| Nutrition Facts | |
|---|---|
| Servings 40.0 | |
| Amount Per Serving | |
| Calories 55 | |
| % Daily Value * | |
| Total Fat 4 g | 6 % |
| Saturated Fat 1 g | 6 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 26 mg | 9 % |
| Sodium 63 mg | 3 % |
| Potassium 38 mg | 1 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 2 g | |
| Protein 2 g | 3 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 2 % |
| * 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. | |
Chocolate Hazelnut Cookies
Gluten-Free Chocolate Hazelnut Cookies Recipe with an intense rich chocolate and nutty flavor. Soft, chewy, decadent, and luxurious treat.
Servings 40 Cookies
Calories 55kcal
Equipment
Ingredients
- 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
Instructions
- First, preheat oven to 325 F.
- Second, place parchment paper on cookie sheets or greased cookie sheets.
- Third, place chocolate hazelnut spread and butter into a stand-alone mixer and cream together.1/2 cup Chocolate Hazelnut Spread, 1/4 cup Softened Butter
- Combine the maple sugar and Xylitol.1/4 cup Birch Xylitol, 1/2 cup maple sugar
- Add maple sugar mixture to the butter mixture.
- Add egg1 egg
- Add Vanilla and blend the chocolate butter mixture until all ingredients are thoroughly blended.1 tsp vanilla
- In a separate bowl combine hazelnut flour, cassava flour, pink salt, and baking soda and stir until all are blended.3/4 cup Hazelnut flour, 1/2 cup Cassava flour, 1/2 tsp pink salt, 1/2 tsp baking powder
- 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 the cookie sheet.
- Using a fork make a crisscross pattern on top of the cookie.
- Bake cookie for 15 -20 minutes.
- Remove cookies and allow them to cool before removing them to an airtight container.
Notes
Nutrition
Serving: 40servings | Calories: 55kcal | Carbohydrates: 4g | Protein: 2g