Chocolate Chip cookies how can they get any better?
Make them gluten free of course!
Being gluten free can be a drag when it comes to baking. The ingredients that replace gluten generally are not that great for you blood sugar so when I found a recipe that was quick, not too many ingredients, I was hooked. These are nutty and delicious and they taste like the inside of a Nutella jar.
Now its your turn to give them a try and let me know how they taste.
175g hazelnut meal
80g rapadura sugar
1 teaspoon aluminium-free baking powder
100g unsalted butter, melted
100g 85% dark chocolate, chopped
1 teaspoon vanilla extract
Preheat the oven to 160c. Place the hazelnut meal, cornflour, sugar and baking powder in a large bowl and mix to combine.
Add the egg, vanilla and melted butter and mix well to combine. Stir through the chocolate.
When I made these they were a little wet to roll into balls, so I lined baking trays and took 1 tablespoon of the mixture and dropped it onto the tray. You must leave 8 cm between each one because they spread a lot. Cook for 10-12 minutes or until golden.
Leave to cool on the trays as they are really soft when they come out of the oven. Once cooled they do firm up.