Gluten-free Chocolate Chip Hazelnut Cookies

I felt the need to sneak in ONE more dessert recipe in 2016 because these Gluten-free Chocolate Chip Hazelnut Cookies are INSANE!

We plan on starting a Whole30 in January and that means that I won’t be posting any dessert recipes for a while. I am super excited to be sharing some Whole30 compliant recipes for the month of January though. It really is not too different from how we usually eat. It just means I won’t be pouring a glass of wine after a stressful day..Hah!

Hazelnuts are one of my favorite nuts. I love the flavor it adds to dishes and it is something I use a lot in my recipes. I recently bought a bag of hazelnut flour and immediately thought of making a blondie recipe with it. It turned out GREAT but it didn’t really look like a blondie because of how dark the hazelnuts are. So I turned the recipe into cookies and they are A M A Z I N G.

It is a fairly simple cookie recipe but is basically an explosion of flavor. Hazelnuts do tend to burn easily so definitely keep an eye on them if your oven tends to run hot. You may need to reduce the heat between 300-325.

Enjoy!

Gluten-free Chocolate Chip Hazelnut Cookies
Yields 24
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. ¾ cup palm shortening
  2. ¾ cup coconut sugar
  3. 2 tsp vanilla extract
  4. 2 eggs
  5. 1 ¼ cup hazelnut flour (I used this one)
  6. ½ cup arrowroot flour
  7. 1 tsp baking soda
  8. ½ tsp sea salt
  9. 1 cup dark chocolate chips
  10. ½ cup pecans, chopped
Instructions
  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. Add the shortening and coconut sugar to a large bowl or stand mixer. Beat until mixture is light and fluffy, 2-3 minutes.
  3. Add the vanilla and the eggs one at a time and mix until combined.
  4. Add the hazelnut flour, arrowroot, baking soda and salt to a separate bowl and mix.
  5. Slowly add the dry ingredients to the batter and mix until just combined.
  6. Add the chocolate chips and pecans and mix.
  7. Use an ice cream or cookie scoop and scoop out about two tablespoons of batter and place on the baking sheet.
  8. Cook for 10 minutes and then let them cool on a rack.
Notes
  1. Hazelnuts do tend to burn easily so definitely keep an eye on them if your oven tends to run hot. You may need to reduce the heat between 300-325.
Jessi's Kitchen http://jessiskitchen.com/

 

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