flour; to explore liquid-fat swaps see walnut oil substitutes for flavor.

Your brownies and cakes will have a deeper, nuttier profile.

We've tried it in our banana bread, and it was a hit. The earthy flavor goes with the sweetness perfectly.

Give it a whirl! You might find it becomes your new favorite.

3 - Pecan Flour

Pecan! This underrated flour alternative is a useful (made from ground pecans, prized for their buttery flavor).

It's made from-you guessed it-ground pecans.

We love using pecan flour in our sweet bakes. It's got a buttery, rich flavor that's hard to beat.

Replace hazelnut flour with pecan flour at a 1:1 ratio; for grain-based options see corn flour substitutes for batters.

It's our secret weapon for cookies and cakes. Tried it in our holiday cookies, and they were a hit.

The slightly sweet, nutty flavor adds depth.

4 - Cashew Flour

Ground into a smooth flour, cashew flour is mild and creamy (made from cashew nuts, Anacardium occidentale).

We adore its slightly sweet flavor that enhances all baked goods.

Use cashew flour in a 1:1 ratio; for similar spread swaps see cashew butter substitutes for recipes.

We swapped it in our chocolate chip cookies and loved the richness it added.

Its soft texture makes everything a little bit denser, and trust us, that's a good thing. Great for gluten-free baking, cashew flour keeps things moist and delicious.

If you've got a bag of cashews, give this flour a try. We bet you'll love it.

5 - Coconut Flour

In terms of versatility, coconut flour is a solid choice. It's made from dried coconut meat and has a mild, sweet flavor.

You need to adjust your recipe a bit because it absorbs more liquid than other flours (use roughly ¼ the amount by volume and add extra liquid or eggs).

Coconut flour in pancakes and cookies rocks; for coconut-based dairy swaps see coconut milk substitutes in curry.

The texture is unique and adds a nice twist.

6 - Oat Flour

Oat flour is, well, the goat! It's made by grinding-you guessed it-oats into a smooth powder (usually from rolled oats, Avena sativa).

We dig its mild, slightly sweet taste and the nutty texture it adds to our goodies.

Use it in a 1:1 ratio, but heads up! You'll need to add a bit more liquid to your batter.

We've swapped oat flour in our classic muffin recipe, and they came out super moist and fluffy.

Bonus: It's easy to make at home if you've got oats in your pantry. Just blitz them in a blender.

7 - Rice Flour

Last but certainly not least, we have rice flour. It's made from finely milled rice, and it's a great alternative to hazelnut flour for baking.

Rice flour is light and mild (available as white or brown rice flour, with brown being slightly more flavorful). It won't alter the flavor of your recipes much, making it super versatile.

Use it in a 1:1 ratio. It's perfect for cakes, cookies, and even bread.

We tried it in brownies, and they turned out perfect - moist and chewy.

Need more ideas? Check out this guide on rice flour substitutes.

It's a goldmine for bakers.