Hazelnut chocolate chip scone cookies


Hazelnut chocolate chip scone cookies

BREAKING: Jacob says these are the best cookies that I’ve ever made!!! WHAT? WOW. I bake for us EVERY weekend, so that’s a big statement. They are delicious, if I do say so myself.

I was also shocked because Jacob isn’t a huge fan of almond flour, so I’ve had a bag sitting in the pantry… starring at me. I love almond flour and I finally got to use it. I like the nutty flavors in it and with the hazelnuts, you get even more of that.

I’m calling them “scone cookies” because that’s exactly what they taste like. Hazelnut chocolate chip scone cookies. There was only one cookie left the next day, they taste even more scone-like after sitting overnight. We clearly enjoyed them fresh out of the oven, especially with the butter on top.

I’m (for the most part) a one-bowl baker. By that I mean that I mix everything in one bowl, rather than splitting up the dry ingredients, the wet and then mixing them. Hello more dishes, am I right? This recipe is no different; you will need a food processor or blender.

The delicious ingredients:

1 cup hazelnuts chopped in food processor

1 cup almond flour

1 egg

2 tablespoons honey

1 tablespoon maple syrup

2 teaspoons vanilla extract

2 tablespoons melted coconut oil

¼ teaspoon salt

½ teaspoon baking soda

½ cup mini semi-sweet chocolate chips

sugar for sprinkling

How I mixed ‘em:

  1. Preheat the oven to 350

  2. Place the hazelnuts in the food processor and blend for 30 seconds, stir and blend for 30 more

  3. Put ground hazelnuts in a medium bowl (or you can mix the rest of it by hand in the food processor, if it’s large enough), then add almond flour, salt and baking soda

  4. Melt the coconut oil

  5. Add oil, honey, vanilla and egg

  6. Mix well

  7. Stir in the chocolate chips

  8. *then we realized how delectable the batter was*

  9. Spray the pan with non-stick spray

  10. Roll the cookies into balls (the batter is sticky, so using a spoon might help)

  11. Sprinkle some sugar on the top (you could even roll them in sugar)

  12. Bake for about 10-12 minutes (Watch the cookies because you’ll be able to tell when they’re golden on the top. The bottoms were a little crispy, that’s how I love them. Bake accordingly.)

  13. Top with some butter and indulge!!!

P.S. how this recipe came about: I was in the bulk isle at the grocery store and was thinking “something hazelnut flavored sounds delicious.” They sat in my pantry for a bit, not knowing what to do with whole hazelnuts, then voila! According to J, the best cookies I’ve ever made!

I can’t wait to make these again! Enjoy.

XXO,

Tierra

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