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.
150ghazelnut butterHomemade or jar - unsalted – or leave out the salt in the recipe if already added to the jar
1largeegg lightly beaten (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
90gdark chocolate chunksdairy free as required
1tbsproasted chopped hazelnuts to decorate
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.
* 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.