Chocolate Hazelnut Cookies (Flourless)
Made with Hazelnut Butter, these cookies have a texture which is a hybrid of cookie, fudge brownie and toffee. Rich with cocoa and added dark chocolate chips, they are not only naturally gluten free, but easy to make dairy free too.
Servings: 16 approx
Calories per serving: 142.7kcal
Key equipment
- Oven
- wooden spoon/mixing spoon
- spoon or cake pop scoop
Ingredients
- 170 g soft light brown sugar
- 30 g cocoa powder
- ¼ tsp fine sea salt
- ¾ tsp bicarbonate of soda
- 150 g hazelnut butter Homemade or jar - unsalted – or leave out the salt in the recipe if already added to the jar
- ½ tsp vanilla extract
- 1 large egg lightly beaten (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 90 g dark chocolate chunks dairy free as required
- 1 tbsp roasted chopped hazelnuts to decorate
Instructions
- Line about 3 baking sheets with baking paper.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- In a large mixing bowl, weigh and mix together the sugar, cocoa, salt and bicarbonate of soda, making sure any lumps are completely broken down.
- Add the hazelnut butter, vanilla, egg and chocolate chunks and stir through until you have a well combined and even, sticky thick paste.
- Using either a spoon or a cake-pop scoop, spoon out scoops of dough and shape into soft balls/mounds on the baking trays. Make sure there is plenty of space between each to allow for spreading in the oven.
- Do not flatten.
- Bake for 10 to 12 minutes (until the edges are just darkening), swapping trays round half way through to ensure an even bake. (a minute or two longer will give a slightly crisper cookie, less time will result in a chewier cookie)
- Remove from the oven and leave on the baking sheets to cool completely.
- Store in an airtight container.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants. Follow this link for a recipe to make Homemade Hazelnut Butter.
Nutrition
Calories: 142.7kcal | Carbohydrates: 16.4g | Protein: 2.7g | Fat: 8.4g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.8g | Trans Fat: 0.1g | Cholesterol: 11.7mg | Sodium: 101.5mg | Potassium: 150.8mg | Fiber: 1.8g | Sugar: 12.7g | Vitamin A: 19.4IU | Vitamin C: 0.7mg | Calcium: 41.4mg | Iron: 0.9mg
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© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist