Cookies, especially these cookies, are a showcase of everything that is right in the dessert world.
They are deliciously chewy and soft in the middle while still being crisp on the edges. Filled with chocolate and crunchy hazelnuts, I could probably eat the whole batch by myself, but since I’m a good friend I shared these gluten free chocolate chip cookies with friends, including my gluten intolerant friend and she was one happy lady!
These cookies do contain eggs and butter, which contribute to it’s chewy-ness, especially in the absence of gluten. They are decadent and indulgent, and if you can have those ingredients I would definitely recommend sticking to them.
In a large bowl, whisk together your flours, salt, baking soda and chia seeds.
In a medium bowl, combine the your sugar of choice, maple syrup and melted butter. Whisk in egg, egg yolk and vanilla.
Pour wet ingredients into the dry ingredients bowl and stir until combined, then fold in hazelnuts and chocolate chunks.
Cover the bowl and let rest for 2 hours at room temperature or overnight in the fridge.
When ready, pre-heat your oven to 185ºC/365ºF and line a baking tray with baking paper.
Scoop 1 tablespoon of dough and place on the baking tray. Repeat until all dough has been used - you might need to use more than one baking tray for this.
Bake for 8-10 minutes, until the edges are golden but the middle remains soft.
Remove from the oven and let rest on the baking tray for 10 minutes before removing to a cooling rack.
Notes
I have had people who have tried this with a vegan sunflower spread instead of dairy butter with great results, so if you can't have dairy that is an option you have.
Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!
