✨✨Happy Sunday!!!✨✨ . . ✨✨If anything can help brighten the mood these days, it’s ...
... baking anything with chocolate. Cookies being probably the best choice in my personal opinion. ✨✨
✨✨Please tell me you love chocolate hazelnut butter as much as I do because these cookies will make you so happy if you do. They’re the perfect balance of rich dark chocolate, melt-in-your-mouth texture, melty chocolate chips, and crunchy hazelnuts.✨✨
✨✨Double Chocolate Chip Hazelnut Cookies (Vegan+GF) ✨✨
Prep Time 15 minutes
Cook Time 30 minutes
Servings 16 - 18 cookies
3/4 chocolate hazelnut butter if vegan or dairy intolerant do not use Nutella as it contains milk
3/4 cup organic cane sugar
1/4 cup coconut milk you can use any dairy free milk here
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
2 tablespoons cornstarch
2 cups gluten free flour blend
3/4 cup Semi-sweet chocolate chips or chopped chocolate be sure your brand is gf and vegan if necessary
3/4 cup roughly chopped hazelnuts
- Preheat oven to 350 degrees F (180 C). Stir the chocolate hazelnut butter and milk with sugar in bowl of stand mixer or large mixing bowl.
2.Scrape sides of bowl and add vanilla, baking powder, salt, and cocoa. Add flour and cornstarch a little at a time and beat after each addition. Stir in chocolate and hazelnuts until combined.
3.Line a cookie sheet with parchment and roll dough into balls, about 1 inch in diameter, and place about an inch apart on baking sheet. Press the cookie dough balls down slightly to flatten and place tray in oven. Bake for 10 - 12 minutes until the edges are golden.
4.Remove and cool for at least 5 minutes and enjoy.