Giant, grain-free, dairy-free, refined sugar-free, chocolate hazelnut butter filled, chocolate chip hazelnut cookies….need I say more?
- 1 1/2 cups almond flour
- 1/2 tapioca flour
- 2/12 tbsp coconut flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup whole hazelnuts
- 1/4 cup 85% cacao dark chocolate chips
- course pink himalayan salt for topping
- 1/2 cup maple syrup
- 2 large room temp. eggs
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
- chocolate hazelnut butter of your choice (I used Justin’s)
Preheat your oven to 350 degrees F. Next, mix together your dry ingredients: almond flour, tapioca flour, coconut flour, baking soda, sea salt. In a separate bowl, mix together your wet ingredients: eggs, coconut oil, vanilla extract, maple syrup. Finally, combine the wet and dry ingredients together. Add in your hazelnuts and chocolate chips and stick batter into the freezer for 10 minutes (this makes it easier to deal with when shaping the cookies).
I have tinkered with this recipe multiple times, and what I have found is that grain-free baking yields very different results from what we are accustomed to with regular baking. For example, I thought if I rolled my cookie dough into balls and put them in to bake,they would flatten out and become perfect flat cookies-not the case! Specifically, when using coconut flour, the way you form something when you put it in to bake, is sort of how it’s going to end up looking (it obviously spreads out a little bit). Anyways, my point is that I thought, “Hey, I want big flat cookies”, so when I put them on the baking sheet, I did just that. I flattened them out and made large cookie shapes with the dough, and that is what they ended up looking like when I removed them from the oven.
note** You don’t have to form these cookies into large flat cookies, they are also great as normal sized cookies! This is just a matter of preference and presentation.
Take your dough out of the freezer and begin to form your cookies. (Note* the mixture might seem more like batter than dough, and that’s okay.) You will need a greased and parchment lined baking sheet (you might have to bake in two sessions in order to fit the large cookies). Take about a teaspoon of chocolate hazelnut butter per cookie and spoon it into the center of the dough, roll it up into a ball with the chocolate hazelnut butter inside, and then carefully flatten it to form your large cookie. Bake for about 13 minutes. Let cool and top with pink himalayan salt. Enjoy!