Gluten Free Hazelnut Cookies Food

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GLUTEN FREE HAZELNUT COOKIES



Gluten Free Hazelnut Cookies image

These are very light, chewy cookies as opposed to most gluten-free products. They have a very strong hazelnut flavor, which is complemented by the cocoa and chocolate. To make your own hazelnut butter, roast whole raw hazelnuts at 350°F for about 15 minutes and grind them in a food processor.

Provided by sszz907

Categories     Drop Cookies

Time 27m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 1/2 cups sugar
1/2 cup hazelnut butter
1 egg
1/4 cup cocoa
1 cup soy flour
1/2 cup chocolate chips (optional)

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.

Nutrition Facts : Calories 83.4, Fat 3.9, SaturatedFat 2.1, Cholesterol 15.2, Sodium 24.5, Carbohydrate 11.3, Fiber 0.1, Sugar 10, Protein 1.4

3-INGREDIENT HAZELNUT COOKIES



3-Ingredient Hazelnut Cookies image

Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Hazelnut     Soufflé/Meringue     Egg     Wheat/Gluten-Free     Dessert     Cookies     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 4

2/3 cup skin-on hazelnuts (about 3 1/2 ounces)
1 large egg white
Pinch of kosher salt
1/3 cup sugar

Steps:

  • Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.
  • Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.
  • Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16-18 minutes. Transfer cookies to wire racks and let cool.

FLOURLESS HAZELNUT CHOCOLATE CAKE (GLUTEN-FREE)



Flourless Hazelnut Chocolate Cake (Gluten-Free) image

You could increase the amount of dark chocolate and decrease the amount of cocoa powder, if you like. I used a minimum amount of sugar, so please adjust the amount of sugar according to your taste. For more healthy, low-GI, gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories     Dessert

Time 50m

Yield 1 7-inch cake, 8 serving(s)

Number Of Ingredients 8

2 2/3 ounces dark chocolate
5 tablespoons unsalted butter
4 eggs, separated
2/3 cup coconut sugar (or other natural sugar)
1/2 cup hazelnut meal (or bleached hazelnuts ground in a food processor)
1/3 cup unsweetened cocoa powder
2 tablespoons brandy (optional) or 2 tablespoons rum (optional)
powdered sugar, for topping

Steps:

  • Melt chocolate and butter in a double boiler. Set aside.
  • Preheat the oven to 350°F/360°C degrees.
  • Whip egg whites until a stiff peak forms. Set aside.
  • In another bowl, mix egg yolks and sugar. Add the chocolate and butter mixture and mix.
  • Mix in the hazelnut meal, cocoa powder, and liquor (if using) and mix.
  • Fold in the egg whites and mix. Pour in a 7-inch springform pan.
  • Bake for 30 minutes.
  • Cool and refrigerate for several hours or overnight. Sprinkle powdered sugar on top using a small strainer.
  • Infuse love, slice and serve!

Nutrition Facts : Calories 155.5, Fat 15.1, SaturatedFat 8.7, Cholesterol 112.1, Sodium 39.5, Carbohydrate 5.1, Fiber 2.8, Sugar 0.2, Protein 5.2

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