Gluten Free Hazelnut Cookies Recipes

GLUTEN FREE HAZELNUT COOKIES

These are very light, chewy cookies as opposed to most gluten-free products. They have a very strong hazelnut flavor, which is complemented by the cocoa and chocolate. To make your own hazelnut butter, roast whole raw hazelnuts at 350°F for about 15 minutes and grind them in a food processor.

Provided by sszz907

Categories Drop Cookies

Time 27m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 7

Gluten Free Hazelnut Cookies image

Steps:

Preheat the oven to 350°F.
Cream the butter and sugar.
Mix in the hazelnut butter and egg.
Mix in the cocoa and soy flour.
Mix in the chocolate chips if desired.
Form approximately 30 balls and place them on a cookie sheet.
Flatten the balls slightly with your palm and bake for 12 minutes.

Nutrition Facts : Calories 83.4, Fat 3.9, SaturatedFat 2.1, Cholesterol 15.2, Sodium 24.5, Carbohydrate 11.3, Fiber 0.1, Sugar 10, Protein 1.4

Ingredients

1/2 cup butter
1 1/2 cups sugar
1/2 cup hazelnut butter
1 egg
1/4 cup cocoa
1 cup soy flour
1/2 cup chocolate chips (optional)

GLUTEN-FREE HAZELNUT BREAD (ABM)

Based on a recipe from my Cuisinart's Convection Bread Maker Recipe Booklet. This is for the large (2 pound) loaf. Measurements for the medium (1 ½ pound) loaf are in parentheses.

Provided by mersaydees

Categories < 4 Hours

Time 2h54m

Yield 1 Loaf

Number Of Ingredients 15

Gluten-Free Hazelnut Bread (Abm) image

Steps:

Fit the bread pan with the kneading paddle.
Add milk, butter, maple syrup, eggs and cider vinegar to the bread pan.
Add all remaining ingredients, except yeast, to medium-sized bowl and stir together. Add to bread pan.
Add yeast to bread pan and place in the Cuisinart Convection Bread Maker.
Press Menu and select Gluten Free.
Select dough size.
Press start to mix, knead, rise, and bake.
Tip: For best results, while dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients.
When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread is easier to slice when cool.

Nutrition Facts : Calories 3438.5, Fat 109.2, SaturatedFat 39.4, Cholesterol 512.4, Sodium 5102, Carbohydrate 548.9, Fiber 32.3, Sugar 78.7, Protein 73

Ingredients

1 1/2 cups low-fat milk, at 80-90 F (1 cup plus 1 tablespoon)
4 tablespoons unsalted butter, cut into 1/2-inch pieces at room temperature (3)
4 tablespoons maple syrup (not artificially-flavored pancake syrup use real maple syrup, 3)
2 large eggs, at room temperature (gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot ta)
1 teaspoon cider vinegar (3/4)
2 teaspoons salt (1 1/2)
1 3/4 cups brown rice flour (1 1/3)
1 cup cornstarch (3/4)
1 cup potato starch (3/4)
1/2 cup tapioca flour (1/3)
1/2 cup garfava flour (1/3)
1/2 cup hazelnuts, chopped (1/3)
2 1/4 teaspoons xanthan gum (2)
1 1/4 teaspoons gelatin (1)
2 1/4 teaspoons instant yeast (2 1/4) or 2 1/4 teaspoons bread machine yeast (2 1/4)

3-INGREDIENT HAZELNUT COOKIES

Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.

Provided by Molly Baz

Categories 3-Ingredient Recipes Hazelnut Soufflé/Meringue Egg Wheat/Gluten-Free Dessert Cookies Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Makes 12

Number Of Ingredients 4

3-Ingredient Hazelnut Cookies image

Steps:

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.
Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.
Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16-18 minutes. Transfer cookies to wire racks and let cool.

Ingredients

2/3 cup skin-on hazelnuts (about 3 1/2 ounces)
1 large egg white
Pinch of kosher salt
1/3 cup sugar

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