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!
Servings: 18 cookies
Calories: 149kcal
Ingredients
- 1 cup blanched almond flour
- ⅓ cup cocoa powder
- 1 tbsp organic coconut flour
- ½ tsp baking powder
- ¼ tsp Himalayan salt
- ½ tsp espresso powder optional
- ¾ cup organic coconut sugar
- 6 tbsp extra light olive oil or coconut oil
- 1 large egg
- 1 tbsp molasses
- ½ cup dark chocolate chips
- ¼ cup hazelnuts skinned, roasted and chopped
Instructions
- 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.