Gluten-Free Chocolate Hazelnut Crinkle Cookies

 In Cookies, Dessert, Gluten Free, Holiday, Recipes

Gluten free Chocolate Hazelnut Crinkle Cookies

I’m not really sure why we only see Crinkle Cookies around the holidays.  I mean, there is nothing particularly festive about them.  Is it because the powdered sugar resembles snow?  Or is it because these stand out in a crowd of sugar cookies and candy canes this time of year?  Since I didn’t have an answer, I opted to make my Crinkle Cookies a little un-traditional.  To make them gluten-free, I used almond flour and softened the cookies with chocolate-hazelnut butter.

Gluten free Chocolate Hazelnut Crinkle Cookies

Since this is the season of cookie exchanges and holiday parties, this is a gift to my kindred spirits with gluten or wheat restrictions.  Because, we want to join in the fun, too!  We want an excuse to wear stretchy-pants, too!

I read this morning that the average American puts on six extra pounds during the holidays.  Yikes!  I mean, I’m not entirely surprised.  We kick off the indulgences at Halloween and it doesn’t end until New Years.  That’s about eight weeks of candy, desserts, treats and libations.  Throw in some in-laws, crowded shopping malls, maxed out credit cards and kids out of school and it’s a recipe for broken-down willpower!  With frosting on top.

I’m sorry to say I have no advice on how to resist the good stuff in this gluttonous season.  I’m as guilty as anyone.  It’s even worse when you are the resident baker.  Starting last week, my kitchen has been full of cookies, cakes and pies.  Some are experiments and unfit for human consumption, but others are “blog-approved” as my kids say.  Which means it’s going to get eaten.  Primarily by me.

In January, I plan to post recipes that are “resolution-friendly.”  Tasty recipes that won’t cost you any extra L-Bs, if you know what I mean!  So, enjoy yourself now.  Worry about it in January.

They’re pretty irresistible…

Gluten free Chocolate Hazelnut Crinkle Cookies

Tell me: what’s your holiday indulgence?  Is it the sweet stuff?  Or do you prefer savory?  Will I find you at the dessert table or the appetizer station at our next party?  I think you know where I’ll be…

Gluten-Free Chocolate Hazelnut Crinkle Cookies

http://www.bakeforyourlife.com/recipes/recipe/gluten-free-chocolate-hazelnut-crinkle-cookies/

  • Prep Time: 5m
  • Cook Time: 12m
  • Total Time: 1h 17m

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/3 cup chocolate-hazelnut butter, at room temperature (I like Justin’s brand)
  • 1 teaspoon vanilla extract
  • 3/4 cup almond meal
  • 1/4 cup coconut flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar, sifted

How To Do It

  1. In a medium bowl, beat together the butter and sugar until fluffy.
  2. Beat in the egg.
  3. Stir in the chocolate-hazelnut butter and vanilla extract until combined.
  4. In another medium bowl, whisk together the almond meal, coconut flour, cocoa powder, baking soda and salt with a fork until combined.
  5. Add the dry ingredients to the wet and stir until incorporated.
  6. Wrap the dough in a sheet of plastic wrap and place in the fridge to chill about one hour.
  7. After one hour, preheat the oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone mat.
  8. In a shallow bowl, pour the sifted powdered sugar.
  9. Unwrap the dough and pinch off ping-pong ball sized pieces of dough. Gently roll the ball in your hands, then flatten it slightly with your palm.
  10. Place the dough ball into the bowl of powdered sugar and coat it on all sides.
  11. Place the dough onto the cookie sheet. Repeat until all the dough is formed.
  12. Bake for 8-12 minutes. If you want chewy cookies, remove from the oven at the 8-minute mark. For crunchier cookies, remove at about 12 minutes. They will crisp up while cooling.
  13. Allow to cool on the cookie sheet for about 5 minutes, then remove to a rack to cool completely.
  14. I store these in a sealed container, at room temperature for about 5 days.

 

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