Don’t expect to bite into buttery hazelnut bits with these cookies. They may be chunked up with dark chocolate chips, but they’re made with hazelnut meal flour—a versatile baking ingredient that’s not only gluten free but low in carbs with a protein punch, too. Perfect in pie crusts, pancakes, breads and more, hazelnut flour brings richness and nutty flavor to all your favorite baking recipes. Here, it’s just one healthy ingredient in a tempting treat you’ll feel good about serving to the kids after school or snacking on when a sweet tooth calls.
Gluten-Free Dark Chocolate Chip Hazelnut Cookies
Recipe by Cassidy Stockton for Bob’s Red Mill
Yields 20 cookies
Ingredients
1 cup hazelnut meal
1 Tbsp. flaxseed meal
3 Tbsp. water
½ cup coconut sugar
¾ cup almond butter
½ cup applesauce
½ tsp. baking soda
¼ tsp. salt
1 tsp. vanilla
½ cup dark chocolate chips
Directions
- Preheat oven to 350 degrees F.
- In a small bowl, mix together flaxseed meal and water; set aside to thicken.
- In a medium bowl, whisk together baking soda, salt, coconut sugar and hazelnut meal.
- In a large bowl, mix together applesauce, almond butter, vanilla and flaxseed meal mixture.
- Spoon dry ingredients into wet mixture; mix well. Stir in chocolate chips.
- On parchment-lined baking sheet, spoon 1-1/2 tablespoons of batter per cookie, about an inch apart.
- Bake cookies for 15 to 18 minutes or until set. Let cookies cool on sheet for 5 minutes, then transfer to a rack to cool completely.
Nutrition info per cookie: 130 calories, 10 grams fat, 0 mg cholesterol, 10 grams carbohydrates, 2 grams fiber, 3 grams protein.
Recipe courtesy of Bob’s Red Mill blog. Used with permission.