Mocha Hazelnut Cookies
These Mocha Hazelnut Cookies have the same flavors as a cup of hazelnut chocolate coffee. Just like classic chocolate chips, they have that same crisp but chewy texture. And if you think gluten free cookies might not be as good as their regular counterparts, this cookie recipe is sure to change that misconception.
Notes
The recipe makes 3 dozen cookies. If you’re not following a gluten free diet you can substitute the gluten free Bisquick in the recipe by stirring together the following ingredients: (1½ cups flour, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt).
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Preparation Time15 min
Cooking Time12 min
Ingredients
- 1/2 cup butter, very well softened
- 1/2 cup Nutella hazelnut spread
- 1 1/4 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cup gluten free Bisquick
- 3/4 cup unsweetened cocoa, sifted
- 2 teaspoons instant espresso granules
- 1/4 teaspoon cinnamon
- 1 1/2 cup white chocolate morsels, divided
Instructions
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Preheat the oven to 350 degrees F.
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In a large bowl cream together the butter, Nutella and sugar until very well mixed then add the eggs and vanilla and beat until well combined.
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In a medium bowl, stir together the gluten free Bisquick, cocoa, espresso granules and cinnamon until thoroughly combined.
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Add the dry mixture to the wet ingredients and mix until a stiff dough forms. It will take a few minutes to come together if you’re mixing by hand.
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Stir in 2/3 of the white chocolate chips to get them evenly dispersed throughout the cookie dough.
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Roll the dough into balls just over an inch in diameter and place them onto an ungreased nonstick cookie sheet. Press 3-5 additional white chocolate morsels onto each cookie.
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Bake the cookies for 12 minutes then allow them to cool on the pan for 2 minutes before removing them with a spatula onto a baking rack to cool completely.
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