I’ve had four snow days in the past two weeks. Luckily, I’ve spent my extra time off pursuing an admirable goal: baking the ultimate grain-free chocolate chip cookie.
My quest began when I saw these soft and chewy chocolate chip cookies on Alexandra’s Kitchen. Alexandra’s blog is one of my favorites. Everything she makes is mouthwatering, and I love her detailed tips and stunning, perfectly lit photographs. Basically, I’m a huge fan.
I had to have those cookies.
With a caveat, of course: I wanted them to be paleo-friendly and grain-free.
I’ve made paleo cookies before and thoroughly enjoyed them, but they weren’t the kind of cookies that could blow regular, gluten-containing cookies out of the water. They didn’t have the holy grail: the perfect combination of crunch and chewiness.
I set out to find some grain-free cookies that fit the bill–cookies that were crisp around the edges, but chewy and a tiny bit underbaked in the center.
After a few tries, I’m happy to report a great success! These are by far the best cookies I’ve ever made, gluten-free or otherwise. A few important tweaks make them extra special. Hazelnut flour adds a wonderful nutty flavor and some extra texture to the cookies–like what oatmeal does in an oatmeal cookie, but more subtle (and more delicious). Using giant chocolate chips makes the chocolate flavor and texture stand out. Baking the cookies for a shorter time, until they’re still a little gooey in the middle like Alexandra recommends, ensures that chewy center. The cookies continue to cook a bit on the baking sheet after they come out of the oven. (Don’t move them until they’re fully cooled or disaster may ensue.) Lastly, a sprinkle of flaky sea salt makes the flavor of the cookies really pop.
Snow day or not, I hope you find time to give these cookies a try!
Salted Chocolate Chip Hazelnut Cookies
Yield: 16-18 cookies
Prep time: 15 minutes, plus 30 minutes chilling time
Bake time: 12 minutes
Ingredients (inspired by Alexandra’s Kitchen):
6 tablespoons unsalted butter, at room temperature
(
2 large egg whites, at room temperature*
1 1/2 teaspoons vanilla
1/2 cup plus 2 tablespoons tapioca flour
1/4 teaspoon sea salt
, plus more for sprinkling
, plus more for sprinkling1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1 cup super cookie chips
or roughly chopped dark chocolate**
or roughly chopped dark chocolate**Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment for about 3 minutes. Add the egg whites and vanilla and beat on high speed until lightened in color and texture (you will still see some granules of sugar), about five minutes.
Whisk together the flours, salt, baking soda, and cream of tartar in a large bowl. Add the dry ingredients to the mixer with the wet ingredients and beat just until combined. Stir in the chocolate chips or chopped chocolate by hand.
Chill the dough in the refrigerator for at least 30 minutes.
Preheat the oven to 350 and line a baking sheet with parchment. Use a small ice cream or cookie scoop (or a tablespoon measure) to portion out balls about the size of golf balls. Place the balls about two inches apart on the baking sheet.
Bake for about 12 minutes, until browned around the edges and barely set on top. Sprinkle the cookies with a little flaky sea salt while they are still hot. Cool completely on the baking sheet.This cookie dough keeps well in the refrigerator for up to four days, so you can bake a few cookies at a time. I have not yet tried freezing it.
*Looking for a home for your yolks? I recommend ice cream (perhaps double strawberry or mocha pistachio). You could even make ice cream sandwiches with these cookies…
**I know people’s preferred chip-to-cookie ratios vary, and think I fall toward the “more cookie” end of the spectrum. Add more chips if you’re so inclined!
Used in this recipe:
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I just have to say that these cookies are amazing! Everyone loved them! Thank you for sharing this recipe!
Thank you! I’m so happy you liked them!!
I love these photos … and really want some of these cookies!!
Thank you! I will make you some when you come down here!!
great cookies! lacking hazelnut flour on hand I used just almond -still awesome. nice job Becky! – MKMO
Yay!! So glad you enjoyed them :). Happy to hear they're still delicious with just almond flour, too.
Yum i love hazelnut, these sound delicious. Thanks for sharing.
Simon
No problem, Simon! Hope you give these a try.
Those look great! Love the use of hazelnut flour, bet it adds lots of tasty flavor 🙂
Thanks, June! It definitely does 🙂
So glad you used your snow days, wisely. I think these cookies look and sound amazing!
Thanks, Betsy! 🙂
I will have to give these a try they sound so good!
Thank you! Hope you love them as much as I do!
Oh my! I love salt with my chocolate… these look so. good.
Thank you, Caitlin! At this point I don't even want anything to do with unsalted desserts 🙂