Imagine biting into a cookie so decadent, so irresistibly rich, that you'll forget it's even gluten-free. These Hazelnut Chocolate Chip Cookies aren't just a treat - they're a culinary adventure that transforms ordinary baking into an extraordinary experience. With a molten chocolate center hidden inside a nutty, golden-brown exterior, these cookies are about to become your new obsession, guaranteed to make your taste buds dance and your friends beg for the recipe!
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
Cuisine: Gluten Free
Serves: 12 cookies
Ingredients
- 1 cup hazelnut flour
- 1/2 cup chocolate chips
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine hazelnut flour, salt, and mix thoroughly to remove any lumps.
- In a separate bowl, whisk together coconut oil, maple syrup, egg, and vanilla extract until well blended and smooth.
- Gradually fold the wet ingredients into the hazelnut flour mixture, stirring until a consistent dough forms.
- Reserve some chocolate chips for stuffing, and gently fold the remaining chips into the cookie dough.
- Chill the dough in the refrigerator for 15 minutes to make it easier to handle and shape.
- Take small portions of dough (about 2 tablespoons), flatten them, and place a few reserved chocolate chips in the center.
- Carefully fold and seal the dough around the chocolate chips, creating a smooth ball with the chips hidden inside.
- Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden brown.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Allow cookies to cool completely before serving to ensure the chocolate filling sets properly.
Tips
- Chill the dough: This is crucial for easy handling and prevents spreading during baking.
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the dough - this can make gluten-free cookies tough.
- Make sure to seal the chocolate chips completely inside the dough to prevent leaking.
- Use parchment paper for easy removal and even baking.
- Let cookies cool completely to allow the texture to set and chocolate to stabilize.
- Store in an airtight container to maintain freshness for up to 5 days.
- For extra richness, consider toasting the hazelnut flour briefly before mixing for enhanced nutty flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 4g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 20mg
