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Madison Area Gluten Intolerance Chapter

Home Recipes Cookie Recipes

Double Chocolate Hazelnut Cookies

  • 1/2 cup margarine, softened (substitute coconut oil for better results)
  • 3/4 cup sugar or coconut sugar
  • 1 egg, room temp OR 1 flax egg (1 tablespoon flax meal whisked with 2 1/2 tablespoons water, let stand 5 minutes to gel before using)
  • 1/2 teaspoon peppermint extract or vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder
  • 3/4 cup Bob's Red Mill blanched almond flour
  • 3/4 cup Bob's Red Mill hazelnut flour
  • 1/2 cup Enjoy Life dark chocolate chips

Beat together the coconut oil and coconut sugar until smooth. Add the egg or flax egg and vanilla or peppermint extract and mix until smooth.

Add the cocoa powder, almond flour, hazelnut flour, salt and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chocolate chips. Use a cookie scoop to form cookies and place on a parchment-lined baking sheet; press down slightly. Place in the refrigerator for an hour if you want thicker cookies, otherwise, you can bake right away.

When youíre ready to bake, preheat oven to 350į F. Before baking, sprinkle with flaky sea salt, if desired. Bake for 10 min or until just set. Cool on wire rack, store in airtight container up to 1 week.

Note: can substitute almond flour if you donít have hazelnut flour.