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.