(Nutella!) Gluten Free & Keto Chocolate Cookies

Ingrédients

• 96 g hazelnut meal (or almond flour (for a non-nutella version!))
• 16 g coconut flour
• 50 g cocoa powder (sifted)
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 140 g (grass-fed!) unsalted butter (at room temperature)
• 110-144 g xylitol (or allulose/erythritrol (I use 9 TBS))
• 1 teaspoon blackstrap molasses (optional)
• 1 egg
• 1 teaspoon vanilla extract
• 85 g Lily's Sweets dark chocolate bar (broken up (or chips))
• 70 g hazelnuts (lightly toasted and roughly chopped (optional, but highly suggested!))
• flaky sea salt (to garnish )

Préparation

1. 1

   See recipe video for guidance!

2. 2

   Lightly toast hazelnut flour in a dry skillet or pan over medium heat, until fully golden and fragrant (about 4 minutes). This is very important taste-wise to get that 'nutella' kick, so don't skip! Set aside to cool completely.

3. 3

   Add toasted hazelnut flour (or almond flour!), coconut flour, cocoa powder, salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.

4. 4

   Cream butter in a large bowl with an electric mixer for a minute. Add in sweetener and molasses (optional), and continue to beat until light, fluffy and thoroughly mixed (7-10 minutes). Don't worry if your sweeteners don't dissolve!

5. 5

   Add in vanilla extract and egg, mixing until just incorporated. The mixture may appear slightly 'broken' (i.e. not thoroughly smooth).

6. 6

   With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest. You can either fold in the chocolate chunks (or chips) and hazelnuts now, or add them to the cookies right before baking. Cover with cling film and refrigerate for 1 hour.

7. 7

   Preheat oven to 350°F/180°C and line two baking trays with parchment paper or a silpat baking mat.

8. 8

   Scoop out 14 rounds into the prepared trays and flatten them. The cookies will spread somewhat during baking, but you still need to pre-shape them slightly. Please note that cookies with xylitol and allulose will spread more while baking than those with erythritrol.

9. 9

   Bake for 8-10 minutes until just set (but still soft to touch), turning the tray around and sprinkling with flaky sea salt half way through, .

10. 10

    Allow the cookies to cool completely on the trays. If you used xylitol or allulose, the cookies will be very fragile (but deliciously chewy!) while cooling. Store in an airtight container for up to three days.

11. 11

    Top tip! For ultra chewy cookies, allow them to cool completely and pop them in the freezer for 15 minutes to speed up the setting of the texture.