FOOD

Hazelnut Chocolate Chunk Cookies—Way Better Than Plain Chocolate Chip

December 14th, 2015

Who can resist a chocolate chip cookie fresh from the oven? Our upgraded version of the classic treat is downright delectable with nutty hazelnut flour and large chunks of chocolate. So go ahead, celebrate Day 6 of our 12 days of Christmas Cookies with a batch—they’re Paleo-friendly and gluten-free, too.

Hazelnut Chocolate Chunk Cookies

Yield: 24 cookies
Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

2 cups hazelnut flour
1 cup almond flour
1 teaspoon sea salt
3/4 teaspoon baking soda
1/2 cup melted coconut oil
1/2 cup maple syrup
1 tablespoon vanilla extract
1 1/4 cups chocolate, chopped

Hazelnut Chocolate Chunk cookies

Baking Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together hazelnut flour, almond flour, sea salt, and baking soda.

In a small bowl, whisk together coconut oil, maple syrup, and vanilla. Stir wet ingredients into dry ingredients until combined. Stir in chocolate.

Place 1 1/2-inch balls of batter 1 inch apart on baking sheet and lightly press down on each with your palm. Bake 8 to 10 minutes. Let cool on baking sheet before removing.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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