I realized the other day that I’ve never actually posted a plain ole’ cookie recipe on here. I guess it’s because any cookies I test and bake are primarily for my shop and my blog has thus far been for pretty much everything else. By the time I get to baking for my blog, my brain goes in every other direction but cookies. I’m glad to say that changed this past weekend.
It’s no surprise if you read the title of this post which cookie direction I chose to go in. I took a classic, made it vegan and gluten free, and added a little hazelnutty goodness. These cookies won’t really be winning any beauty contests. But, I’ve never been one to rule out a cookie based on its looks, and neither should you. Looks aside, these cookies manage to be buttery without butter. They have the slightly crisp/slightly chewy texture that I love, plus, they have a lovely hazelnut undertone.
Do yourself a favor and make these cookies. You won’t be disappointed and your tummy will thank you for it!
Gluten Free/Vegan Hazelnut Chocolate Chip Cookies
if you can’t find coconut sugar, you can use organic raw cane sugar, also known as evaporated cane juice
50 grams millet flour
50 grams sorghum flour
50 grams hazelnut meal
60 grams arrowroot or tapioca starch
1/2 tsp baking soda
1/2 tsp fine grain sea salt
1/4 tsp baking powder
1/2 cup carob chips or any GF/vegan chocolate chips
1/2 cup melted coconut oil
3 tbsp unsweetened applesauce
1 tsp pure vanilla extract
1/2 cup coconut sugar
Preheat your oven to 325F and line 2 baking sheets with parchment paper or a silpat.
In the bowl of a stand mixer (or by hand), mix the flours, hazelnut meal, arrowroot, baking soda, baking powder, salt, and carob chips on low until combined. In a separate bowl, whisk together the coconut oil, applesauce, vanilla. and coconut sugar until combined and uniform. With the stand mixer on low (or by hand), gradually ass the wet ingredients to the dry ingredients. Once the dough comes together, stop the mixer. It will be quite moist. Let it sit there for a few minutes for the dry ingredients to absorb the wet ingredients. After it has rested for about 5 minutes, give it one more mix to make sure the dough is fully combined and uniform. Using a small cookie scoop or a tablespoon, scoop heaping spoonfuls of the dough and place them on the lined sheet about 2 inches apart. Gently flatten the mounds of dough a bit with your fingers (they will spread further in the oven). Continue until all of the dough is gone. Bake the cookies for 14 minutes, making sure to rotate the pans halfway through. After 14 minutes they should be golden and still somewhat soft. Remove the cookies from the oven and cool them on the sheet for 15-30 minutes. Do not skip this step or they will fall apart when you try to remove them. After they have cooled a bit on the sheet, transfer them to a rack to cool completely. Enjoy!
**makes 16 medium sized cookies
