These cookies were quite the reminder of why Nutella tastes so good! Not that I eat Nutella, but Justin's also makes a killer chocolate hazelnut spread...with better ingredients...that is beyond addicting! If you have not tried chocolate and hazelnuts in the same bite, you are missing out!
I decided to use toasted hazelnuts along with the hazelnut flour. Don't skip this step, it adds so much flavor!! I made a few of these cookies with just chocolate chips and the rest with cranberries and chocolate, they are both delicious! The tartness of the cranberries is sweetened by the chocolate to make these the perfect match!!
Hazelnut Cranberry Chocolate Chip Cookies
Makes about 15
Ingredients
- 1 1/4 cup Hazelnut Flour/Meal
- 1 cup hazelnuts, skinned and toasted*
- 1/4 cup grass-fed butter, softened (4 tbsp)
- 1/4 cup non-dairy milk
- 1/3 – 1/2 cup coconut palm sugar or Swerve for no sugar option
- 2 tsp vanilla extract
- 1 tsp baking powder (I use this Baking Powder that is gluten and corn free)
- 1/4 tsp sea salt
- 1/2 cup cranberries, roughly chopped
- 1/3-1/2 cup dark chocolate chips (Use Enjoy Life Chocolate Chipsbrand for dairy free option)
Instructions
- De-skin the hazelnuts by following the method in the notes section below. Place the nuts in a dry skillet and toast over medium to medium high heat until they start to brown. Let cool in a single layer
- Chop the cranberries or pulse them a couple times in a food processor, set aside
- Once the nuts have cool a bit, place them in the food processor and pulse until they resemble very coarse sand. Place the nuts into a mixing bowl
- Add the flour, sugar, softened butter, milk, vanilla, salt and baking soda to the food processor and blend until combined, pour into the hazelnuts and combine
- Fold in the cranberries and chocolate chips. Dough may seem crumbly, but will hold together when cookie are formed
- Form the dough into balls and place on a parchment lined cookie sheet. Press the cookies down to about 1/2 inch thickness. Cookies will spread slightly
- Bake at 350 for 12-15 minutes. Let cool and store in an airtight container. I think nut flour baked goods taste best out of the refrigerator!
Quick notes
*I have tried removing the skin form hazelnuts a couple different ways.This method is definitely the easiest. It does take a few minutes, but worth it!!!
Variations
Coconut oil or Ghee should work in place of the butter.
Happy Holidays!
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