Gluten Free Mocha Hazelnut Cookies

Gluten Free Mocha Hazelnut Cookies

These delicious Gluten Free Mocha Hazelnut Cookies have the same flavors as a cup of hazelnut chocolate coffee with white chocolate chips standing in for the whipped cream that crowns that cup at your favorite cafe.  Just like classic chocolate chip cookies, these have that same crisp but chewy texture but they have a deeper flavor profile for people who’d prefer a cup of coffee over it's sweeter cousin, hot chocolate. 

The blog post demonstrates a basic recipe but if you’re the type of person that likes nuts in your chocolate chips then by all means stir some chopped hazelnuts into the dough.  Sometimes I like to stir in dark chocolate too for an extra hit of chocolate.  On another note, if you have a few friends that think gluten free cookies are inferior to  those regular cookies they’re used to eating, this is the cookie recipe to change that dreadful misconception. 

Mocha Hazelnut Cookies

Prep time: 15 min

Bake time: 12 min

Ingredients

• ½ cup butter very well softened
• ½ cup Nutella hazelnut spread
• 1 ¼ cup brown sugar, firmly packed
• 2 eggs
• 1 tsp vanilla
• 1 ½ cups gluten free Bisquick   
• ¾ cup unsweetened cocoa, sifted
• 2 tsp instant espresso granules
• ¼ tsp cinnamon
• 1 ½ cups white chocolate morsels, divided

Video Tutorial:

Instructions

1. Preheat the oven to 350°F (or 175 °C)
2. 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.
3. In a medium bowl, stir together the gluten free Bisquick, cocoa, espresso granules and cinnamon until thoroughly combined. 
4. 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.   
5. Stir in 2/3 of the white chocolate chips to get them evenly dispersed throughout the cookie dough.
6. 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.
7. 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.
8. 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)