Gluten Free Espresso Dark Chocolate Chip Cookies with Hazelnuts
These chocolate overload cookies are filled with crunchy hazelnuts and laced with a hint of espresso powder.
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Servings: 12
Equipment
- Mixing Bowl
- Cookie Sheet
- Parchment paper
Ingredients
- 1/2 cup Dairy Free butter, room temp
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups Gluten Free 1.1 flour
- 2 tsp arrowroot powder
- 1 tsp baking powder
- 1 cup dark chocolate
- 1 cup hazelnuts, chopped
- 1 tsp ground espresso
Instructions
- In a mixing bowl add the dairy free butter, sugar, and espresso. Beat for 5 minutes until light and fluffy.
- Mix in the egg and vanilla and stir until combined.
- Add all of the dry ingredients and mix until just combined. Do not over mix.
- Fold in the chocolate and hazelnuts.
- Chill the dough in the refrigerator for at least an hour.
- Preheat oven to 350 degrees.
- Line baking sheet with a piece of parchment paper.
- Using a 2" scoop, evenly scoop your dough and space out on the cookie sheet.
- Bake for 10-13 minutes until tops are lightly golden brown.
- Remove from the pan and allow to cool on baking racks. Enjoy!
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