Hello lovely people, I have finally managed to come up with a Gluten Free cookie. As many of my regular readers may be aware, I’ve recently been having seizures. This has has had a MASSIVE impact on my life and the lives of our family. One of the biggest, non physical impacts is that I cannot drive for the foreseeable future. So my wonderful mummy has been collecting the children from school for us – everyday. Such a huge, selfless, commitment. As she is following a Gluten Free eating plan I wanted to make her a ‘treat’, hence Hazelnut Chocolate Chunk Cookies Gluten Free.
I used Doves Farm Gluten Free Flour and Biona Hazelnut Butter, both items were purchased by myself. The Hazelnut Butter was bought to make Hazelnut Ice Cream (seriously good, will post recipe soon), the Gluten Free Flour was purchased for the sole reason of developing Gluten Free recipes, with Mum in mind. The texture of the cookies is very biscuity, not too dry, but definitely not a soft cookie. Using Doves Farm Gluten Free flour, there is no difference in taste or texture, when compared with White Wheat Flour in this recipe.
More than anything I am just so pleased to have made my Mummy some cookies and that I get to share the recipe with you! If you have a nut allergy you can absolutely substitute the Hazelnut Butter for Unsalted Butter. So hopefully everybody can enjoy Hazelnut Chocolate Chunk Cookies Gluten Free!
Our window cleaner happened to be cleaning the windows and offered to try a Cookie. Cheeky, yes! But he always does such a good job and I do like to share. He gave them a big thumbs up, remarking on how un-doughy they were for Gluten Free. Always good to have an unbiased opinion. The Green Goddess will be sent hers to try later today, but the opinion I’m most awaiting is my Mummy’s. After all she was the inspiration behind them.
So enough waffling, here’s what you need to make Hazelnut Chocolate Chunk Cookies Gluten Free.
Recipe : Makes 20-30 Cookies
150g/5oz Caster Sugar
175g/6oz Hazelnut Butter
50g/2oz Unsalted Butter
Pinch of Salt
1 Whole Large Egg – free range if poss
1tsp Vanilla Extract
250g/9oz Gluten Free Flour – Doves Farm
175g/6oz Chocolate Chunks
Method : Preheat oven to 175C/160C fan
The whisked butter/sugar mixture will seem a little grainy in texture – that’s normal.
I have used Callebaut Chocolate Chunks, these are coated in corn flour, which is Gluten Free.
On parchment lined baking sheets, form small, balls of cookie dough.
Place the cookies in the oven and bake for 10-12 minutes, until golden.
Remove from the oven when cooked. Allow the cookies to cool on the baking tray for 10 mins and then transfer to a cooling rack.
I made 24 cookies. Next time I will flatten them a little more, I wasn’t sure how far they would spread. They don’t!!!!
Now I can’t wait to see my Mummy to give her some cookies and see what she thinks?
NOTE : These cookies are at their best eaten on the day they are baked.
To store the cookie dough, wrap in cling film and keep in the fridge for up to a week.
Please let me know if you try these?
Happy Baking and Sharing.