PALEO CHOCOLATE CHIP HAZELNUT COOKIES
Paleo / Vegan / Gluten Free / Egg free
I'm super excited to be working with Elmhurst1925 to bring you these amazing Paleo Hazelnut Chocolate Chip Cookies. Not sure about you, but when I hear the word 'hazelnut,' I automatically think of Nutella or something with an overpowering hazelnutty taste. Not these. These are made with an almond flour base (not hazelnut), and the hazelnuts and chocolate chips are added to the dough, along with some Elmhurst 1925 unsweetened hazelnut milk (though ANY non-dairy milk will work just fine).
So get ready for this GAME CHANGING recipe, I literally cannot stop eating these, and you won't be able to either.
Makes 12 large cookies, 18 small cookies
1/4 cup melted coconut oil
1/4 cup maple syrup
1 tsp vanilla extract
2 tb dairy-free milk (I used Elmhurst1925 Unsweetened Hazelnut milk, but again, any will do!)
1 cup + 4 tb almond flour (Bob's Red Mill fine almond flour)
2 tb coconut flour (Bob's Red Mill coconut flour)
1/4 tsp salt
3/4 tsp baking soda
1/3 cup roughly chopped hazelnuts
Preheat oven to 350. You need two bowls, so go grab them. Line a baking sheet with parchment paper and set aside. In one bowl, whisk together the coconut oil, maple syrup, nut butter, vanilla, and dairy-free milk. Set that aside. In another bowl, mix together the almond flour, coconut flour, salt, and baking soda. Pour the dry ingredients into the wet ingredients, and then stir in the hazelnuts and chocolate chips. Form into cookies and place on the baking sheet. Bake for 10 minutes, until golden on top. Note, these will still look soft when you remove from the oven. That's ok. They will firm up once they cool, as you do want them to be crispy on the outside, and chewy on the inside! Enjoy!