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You are here: Home / blog events / Hazelnut Cookies with Mini Chocolate Chips: #TheLeftoversClub

Hazelnut Cookies with Mini Chocolate Chips: #TheLeftoversClub

March 6, 2014 By Laura 12 Comments

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Hazelnut Cookies with Mini Chocolate Chips are a deliciously nutty gluten free and dairy free cookie that will especially thrill the gianduja lovers out there. Affiliate links have been used to link to items I am discussing in this post.

Gluten Free Hazelnut Cookies with Miniature Chocolate Chips

I hate Nutella. There, I said it. I just do not understand the attraction and find it way too sweet. However, I agree that hazelnuts and chocolate make a beautiful partnership, complementing one another. When you do not allow the sugar to overtake the whole thing. In these cookies, the flavor of the hazelnut is clear and present, nicely accented by semi sweet chocolate (although a chopped up high cacao milk chocolate bar would be nice also). My kids have absolutely been obsessed with these. Sammy has proclaimed them her favorite cookie that I have ever made. Mind you my kids are prone to hyperbole, but they both have been obsessing over these big time.

Gluten Free Hazelnut Cookies with Miniature Chocolate Chips

Hopefully Shaina of Take A Bite Out Of Boca will feel the same! And hopefully they will not arrive too battered–the cookies hold together perfectly, but they are chewy not crunchy, and definitely soft enough to bruise or dent. Because yes it is The Leftovers Club time again!

leftovers-logo1

If you want to join us in The Leftovers Club I very much hope you head over to The Leftovers Club and check us out–even sign up! It is so much fun getting to try treats from bloggers all over America and Canada. The linky at the bottom is only for The Leftovers Club participating bloggers to share their goodies. I hope you check them out!

I adapted these cookies from a recipe is Amber Rose’s lovely Love, Bake, Nourish: Healthier cakes and desserts full of fruit and flavor. I just received this book and I have half of it bookmarked already. It is not chocolate heavy, and nor does it use much in the way of refined flours or sugar. But the cakes and cookies in it are exactly the kind of unpretentious homey baked goods I love. Nuts are used quite prominently in their ground state, i.e., nut flour or nut meal, which is my preferred way to use nuts, so I am also attracted to that in it. It has many interesting flavor combinations as well, using ingredients such as dried lavender and orange blossom water.

Gluten Free Hazelnut Cookies with Miniature Chocolate Chips

Gluten Free Hazelnut Cookies with Miniature Chocolate Chips
Print
Chocolate Chip Hazelnut Cookies
Adapted from Amber Rose
Course: Dessert, tea time
Cuisine: Cookies
Author: TheSpicedLife
Ingredients
  • 4 1/2 cups hazelnut meal/flour
  • 1 t espresso powder
  • 1 t ground vanilla beans
  • 2 cups miniature chocolate chips (check label to make sure are dairy free if you are avoiding dairy)
  • 1/2 t salt
  • 1 cup honey or 2/3 cup golden syrup plus 1/3 cup agave my preference because I don't care for honey
  • 1 t vanilla
  • 2 large egg whites
  • flour for dusting use a GF flour or rice flour to keep them gluten free
Instructions
  1. Preheat the oven to 300 F. Line cookie sheets with parchment paper or silicone mats and set aside.
  2. Whisk together the hazelnut meal, espresso powder, ground vanilla beans and salt. Place in the bowl of a stand mixer. Mix in the mini chocolate chips.
  3. Using the flat beater, mix in the honey (or golden syrup and agave). The mixture will be wet and sandy.
  4. Whisk the vanilla into the egg whites and then add that to the mixture. Once again mix on low to incorporate.
  5. Dust a clean work space with flour. Dump the dough out onto it. Dusting your hands liberally with flour, knead the dough until it comes together, much like scone dough does. (You may need to dust with flour a second or even third time.)
  6. Pinch off walnut sized pieces of dough and roll it into a ball. Then flatten it into a circle about 2 inches in diameter. Place on the cookie sheet, up to 12 to a sheet.
  7. Bake for 20 minutes, until they are browning at the edges. Let cool on the cookie sheet.

 

Gluten Free Hazelnut Cookies with Miniature Chocolate Chips

If you want to join us in The Leftovers Club I very much hope you head over to The Leftovers Club and check us out–even sign up! It is so much fun getting to try treats from bloggers all over America and Canada. The linky at the bottom is only for The Leftovers Club participating bloggers to share their goodies. I hope you check them out!

An InLinkz Link-up


 

Affiliate links were used in this post, but only to link to items I would be discussing and linking to anyway.

Filed Under: blog events, chocolate, chocolate chip cookies, cookbooks, cookies, dairy free baking, gluten free, hazelnuts, reviews Tagged With: #theleftoversclub, chocolate chips, cookbook review, cookies, dairy-free, gluten free, hazelnut, miniature chocolate chip, nut flour, nuts

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Comments

  1. Joanne says

    March 6, 2014 at 7:43 am

    The older I get, the less I have a taste for plain nutella, but I do still love the chocolate-hazelnut mix in baked goods! These cookies are such a fun sweet treat!

    Reply
  2. Marie @ Little Kitchie says

    March 6, 2014 at 7:49 am

    These sound delicious!!! Love hazelnut in treats!

    Reply
  3. Shaina says

    March 6, 2014 at 9:38 am

    mmm I can’t wait to try them! I love a soft, chewy cookie so I am sure I’ll love these. Thanks!

    Reply
  4. sandra says

    March 6, 2014 at 4:13 pm

    I am so with you on the hating of nutella thing. I think it is a toothache in a jar. Love the less sweet crunchy concoction you made.

    Reply
  5. Faye says

    March 6, 2014 at 6:14 pm

    Great combination! I’ve been meaning to get my hands on some golden syrup!!

    Reply
  6. Elizabeth B. says

    March 6, 2014 at 6:28 pm

    Yum, Laura! I have never heard of using hazelnut meal–I bet those cookies are fab!

    Reply
  7. Marissa | Pinch and Swirl says

    March 6, 2014 at 7:20 pm

    Really fabulous set of flavors / textures. Definitely going to try these…

    Reply
  8. Jameson Fink says

    February 7, 2015 at 2:13 am

    This is probably the first food blog post I’ve read that started with the sentence, “I hate Nutella”. I agree with your sentiment; it’s just too sweet .Would love to see someone develop a hazelnut spread with less sugar, more hazelnut taste. (It’s probably out there, just haven’t looked for it.)

    Reply
    • Laura says

      February 7, 2015 at 2:15 am

      I have heard people say good things about Justin’s, but like you I have not tried it. Nice to know I am not alone!

      Reply
  9. Rebecca @ Strength and Sunshine says

    February 7, 2015 at 9:37 am

    Hazelnut Meal is such a great nut flour!

    Reply
  10. Carol Borchardt says

    February 7, 2015 at 10:37 pm

    Hazelnuts have a special place in my heart. I remember picking them from shrubs that grew along fence lines on my Dad’s farm. I’m always trying to reduce flour and carbs in my diet but giving up chocolate is a tough one. I could get into these!

    Reply
  11. Laura @MotherWouldKnow says

    February 23, 2016 at 5:07 pm

    I have to disagree on Nutella, but even so, these cookies look wonderful. I love the idea of using hazelnut flour – I have a wonderful recipe for Passover macaroons that uses finely ground hazelnuts. The nut (without chocolate) has a wonderful aroma, especially when lightly roasted before being used as “flour.”

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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