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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.

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.

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.

But if you don’t have any on hand or can’t find it at your local grocery store, don’t worry! These seven substitutes will work just as well:

SubstituteTasteTextureRatioSuitable Dishes
Almond FlourNuttyFine1:1Cookies, Cakes, Breads
Walnut FlourRichCoarse1:1Brownies, Pie Crusts
Pecan FlourSweetGritty1:1Pancakes, Waffles, Muffins
Cashew FlourMildSoft1:1Biscuits, Quick Breads
Coconut FlourSweetDry1:4Gluten-Free Baking
Oat FlourEarthyDense1:1Breads, Muffins, Cookies
Rice FlourNeutralLight1:1Tempura, Thickening Agent

1 – Almond Flour

In terms of versatility, almond flour is a champ. 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.

Not only is it easy to find, but it also adds a nice texture to baked goods.

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. For more options, check out this guide to almond flour substitutes.

2 – Walnut Flour

Next, let’s talk walnut flour. It’s made from ground walnuts and is a fantastic swap for hazelnut flour. Walnut flour brings a rich, earthy taste to your recipes.

Its flavor can be a bit more intense, but we love it. Use it in a 1:1 ratio just like hazelnut flour. 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 complements 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 game changer. 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.

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

Next, cashews are up! Ground into a smooth flour, cashew flour is mild and creamy. We adore its slightly sweet flavor that enhances all baked goods.

Use cashew flour in a 1:1 ratio. It’s perfect for cakes, cookies, and even pancakes. 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.

We use it in a 1:1 ratio but recommend adding extra moisture. Coconut flour in pancakes and cookies rocks. The texture is unique and adds a nice twist.

By the way, if you’re also curious about more alternatives, check out this guide on coconut flour substitutes. Your baking routine deserves it.

6 – Oat Flour

Oat flour is, well, the goat! It’s made by grinding—you guessed it—oats into a smooth powder. 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. For more alternatives, check this guide on oat flour swaps.

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. 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.