Hazelnut Meal And Cocoa Cookies
These rich, fudgy cookies combine the earthy, nutty flavor of hazelnut meal with deep cocoa for a sophisticated, gluten-free treat that's crisp on the outside and delightfully chewy within.
Ingredients
Ingredients
- 1 cup hazelnut meal finely ground
- 0.5 cup unsweetened cocoa powder natural or Dutch-process
- 0.75 cup granulated sugar
- 0.25 tsp salt
- 1 tsp baking powder
- 1 large egg room temperature
- 0.25 cup unsalted butter melted and slightly cooled
- 1 tsp pure vanilla extract
Notes
Storage: Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Make-Ahead: The dough can be prepared, portioned into balls, and chilled for up to 3 days before baking. Variations: Add 1/3 cup of dark chocolate chips or chopped toasted hazelnuts to the dough. For a sweeter touch, dust cooled cookies with powdered sugar. Serving: Enjoy with a glass of cold milk or a cup of coffee.