Gluten-Free Chocolate Hazelnut Cookies are a decadent, soft and chewy, luxurious, cookie. In fact, this cookie will fill any chocolate craving. These nutty and chocolate treats are a chocolate lovers dream. Needless to say, these cookies are food for the God’s. Indeed, these cookies will disappear before your eyes.
I wanted to create a cookie I have never had before. I also wanted to pay homage to my heritage. Consequently, Hazelnuts are used in a lot in Swedish desserts. In all honesty, I suggest you read every ingredient list for every item you purchase at a store. Believe it or not, I have found several items that have the same label but have different ingredients listed on the back. This cookie uses Birch Xylitol instead of Monk Fruit. It is for those that can’t eat or don’t care for the taste of Monk Fruit.
This cookie has a wonderful aroma wafting from the oven when it bakes. It makes it hard to wait for them to cool down enough to eat them. The cookie is sweet and slightly crisp. For a softer cookie bake fewer minutes. For a harder cookie bake longer. This cookie almost melts in your mouth. Manna Organics sells Manna Hazelnut Chocolate Trifle.
You don’t have to flatten the cookies out. I made some fat and some I flattened out. These cookies are so good they are hard to eat just one.
Gluten-Free Chocolate Hazelnut Cookies:
- 1/2 cup chocolate hazelnut spread Manna Organics
- 1/4 cup butter
- 1/4 cup Xylitol or Monkfruit Sweetener
- 1/2 cup of maple sugar
- 1 egg
- 3/4 cup hazelnut flour
- 1/2 cup cassava flour
- 1/2 tsp pink salt
- 1 tsp baking powder.
First, preheat to 325 F. Second, place parchment paper on cookie sheets (or grease cookie sheet). Place chocolate hazelnut spread and butter in a stand-alone mixer and blend until combined. Add together monkfruit sweetener (or Xylitol) and maple sugar and blend until combined. Finally, add the sweetener and egg to the chocolate mixture and blend. In a separate bowl combine hazelnut flour, cassava flour, baking powder, and pink salt together. Finally, add in half the flour mixture to the chocolate mixture and blend. Next, scrape down the sides. Additionally, add in the remaining flour and thoroughly combine. Use a number 60 scoop. Scoop out cookies onto the baking sheets. Using a fork make a crisscross pattern on top of the cookie or leave as is. Lastly, bake for 15- 20 minutes. Remove cookies and allow to cool before removing to an airtight container.
Chocolate Hazelnut Cookies
- 1/2 cup Chocolate Hazelnut Spread
- 1/4 cup Softened Butter
- 1/4 cup Birch Xylitol
- 1/2 cup maple sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup Hazelnut flour
- 1/2 cup Cassava flour
- 1/2 tsp pink salt
- 1/2 tsp baking powder
- Preheat oven 325 F.
- Place parchment paper on cookie sheets or greased cookie sheets.
- Place chocolate hazelnut spread and butter into a stand-alone mixer and cream together.
- Add in Birch Xylitol and maple sugar and blend until combined.
- Combine the maple sugar and Xylitol.
- Add maple sugar mixture to the butter mixture.
- Add egg
- Add Vanilla and blend the chocolate butter mixture until all ingredients are thoroughly blended.
- In a separate bowl combine hazelnut flour
- Add cassava flour
- Add pink salt, and baking soda stir until all are blended.
- Add half of the flour mixture to the butter mixture and blend until combined.
- Scrape down the edges and add remaining flour to the butter until thoroughly blended.
- Using a number 60 cookie scoop. Scoop out cookie dough and add to cookie sheet. Using a fork make a crisscross pattern on top of the cookie.
- Bake cookie for 15 -20 minutes. Remove cookies and allow to cool before removing to an airtight container.
Amount Per Serving
% Daily Value *
Total Fat 4 g 6 %
Saturated Fat 1 g 6 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 8 mg 3 %
Sodium 44 mg 2 %
Potassium 9 mg 0 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 1 g 4 %
Sugars 3 g
Protein 1 g 1 %
Vitamin A 1 %
Vitamin C 0 %
Calcium 1 %
Iron 3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.