Wandering around grocery stores looking for new products, sometimes gives me the best ideas for recipes. I love finding products that I have never used before that I can work into recipes. These fudgy hazelnut cookies came from one of those trips.
Not to long ago, I was in my regular grocery store looking for marmalade when I spotted the chocolate hazelnut spread. I have tasted it before, but had never used it in a recipe. All of a sudden, pictures of chocolaty cookies popped into my head. I threw a few jars of the spread into my cart and got home as soon as I could to bake some cookies.
A long afternoon of attempts later, this simple recipe came about. These fudgy hazelnut cookies are delicious. Chewy with crispy edges and easy to make, they are perfect with hot coffee or chocolate whenever a chocolate craving hits.
Easy enough for after school snacks, these cookies are also great for holiday cookie exchanges, hostess gifts and parties.
I never did pick up the marmalade. I will have to wait for that inspiration to strike me again.
For more delicious vegetarian recipes for all your holiday needs, please visit our recipe page.
| Prep Time | 10 minutes |
| Cook Time | 8-10 minutes |
| Servings |
dozen
|
- 1 cup chocolate hazelnut spread regular or vegan
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs large, room temperature
- 1 cup all purpose flour all purpose gluten free flour mix with xanthan gum-see note below*
Ingredients
|
Rate this recipe!
|
- Preheat oven to 350°.
- In a large bowl, measure out chocolate hazelnut spread and granulated sugar. Stir until well combined.
- Add vanilla extract and eggs to mixture and stir until well combined.
- In small quantities, add the flour to the bowl, stirring each addition until well combined.
- Scoop rounded one tablespoons of cookie dough and roll each into a ball.
- Place on parchment paper or silicone mat cookie baking sheets, lightly pressing each ball down slightly.
- Bake in a 350° oven for 8 - 10 minutes until the edges are dry and the center is still slightly fudgy.
- Place cookies on a cooling rack to cool completely before storing in an airtight container.
*If your gluten flour mix does not xanthan gum, add 1 teaspoon of xanthan gum to your flour mix.
This Fudgy Hazelnut Cookies recipe is vegetarian and dairy free and gluten free with substitutions.
 |
|
|
|
