The rich, warm flavor of stoneground hazelnuts and chocolate really shine in this gluten-free cookie recipe. Pure cocoa powder tempers the sweetness, and a bit of chunky salt on top enhances the flavors and adds a touch of complexity. Combined with a delicious crunch and chewiness that make each bite better than the last, this simple and quick recipe is sure to become a favorite.
This recipe uses an egg, but can easily be made vegan by subbing 4 tablespoons of aquafaba (the excess liquid in canned chickpeas) or about half of a very ripe, mashed banana instead.
Ingredients:
- 1 jar Wise Goat Hazelnut Chocolate Nut Butter (5oz)
- ¾ cup Light Brown Sugar
- ⅛ cup Cocoa Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Vanilla Extract
- 1 Extra Large Egg (or 4 tbsp aquafaba)
- Heaping 1/2 cup dark chocolate chunks
- Coarse Sea Salt
- Optional: roasted & chopped hazelnuts to mix in or sprinkle on top!
Instructions:
- Pre-heat the oven 350 F. Use a non-stick baking sheet, or line one with parchment paper.
- In a mixing bowl, add the sugar, cocoa, and baking soda.
- Add the Chocolate Hazelnut Nut Butter, vanilla, egg, chocolate chunks. Combine this until you have a smooth, sticky paste without any lumps.
- Optional: fold the chopped hazelnuts into the dough if desired.
- Use a spoon to scoop 12 – 16 mounds onto the baking sheet, depending on whether you want to make smaller or larger cookies. Do not flatten.
- Sprinkle coarse sea salt atop each cookie.
- Bake for 10 – 12 minutes for chewier cookies, or 12 – 15 minutes for crispier cookies.
- Remove from the oven and let cool.
Serve these with a cold glass of your favorite kind of milk and thoroughly enjoy!
