Italian Chocolate Chip Cookies

Italian Chocolate Chip Hazelnut Cookies

Want a recipe for a classic Italian Chocolate Chip Cookies? Italian cookies are lighter than European shortbread, and have more crunch than chewy American cookies. Sometimes we crave a buttery cookie, and sometimes a super sweet chewy American chocolate chip cookie. Lighter crunchy Italian Cookies also have their place.

In Italy we eat cookies for breakfast, dipped into warm cappuccino before dashing off to work or school. In fact Italian families mostly have cookies for breakfast Monday to Friday, and Cornetti or Brioche, are a treat saved for a weekend breakfast, at the Pasticceria or local Caffe.

Now we know why kids love coming to Italy for their holidays, the Italian diet seems to please every child, with Pasta and pizza on the menu everywhere, and now cookies for breakfast!!

This recipe uses only egg whites and sunflower oil to bind the cookie dough together. Creating a light, crunchy cookie, perfect for breakfast with a cappuccino or afternoon tea or snack time for the kids.

It is a great recipe to use when you have left over egg whites, 90g of egg whites (from 2 large eggs), makes 32 cookies.

So Easy the Kids can make the Cookies themselves..

I love it when the kids get to that age when they really want to cook something for themselves or their family. My daughter come to me the other day and was looking for an afternoon snack. we were out of cookies but I said if she wanted to she could make them herself. She loved the idea, and said once I wrote down the ingredients she would do the rest. and she DID!


All you need is a large bowl, a spatula, and weight scales. My daughter just measured out the dry ingredients then added the wet ingredients and mixed them all together. She loved forming the little cookies and wanted to make then even smaller and flatter, so they came out even crunchier! They were also very quick to put together, the longest part was waiting for the oven to heat up. Just preheat the oven to 175 degrees, start making the cookies which takes about 10 minutes to measure out ingredients and then mix by hands and shape the cookies. Then bake for 15 minutes in the middle of the oven. That is it! All done in 25 mins. Time then for a cold glass of milk and a warm cookie from the oven!

If you are looking for other sweet but Guilt-free afternoon treat recipes, check out my Guilt-free Banana Bread recipe.

Which Flour for the Cookies? Why?

In my kitchen I have used Farina Tipo “1” which is a semi-wholegrain flour. If you can’t find Tipo “1” you can simply, mix half plain white flour, with half wholegrain flour to create something very similar. Of course if you only have plain white flour to hand, that is absolutely fine in this recipe. As you get used to this recipe feel free to experiment with different flour types, just be aware the more wholegrain flours require a little more liquid than plain white flour.

flour farina

For everyday cookies I like to ensure they are just a little bit wholesome, and so I try to always use less processed, nutritious, fibre rich flour. In Italy flour is graded from “00” to “2” , the most processed being “00” and the least processed being “2”. Each extra processing grade, means elements are sifted out of the flour, such as fibre and the nutrients and minerals it contains. That is why there can be up to a 90 percent reduction in nutrients from a Tipo “2” flour to a Tipo “00” flour.

And Fibre is also significantly reduced. When eating sugary treats, the more fibre they contain, in the form of wholegrain flour, or fibre from nuts etc, the slower the sugar is released into the blood stream , ie. the lower the GI (Glucose Index).

If you want to learn more about all the differences between the different types of flour, check out

Italian Chocolate Chip Hazelnut cookies

Italian Chocolate Chip Hazelnut Cookies

Katie Cardile
Chocolate Chip Cookies using only egg white and no butter. A great recipe to use up left over egg whites, or when you have not butter in the house. My kids love making and eating these cookies as they can prepare them easily in the bowl by hand.
This recipe creates a more traditionally light Italian Cookie, perfect for dipping in your morning cappucino or for afternoon tea.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Cookies, Dessert
Cuisine Italian
Servings 32 Cookies


  • 90 g Egg Whites approx 2 egg whites
  • 50 g Sunflower Oil
  • 280 g Plain Flour / Farina Tipo "1" Can use wholegrain or semi wholegrain by mixing 140g plain white with 140g wholegrain flour.
  • 80 g Sugar
  • 8 g Baking Powder
  • 100 g Dark Chocolate Chips or hand cut chunks of chocolate
  • 100 g Chopped Hazelnuts
  • 1 pinch salt
  • 1 tsp Vanilla essence


  • Place all the dry ingredients (Flour and Sugar and baking powder, in a bowl and miz well with a spatula.
  • Make a well in the centre of the flour mixture and add all the wet ingredients, Egg White and Oil, and mix well until you have a smooth dough.
    If the mixture seems too dry you can add tablespoon of egg white or cool water.
  • Now add the Chocolate chips and Chopped Hazelnuts and knead together with your hands.
  • Form the cookies by thaking small balls of dough, rolling them in your hands, and then flatten them into a thin round cookie.
  • Place the cookies on a large baking tray lined with baking paper.
    italian cookies
  • Cook in a. preheated oven at 175 degrees celcius for 15 minutes.
Keyword biscotti, biscuits, butterfree, chocolate chip, cookie, eggwhite, hazelnut

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