Gluten Free Hazelnut Cookies Recipes

GLUTEN FREE HAZELNUT COOKIES

Gluten Free Hazelnut Cookies image

These are very light, chewy cookies as opposed to most gluten-free products. They have a very strong hazelnut flavor, which is complemented by the cocoa and chocolate. To make your own hazelnut butter, roast whole raw hazelnuts at 350°F for about 15 minutes and grind them in a food processor.

Provided by sszz907

Categories Drop Cookies

Time 27m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup butter
1 1/2 cups sugar
1/2 cup hazelnut butter
1 egg
1/4 cup cocoa
1 cup soy flour
1/2 cup chocolate chips (optional)

Steps:

Preheat the oven to 350°F.
Cream the butter and sugar.
Mix in the hazelnut butter and egg.
Mix in the cocoa and soy flour.
Mix in the chocolate chips if desired.
Form approximately 30 balls and place them on a cookie sheet.
Flatten the balls slightly with your palm and bake for 12 minutes.

Nutrition Facts : Calories 83.4, Fat 3.9, SaturatedFat 2.1, Cholesterol 15.2, Sodium 24.5, Carbohydrate 11.3, Fiber 0.1, Sugar 10, Protein 1.4

3-INGREDIENT HAZELNUT COOKIES

3-Ingredient Hazelnut Cookies image

Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.

Provided by Molly Baz

Categories 3-Ingredient Recipes Hazelnut Soufflé/Meringue Egg Wheat/Gluten-Free Dessert Cookies Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Makes 12

Number Of Ingredients 4

Ingredients

2/3 cup skin-on hazelnuts (about 3 1/2 ounces)
1 large egg white
Pinch of kosher salt
1/3 cup sugar

Steps:

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.
Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.
Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16-18 minutes. Transfer cookies to wire racks and let cool.

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