Intro: 25mins Gluten-free Baked Food: Flourless Double-Chocolate Hazelnuts Cookies With Sea Salt!
This recipe is easy, chewy and delicious soft. There is no flour in these cookies but pure chocolate bliss! I love the combination of hazelnuts and chocolate. They are loaded with chocolate, chopped hazelnuts (or some other nuts) and sprinkled with sea salt. Excellent texture and flavor!
Sprinkling sea salt on chocolatey cookies make them so heavenly and soft! They have a deliciously rich chocolate flavor, and the perfect level of sweetness. You can add other types of nuts (i.e. pecan, almond, walnut etc) as special touch.
In addition, the cocoa powder is beautiful in gluten-free baking. Dutch-processed cocoa is one of my favorites because more of the fat is removed and alkalized. The process makes it taste slightly sweeter, richer and more indulgent. Therefore it has a richer, darker chocolate taste than natural cocoa powder.
Most chocolate chips on the market are gluten-free but it really does depend on the brand. I used no chocolate chips in this recipe because I ran out of them. I used the gluten-free chocolate bar as substitution. I just took a knife and made my own "chocolate chips", they turned out perfect. The cookies are decadent, without feeling too heavy.
These cookies look sensational. You can sandwich a scoop of vanilla ice-cream between two straight from the oven. There are too good. I didn’t feel too guilty eating all of them! :D
Step 1: Ingredients:
Bake: 15mins per batch
4 large Egg Whites
300 g Hazelnuts (toasted, skinned, and coarsely chopped)
100 g Others Nuts (almonds, pecan, walnut, macadamia etc.)
380 g Confectioners Sugar
170 g Chocolate Chips
65 g Dutch-processed Cocoa Powder
1 Whole Vanilla Bean
1/4 tsp Sea Salt.
1 tbsp Butter (grease a baking surface)
* NOTE: Substitution.
Chocolate Chips = same weight of chocolate bar or 18 tbsp unsweetened cocoa powder + 8 tbsp sugar + 6 tbsp butter.
Dutch-processed Cocoa Powder = 7.5 tbsp unsweetened cocoa powder + 1/8 baking soda.
Vanilla Bean = 1 tbsp vanilla extract.
Step 2: Preheat Oven.
Preheat oven to 175 degree C.
Step 3: Coarsely Chop Nuts.
I used the gluten-free chocolate bar as substitution. Coarsely chop the chocolate and hazelnuts.
Step 4: Combine the Dry Ingredients. Stir Well. Set Aside.
Whisk together the confectioners sugar, cocoa powder, and salt in a medium bowl.
Step 5: Beat Egg Whites With an Electric Mixer on Low Speed Until Foamy.
a. Beat egg whites until they are white and foamy but are not stiff peaks.
b. Fold in the vanilla extract or vanilla bean seeds and then the dry ingredients.
c. Whisk until well combined and do not over-beat.
I just Put the dry ingredients in a mixer bowl, then beat egg whites together and then vanilla extract.
Step 6: Stir in Nuts and Chocolate Chips.
Add the nuts and chocolate chips to the bowl of beaten egg whites.
Step 7: Stir Them Gently With a Spatula Until Combined.
The batter will be thick and similar to brownie batter.
Step 8: Line a Baking Sheet With a Parchment Paper and Set Aside.
a. Line a large-rimmed baking sheet with parchment paper.
b. Use butter to grease the top of paper.
Step 9: Spoon the Batter Onto the Baking Sheets.
Spoon the batter (depends on the serving size)onto the baking sheets. Place the dough balls about 2 - 3 inches apart on prepared baking sheet so that the cookies have room to spread.
Use 1.5 - 2 tablespoons sized to form cookie dough balls.
Spoon a tablespoon of batter.
Step 10: Bake Until the Cookies Are Puffed, Shiny and Cracked.
a. Bake for 12 to 16 minutes until the tops are glossy and lightly cracked.
b. You may shift the pans from front to back halfway through to ensure even baking.
Step 11: Let Cookies Cool Completely.
a. Remove cookies from oven and allow cookies to cool for 3 - 5 minutes.
b. Use a spoon/spatula to remove cookies from the baking sheet.
c. Place on a wire cooling rack to cool completely.
Step 12: Store and Serve.
These Flourless Double Chocolate hazelnuts Cookies are the best chocolate cookies! These chewy cookies are gluten-free, super rich and fudgy! Chocolate lovers will go crazy for these! Best before 3 days. Store in an airtight container at room temperature for up to 1 week.
Step 13: Note (1) Recipe Yield:
Large cookies: 20 pieces
12 x 8 cm
8 x 6 cm
Medium cookies: 38 pieces
18 x 4 cm
20 x 5 cm
Step 14: Note (2) Nutritional Analysis:
Per medium cookie: 54 calories, 2 g fat, 1 g saturated fat, 9 g carbohydrates, 1 g fiber, 1 g protein.
Step 15: TIPS: Chocolate Substitution.
1 ounce Chocolate Chips = 1 ounce sweet baking chocolate.
1 ounce Sweet Baking Chocolate = 3 tbsp unsweetened cocoa powder + 4 tsp sugar + 1 tbsp butter, shortening or vegetable oil.
1 ounce Dutch-processed Cocoa Powder = 3 tbsp unsweetened cocoa powder + a pinch (1/8 tsp) baking soda.