To me relaxation is chilling with some hot tea, a hazelnut cooking and watching the British Bake Off. Well, that is one idea of relaxation. A month ago I made these hazelnut cookies, adapted by a recipe I found on Pinterest by Bake or Break. They have become my favorite cookies.
Plus I got these dope silicon molds shaped like acorns and squirrels. I really wanted a picture of the squirrel, but he got decapitated on the way home and wasn’t picture worthy.
I think I really like these because they kind of have that salty sweet thing going on. And then you get a bite of chocolate and it is off-the-charts good. I like the chewy texture. The taste, reminds me of my grandmother’s pecan sandies for some reason (which were my favorite cookie my whole childhood).
For Thanksgiving I also gave these a smear of cranberry curd-tasty. I adore some cranberry. Two years ago I made a cranberry curd pie and so cranberry may be my favorite curd presently. Put it on a cookie. On a bagel. In a pie. In a cheesecake. The options keep going.
Feel free to make these into just plain of drop cookies. DO dip them in chocolate and extra nuts though, it’s a game-changer! You could probably sub the butter for coconut oil to make them dairy-free as well. I had a lot of success doing this at my last market, to make all my cookies dairy-free.
Gluten-Free Hazelnut Cookies
- 3/4 cup butter, room temperature
- 1/4 cup coconut sugar
- 1/4 cup maple sugar
- 1 tsp vanilla extract
- 2 1/4 cup almond flour
- 1 tsp salt
- 1/2 cup chopped hazelnuts, toasted (plus more for sprinkling)
- 4 oz. Enjoy Life Chocolate
Let’s Make it Happen: Toast hazelnuts at 350 for 8 to 10 minutes. Cool.
Beat the butter, coconut sugar, maple sugar and vanilla until light and fluffy. Give it about 5 minutes or so, and make sure to scrape down the sides.
In a separate bowl, mix the salt and almond flour. Gradually add this to the mixer. Once combined, fold in hazelnuts. Shape and freeze for 30 minutes.
Bake at 350 for 12 minutes or until golden brown. Times may depend on size and thickness of cookies. Cool 5 minutes (I chilled mine in the freezer so I could maintain the shape in the mold). Transfer to a wire rack to cool completely. Freeze for 15 minutes. Melt chocolate. dip cookies into chocolate. Sprinkle with toasted hazelnuts. Allow chocolate to set. Eat and enjoy!