... Nutty Flours and Two Types of Chocolate!
This gluten-free, dairy-free chocolate chip cookie recipe gets a sweet, nutty flavor from including almond and hazelnut flours in the cookie dough. I love to have the essence of nuts in my cookies, but I don’t always want to have obvious pieces of nuts. For those who don’t like nuts at all in their cookies, this is a perfect way to have the added protein without being hit over the head with the flavor - and crunch - of nuts.
I couldn’t decide whether to use milk chocolate chips or semisweet chips, so I decided to use both. I didn’t double up on the chocolate (though that wouldn’t have been a problem for me), but rather split the total amount called for between the two. Since Enjoy Life makes a milk chocolate bar out of rice milk, I just chunked up the bar into “chips”. Dairy-free milk chocolate? No problem! You can certainly use whatever flavor you prefer.
These cookies are a flatter, crisp and chewy cookie, rather than soft, cake-like cookie. A wafer-type cookie - without being too crunchy! I usually bake a more rounded, tender cookie, so I wasn’t sure how these would be received by others here at Daily Forage. I was thrilled when they instantly became a hit (even with one who is rather particular about the “nut” thing). Yay!
Almond Hazelnut Chocolate Chip Cookies
Bake time: about 12 minutes per cookie sheet, oven temps vary
Oven temp: 375ºF
Makes: about 36 3 1/2 - 4-inch cookies
1 cup (115g) oat flour - I use Bob’s Red Mill Quick Oats and grind them in my food processor
1 2/3 cup (190g) g/f all-purpose flour - I use Bette’s Gourmet 4 Flour Blend
1/2 cup + 1 Tablespoon (70g) blanched almond flour - I use Honeyville brand
1/3 cup (30g) hazelnut flour - I use Bob’s Red Mill
1 teaspoon guar gum
1 teaspoon baking soda
1 teaspoon kosher salt
6-7 ounces semisweet chocolate chunks - Enjoy Life Semisweet Chocolate Chunks
3-4 ounces (about 2 bars) milk chocolate pieces - Enjoy Life chocolate bar
1/3 cup margarine - I use Earth Balance Natural Buttery Spread - soy free
1/3 cup grapeseed oil
1 1/2 cups packed light brown sugar
2 large eggs (equal to 1/2 cup), room temperature if possible
1 teaspoon vanilla extract
Preheat oven to 375ºF.
Stir together flours, guar gum, baking soda, and kosher salt in a medium bowl.
Add chocolate chunks and stir to coat chocolate (this helps it mix better into the dough and stay more evenly distributed). Set aside.
Blend margarine, oil, and brown sugar with electric mixer (I like to use my Kitchen-Aid) until sugar has dissolved and mixture is creamy.
Beat eggs into sugar mixture until well incorporated and creamy again.
Add vanilla and stir well.
Pour dry flour mixture into the wet mixture. Stir on low in mixer, or by hand, until well mixed.
Scoop 6 dough balls, (using a #40 scoop, 30g of dough, or about the size of a walnut) onto parchment-lined baking sheet, spacing them well.
Set cookie dough aside at room temperature for 10 minutes. This allows the dough to "set" and bake with much better results.
Bake at 375ºF for about 12 minutes (ovens vary). These cookies will be rather flat and nicely browned when done. (They won’t win any beauty contests, but they are delicious.)
Transfer cookies, still on parchment paper, to a cooling rack. Let rest about 2 minutes to firm up. Remove from parchment paper using a spatula and transfer to cooling rack to finish cooling. If you leave them on the parchment, they will be come damp on the bottom and not be as good.
Store at room temperature in a resealable container. Should keep 3-4 days.
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