Gluten-Free Double Chocolate and Hazelnut Cookies
These gluten-free cookies are soft, slightly chewy and additively good. Rich and chocolatey with a great crunch from the toasted hazelnuts that contrasts with pockets of melty chocolate chunks you will surely be reaching for a second one...and maybe a third!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 18 cookies
Preheat your oven to 350°F
In a large bowl, add your almond flour, cocoa powder, coconut flour, baking powder, salt, and (if using) espresso powder and mix together.
In another bowl, combine your coconut sugar, oil, egg and molasses until smooth and thick (almost the consistency of caramel).
Add your wet ingredients to your dry ingredients and mix together until a dough forms.
Fold in your dark chocolate chips and chopped hazelnuts until they are evenly distributed throughout the dough. Let your dough rest for 5-10 minutes or set it in the fridge to chill.
Using a tablespoon measure, scoop out evenly portioned balls of dough and place them onto a baking tray lined with parchment paper.
You can either leave the cookies in their dome shape or use the bottom of a bowl or glass to flatten them into a round cookie shape.
Bake in your preheated oven for 8 minutes.
Remove and let cool. Your cookies will be soft at first but will become firm and harden a bit as they cool.
Store any leftovers in an airtight container for 3 days at room temperature, or for up to 2 weeks in the refrigerator, or up to 4 weeks in the freezer. Alternatively you can freeze the unbaked dough for two months.
Calories: 149kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 57mg | Potassium: 99mg | Fiber: 2g | Sugar: 7g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg