Gluten Free Chocolate Hazelnut Cookies

Name: Gluten Free Chocolate Hazelnut Cookies
Total time: 45 min
Ingredients: 160 g Buckwheat flour; 75 g Ground Hazelnuts; 120 ml Maple Syrup; 80 ml Coconut oil (melted); Pinch Sea salt; For the filling; 125 g Ground Hazelnuts; 125 g Dark Chocolate (at least 70% cocoa solids); 1/2 teaspoon Vanilla Extract; 150 g Double Cream (or Coconut cream for Dairy-Free option); Pinch Sea Salt

I don’t bake very often but when I fancy a treat, I try to consider an option where I can include some healthy ingredients whilst still feeling as though I’ve had a treat. The good news is that it’s not difficult to achieve this and these divine Chocolate Hazelnut Cookies are one of my favourites! With so many nutritious ingredients, you’re really ensuring it’s a healthy treat. PS. The filling may remind you of a well-known hazelnut and chocolate spread!

If you’re worried about how much sugar is too much, have a read of my blog post “A strict no-sugar diet; is this really the answer?”

If you’re avoiding gluten, there is no need to head to the speciality aisles in the supermarket when simply using a different grain flour, such as Buckwheat flour, will be a perfectly good alternative.

Making these Chocolate Hazelnut Cookies ….

160g Buckwheat flour
75g Ground Hazelnuts
120ml Maple Syrup
80ml Coconut oil (melted)
Pinch Sea salt

For the filling

125g Ground Hazelnuts
125g Dark Chocolate (at least 70% cocoa solids)
1/2 teaspoon Vanilla Extract
150g Double Cream (or Coconut cream for Dairy-Free option)
Pinch Sea Salt

Here’s how…

Preheat the oven to 180 degrees

Combine the cookie ingredients in a bowl and mix well to form a firm mixture.

Take a teaspoon of the mixture at a time and roll it into a ball, before flattening slightly on a baking tray lined with greaseproof paper or a silicone baking sheet.

Bake for 15mins until they are golden and crisp.

To make the chocolate spread

In a food processor, chop the dark chocolate to a fine powder. Transfer to a saucepan and add the double cream. Heat over a VERY gentle heat until the chocolate has melted. Do not let it boil. Add the ground hazelnuts and mix well.

Spread a teaspoon of the chocolate filling on one cookie and top with one whole hazelnut.

[You can make the biscuits in advance and store in an airtight container for up to 1 week. Top with the chocolate spread when you want to serve them]

TIP: If you own a Thermomix cooking machine, you can make the Buckwheat Flour and the ground hazelnuts from the original grain and whole hazelnuts. Blitz each for 5 seconds/Speed 10.

Gluten Free Chocolate Hazelnut Cookies

May Simpkin

I don’t bake very often but when I fancy a treat, I try to consider an option where I can include some healthy ingredients whilst still feeling as though I’ve had a treat. The good news is that it’s not difficult to achieve this and these divine Chocolate Hazelnut Cookies are one of my favourites! With so many nutritious ingredients, you’re really ensuring it’s a healthy treat. If you’re avoiding gluten, there is no need to head to the speciality aisles in the supermarket when simply using a different grain flour, such as Buckwheat flour, will be a perfectly good alternative.

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Total Time 45 mins

Course Dessert

Ingredients

160 g Buckwheat flour
75 g Ground Hazelnuts
120 ml Maple Syrup
80 ml Coconut oil melted
Pinch Sea salt
For the filling
125 g Ground Hazelnuts
125 g Dark Chocolate at least 70% cocoa solids
1/2 teaspoon Vanilla Extract
150 g Double Cream or Coconut cream for Dairy-Free option
Pinch Sea Salt

Instructions

Preheat the oven to 180 degrees
Combine the cookie ingredients in a bowl and mix well to form a firm mixture.
Take a teaspoon of the mixture at a time and roll it into a ball, before flattening slightly on a baking tray lined with greaseproof paper or a silicone baking sheet.
Bake for 15mins until they are golden and crisp.

To make the chocolate spread

In a food processor, chop the dark chocolate to a fine powder. Transfer to a saucepan and add the double cream. Heat over a VERY gentle heat until the chocolate has melted. Do not let it boil. Add the ground hazelnuts and mix well.
Spread a teaspoon of the chocolate filling on one cookie and top with one whole hazelnut.

[You can make the biscuits in advance and store in an airtight container for up to 1 week. Top with the chocolate spread when you want to serve them]

Notes

TIP: If you own a Thermomix cooking machine, you can make the Buckwheat Flour and the ground hazelnuts from the original grain and whole hazelnuts. Blitz each for 5 seconds/Speed 10.

Keyword healthy cookies, healthy dessert

Nutritional Nugget:

Buckwheat flour is milled from the seed of a plant related to rhubarb. It’s naturally gluten-free, high in protein and fibre and a lower glycaemic index than wheat flour so much better for blood sugar balance. With its rich nutty flavour, it’s ideal to use in baking and pancakes and also tends to stay moister than other gluten-free flours.