Gluten Free Double Chocolate Hazelnut Cookies (Edit recipe)

Embark on a journey of pure delight with these Gluten-Free Double Chocolate Hazelnut Cookies – a heavenly fusion of rich cocoa, toasted hazelnuts, and the essence of Ferrero Rocher magic. Crafted with love, these indulgent treats are not only gluten-free and refined sugar-free but also an irresistible symphony of flavors that will transport your taste buds to a blissful paradise. Using Georgia Grinders Hazelnut spread and Otto's Cassava flour, these cookies are pure heaven - your taste buds will be singing and I promise you your family will be asking you for the recipe!

10 minutes

8 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	351
Fat:	19 g
Carbohydrates:	43 g
Protein:	3 g
Cholesterol:	23 g
Sodium:	215 mg
Fiber:	3 g
Sugars:	23 g
Calculated per serving.

by Fidelia Grace

Serves: 6

Ingredients

0.25 cup Salted Butter, melted
0.75 cup Coconut Sugar
1 Egg
0.75 cup Otto’s Naturals Non-GMO Cassava Flour
0.333 cup Cocoa Powder
1 tsp Baking Powder
0.333 cup Semi-Sweet Chocolate Chips
2 Tbsp Hazelnut Butter

Chocolate Ganache

0.5 cup Milk
3 Tbsp Semi-Sweet Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F.
Add the melted butter, egg, hazelnut butter, and coconut sugar to a large bowl and whisk until fluffy.
Add the cassava flour, cocoa powder, and baking powder and mix until all ingredients are combined.
Add the chocolate chips and mix again.
Roll cookie dough batter into 1 tbsp balls and bake at 350F for 8 minutes.
Remove from oven and let cool completely.
Make the chocolate ganache by placing the whole milk in a small bowl and heating it in the microwave for 30 minutes. Add the chocolate chips and let sit for 1 minute. After 1 minute, stir the mixture until the chocolate chips are melted—place in the refrigerator for 30 minutes to set.
Add a dollop of chocolate ganache on top of each cookie and then add about 1 tsp of hazelnut butter to the top of the ganache.