Chocolate Hazelnut Cookies Sugar Free Food

CHOCOLATE HAZELNUT COOKIES (SUGAR-FREE)

Steps:

• Preheat the oven to 160°C/320F and line a baking tray with greaseproof paper.
• Make the flax egg: add the ground flax seeds and water to a small bowl and stir. Let it rest for at least 5 minutes to thicken (see note 2).
• Take 1 cup of hazelnuts and grind them into a coarse powder in a food processor. Don't worry if you get some bigger chunks. They will add extra texture to the cookies. Set aside the ground hazelnuts in a mixing bowl.
• In the same food processor, blend the Medjool dates into a paste by adding 1 tablespoon of water and the flax egg.
• Chop the remaining 1/3 cup (50 g) of hazelnuts into chunkier pieces and spread them onto a tray or a plate.
• Combine the ground hazelnuts, date paste, salt, and cacao powder in a large mixing bowl. Mix it all well to bind all the ingredients together and produce a thick, sticky dough.
• Divide the dough into 10 equally sized pieces. Roll each portion of dough between the palms of your hands to form a ball. Squash the ball a bit to give it a cookie shape, then lightly press each one into the chopped hazelnuts to coat.
• Place the cookies on a parchment-lined baking tray. Bake for about 10 minutes.
• Remove from the oven and let the cookies cool down before moving them to a plate or airtight container. Be careful as they are pretty soft when they are hot. Resist the urge to try one warm, as they are much better when they cool down.

SUGAR FREE CHOCOLATE HAZELNUT SHORTBREAD

Steps:

• In a stand mixer, beat together the softened butter with the sugar alternative until creamy. Then add the extract and flour and mix until combined, stopping to scrape down the sides of the bowl as needed. Use a spatula to fold in the chopped hazelnuts. Wrap the cookie dough in plastic wrap and refrigerate for at least 45 minutes.
• Remove the dough from the refrigerator, preheat the oven to 325 and prep two baking sheets for nonstick (I use parchment paper). Then use a scoop or spoon to scoop out tablespoon sized cookie dough and place them onto the prepped sheets, about one and a half to two inches apart from one another. You can use a fork to poke holes in top of the cookies.
• Bake for 12-14 minutes or until the edges begin to turn golden. Then transfer to a cooling rack to full cool before adding the chocolate topping. (see post for how to make the chocolate topping).

GLUTEN FREE HAZELNUT COOKIES

Steps:

• Preheat the oven to 350°F.
• Cream the butter and sugar.
• Mix in the hazelnut butter and egg.
• Mix in the cocoa and soy flour.
• Mix in the chocolate chips if desired.
• Form approximately 30 balls and place them on a cookie sheet.
• Flatten the balls slightly with your palm and bake for 12 minutes.

CHOCOLATE HAZELNUT SPREAD - SUGAR FREE

Steps:

• Place the first 4 ingredients into a food processor and blend.
• Slowly pour a small amount of oil into the mix, a little at a time, until it becomes a paste (a similar consistancy to peanut butter or nutella).
• Place paste into a jar and refrigerate.
• Keeps for 1 month.

CHOCOLATE HAZELNUT COOKIES

Steps:

• Preheat oven to 350 degrees F. In a very large mixing bowl; beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add chocolate-hazelnut spread, unsweetened chocolate and vanilla. Beat until combined. Add eggs, one at a time, beating until combined. Combine flour, cinnamon, soda, baking powder, and salt. Beat as much of the flour mixture into creamed mixture as you can. Stir in any remaining flour mixture. Stir in chocolate pieces and hazelnuts.
• Drop dough by tablespoons 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until the edges are just set. Let cool on cookie sheets for 2 minutes. Remove and cool completely on wire racks. Drizzle melted white chocolate over cooled cookies. Let stand until set.
• Note: To skin and toast hazelnuts: Boil the hazelnuts in a quart of water with 4 Tbsp of baking soda for 3 - 4 minutes. Rinse them in a colander under cold water. The skins should come off easily. Roast in 350 oven for 10-12 minutes stirring every 5 minutes or so.