Hazelnut Dark Chocolate Chunk Cookies – (GF, DF, Vegan)

download (1)Having a bit of a hazelnut fest here, made a batch of hazelnut milk yesterday and will be working on a gluten-free hazelnut biscotti recipe with the pulp later this week but for now you can have this chocolately, gooey, delicious little cookie recipe inspired by a Nuttella loving little guy I worked with this weekend. Who doesn’t love the combo of chocolate and hazelnuts and I LOVE chocolate, particularly really dark chocolate.   I always have 99% Unsweetened Calbert on hand and use it to make my own chocolates, in smoothies or whatever, but, for this recipe feel free to use any chocolate you love.  Choose a quality bar and simply chop it up, the darker to better for you but I think with all the other healthy ingredients in these cookies you can afford to have the chunks be a little not so healthy 😉

Oven 350 degrees
Baking sheet lined with parchment paper

Medium Bowl

1              tablespoon Ground Flax OR Ground Chia mixed with 3 tablespoons water
1/4         cup Coconut Oil
1/4         cup Hazelnut Butter
1/3         cup Coconut Sugar
1/3         cup Cane Sugar
2              teaspoons Vanilla Extract
Use a hand blender to mix well then add dry:
1.5          cups Gluten-free Oat Flour
3              tablespoons Cocoa Powder
1/2         teaspoon Baking Soda
1/2         teaspoon Baking Powder
1/2         teaspoon Sea Salt
1-2          teaspoons Hazelnut, Almond or other non-dairy Milk
1/2         cup Dark Chocolate, chopped
1/2         cup Hazelnuts, lightly roasted, skins rubbed off and chopped
1/4         cup Raw Cacoa Pieces *optional

First mix together ground flax or chia (this is your egg replacer) and water and set aside for 5 minutes.  Then, add the rest of the wet ingredients and with a hand mixer, mix until smooth.

Add dry ingredients.  Mix again.  Add milk just to moisten up a bit if necessary. The dough is sticky, much like a peanut butter cookie.

Add chopped chocolate, roasted, skin removed, chopped hazelnuts and raw cacoa pieces if using and then use a wooden spoon to incorporate.

Divide into 12 batter balls, shape and slightly flatten with a spoon.  Sprinkle with coarse sea salt then bake for 12-15 minutes.

Cool on a rack.wpid-20140302_082651.jpg

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