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