baking, chocolate chips, cookies, hazelnuts, spelt flour, wheat-free, wheat-free chocolate chip cookies
This recipe is adapted from Lorna Sass’s Whole Grains Every Day Every Way. These tasty morsels are tasty, chewy and decadent with the toasted hazelnuts. I like to keep a bag of these in your freezer for unexpected visitors!
Chocolate Chip-Hazelnut Cookies
2 cups spelt flour
½ cup raw cane sugar
½ packed brown sugar
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 cup semisweet (or dark chocolate) chocolate chips
1 cup hazelnuts, coarsely chopped and toasted
1 large egg
10 tablespoon (1 ¼ sticks) unsalted butter, melted and cooled to room temperature
1 tablespoon pure vanilla extract
Preheat oven to 350 degree (F). Line two cookie sheets with parchment paper.
In a large bowl, blend the flour, sugars, salt, baking soda and baking powder. Stir in the chocolate chips and hazelnuts.
In a small bowl, lightly beat the egg. Whisk in the melted butter and vanilla extract. Stir in the wet ingredients into the dry ingredients to create a soft dough.
Form the dough into 1 ½ -inch mounds. Place on cookie sheet and flatten. Bake for 10 to 12 minutes (a few minutes longer for crisper cookies). Place cookies on a cooling rack (slide the parchment onto the rack). Cookies may appear fragile but they will firm up as they cool.
Store in an airtight container in a cool place for up to 5 days or freeze for up to 3 months. Enjoy!
Sass, L. (2006). Whole Grains Every Day Every Way. New York: Clarkcon Potter/Publishers.
can you taste the whole grain in them? Because that freaks me out, I’ve made some pretty good whole grain peanut butter cookies, and whole grain bread, but everything else I’ve tried is weird.
Hi! There is a very subtle difference in taste but nothing really noticeable (for me, anyway). Also, the cookies are darker in color and they feel more filling (great as then I eat less) but otherwise I love these! The big chunks of toasted hazelnuts are yummy- I might try macadamia nuts next time. Cheers!
Thanks for sharing this lovely recipe =)
Thank you for writing in! I am looking forward to browsing your blog! 🙂
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