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Gluten-Free Hazelnut Mocha Cookies Recipe for Coffee Lovers

Recipe

Gluten Free Hazelnut Mocha Cookies

Gluten Free Hazelnut Mocha Cookies

Author: Tiffany

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Servings: 30

Ingredients

  • 1 Cup Hazelnut Flour
  • 2 ½ Cup Gluten Free 1-to-1 Flour Blend (I use Bob’s Red Mill)
  • ½ teaspoon Salt
  • 1 teaspoon Baking Powder
  • ¾ Cup Butter-Flavored Coconut Oil
  • 1 ½ Cup Sugar
  • 1 Large Egg + 1 Egg Yolk
  • 4 teaspoon Espresso Powder
  • ¼ Cup Water
  • 2 teaspoon Vanilla
  • 1 Cup Dark Chocolate Chips

Instructions

  1. Note: This dough works two ways — scoop and bake as drop cookies, or chill and roll to cut shapes.
  2. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. In a small measuring cup, dissolve the espresso powder in ¼ cup water. Set aside.
  4. In a large bowl, whisk together the hazelnut flour, gluten-free flour blend, salt, and baking powder. Break up any lumps and set aside.
  5. In the bowl of an electric mixer, beat the sugar and butter-flavored coconut oil on medium speed until light and combined, about 2–3 minutes. Add the egg and extra yolk and beat for about 90 seconds more, then mix in the vanilla. Reduce the mixer to the lowest setting and slowly pour in the espresso mixture. Add the flour mixture and stir just until combined.
  6. Option 1 — Drop cookies: Scoop dough into balls about 1½ inches in diameter. Place on the prepared baking sheet about 2 inches apart and flatten slightly with your fingers.
  7. Option 2 — Cutout cookies: Wrap the dough tightly in plastic and press into a disc about 1 inch thick. Chill for 2 hours or overnight. When chilled, roll to about 1/8 inch thickness, cut shapes, and place the cut cookies back in the freezer for 15 minutes before baking to help them hold their shape.
  8. Bake for about 10 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  9. Place the chocolate chips in a microwave-safe bowl and melt at 50% power, stirring every 30 seconds, until smooth. Drizzle or spread the melted chocolate over cooled cookies. Allow the chocolate to harden, then store cookies in an airtight container.
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