For those looking for gluten-free cookies, those packed with toasted hazelnuts will be a true find. So easy to make, contains only quality gluten-free flours and so deliciously nutty, these cookies will become one of your favourites. These cookies are irresistible with crunchy pieces of toasted hazelnuts in every bite.
These healthy hazelnut cookies are made with a mix of three gluten-free flours - millet, chestnut and almond. We love to use these flours for our gluten-free cookies, as they give nice texture and amazing taste.
We recommend you to also check our chocolate thumbprint cookies and coconut cookies, both gluten-free. These flours together with coarse demerara sugar, makes the cookies crumbly and delicious.
Who doesn't love the smell and taste of toasted hazelnuts. The easiest way to do this is to toast them in the oven until they become fragrant and skin start to peel off. Once toasted roll them in a kitchen towel and shake until the skin comes off. Once cooled chop them on a cutting board or in a food processor.
The base of these cookies is softened butter beated with brown sugar on a medium speed until you get cream texture. Be sure to add a pinch of salt. Now add egg and vanilla extract and beat for another 1 - 2 minutes. Prepare each of these tree flours, making sure to sift the chestnut flour, as it tend to compress into lumps.
Now, start adding flours and chopped hazelnuts to the butter mixture. The best is to add 2 tablespoons of each at time and stir with a wooden spoon until incorporated. Once most flours and hazelnuts are incorporated, use your hands to knead a dough for a few minutes until soft dough forms.
Divide the dough into two and form 2 logs - 20cm long and 4cm in diameter. Wrap with cling film and place in the fridge for 1 hour.
Now, take the logs from the fridge, and cut each into 12 slices, 1 cm thick. Bake in the preheated oven for about 7 - 8 minutes, until cookies are hardly brown. Leave them to cool on a baking tray for a few minutes, then transfer to wire rack.
Place slices on prepared baking tray and bake for about 7 - 8 minutes in the preheated oven. The cookies should start hardly brown when you need to take them from the oven. Cookies will be slightly soft right out from the oven and they will set as they cool so leave them for a few minutes on the baking tray.
These gluten-free cookies stay fresh in an airtight container or a glass cookie jar for 3 - 4 days. Baked cookies freeze well - up to 2 months. Cookie dough logs freeze well too, up to 3 months. Allow the logs to thaw overnight in the fridge then continue to bake them.
Jun 04, 21 01:20 PM
Make these white chocolate mousse raspberry tarts!
May 29, 21 02:02 PM
You are going to love this refreshing lemon almond cheesecake. Amazing combination of almond crust and zesty lemon filling makes this cheesecake so adorable.
May 23, 21 02:24 PM
You are going to love these fudgy chocolate hazelnut lava cakes. Serve them with a scoop of vanilla ice-cream!
May 16, 21 12:56 PM
These summer flatbread pizza comes together quickly. It's loaded with colourful summer veggies plus mozzarella. Easy summer meal!
May 06, 21 09:42 AM
These fudgy hazelnut brownies are a true paradise for chocolate lovers. Rich and decadent and enriched with toasted hazelnuts, these brownies are best served with a scoop of vanilla ice-cream.