These Chocolate Dipped Mocha Hazelnut Cookies have the same crunchy chewy texture of a peanut butter cookie with the classic chocolate hazelnut flavors of Nutella and they’re really easy to make.
Chocolate Dipped Mocha Hazelnut Cookies
Prep time: 15 minutes
Bake Time: 10-12 minutes
Servings: 40-50 cookies
1 cup butter, softened
¾ cup sugar 185 grams
½ tsp of vanilla
½ cup gluten free flour (I used Bobs Red Mill 1 to 1 flour ... 74 grams by weight)
2 ½ cups hazelnut meal (280 grams by weight)
½ cup unsweetened cocoa, sifted (40 grams by weight)
7 oz dark chocolate (melted, to dip the cookies)
Chocolate Dipped Mocha Hazelnut Cookies - YouTube
Preheat oven to 350 ºF or 175 ºC
Stir together the gluten free flour, hazelnut meal and sifted cocoa then set aside.
Beat the butter, sugar and vanilla together then add the egg and beat for another 2 to 3 minutes.
Add the hazelnut mixture and beat until combined.
Chill the dough for 10 to 15 minutes to make it less sticky then roll into 1 inch balls and flatten slightly with a fork. Once the pan is filled chill the cookies for 10 minutes to prevent spreading then bake them for 10 to 12 minutes.
Cool the cookies on the pan for a few minutes then transfer to a wire rack to cool completely.
While they're cooling melt 7 ounces of dark chocolate then dip the bottoms of the cookies into melted chocolate and place them onto a waxed paper lined baking sheet that can be moved to the refrigerator.
Chill for 30 minutes to solidify the chocolate and they're ready.
This Pecan Streusel Pumpkin Pie Slab is an excellent addition to whatever else you're planning for your Thanksgiving dessert menu. Not only is it larger than a traditional pie, it's also easier to slice and serve and can even be made in advance and frozen. The guests are going to love this one.
Pecan Streusel Pumpkin Pie Slab
Prep time: 20-30 min
Bake time: 40-45 min
Ingredients for the Streusel
½ cup gluten free flour
½ cup rolled oats
½ cup brown sugar
1 tsp cinnamon
6 tbsp cold butter. diced (3/4 of a stick)
6 oz pecans, chopped (about 1 ½ cups)
Ingredients for the Crust
1 ¼ cup gluten free flour
¼ cup brown sugar
¼ tsp salt
½ tsp cinnamon
¼ tsp baking powder
10 tbsp cold butter, diced (1 ¼ sticks)
Ingredients for the Filling
1 (29 oz) can pumpkin puree
2 (14 oz) cans sweetened condensed milk
4 eggs, beaten
2 tbsp gluten free flour
2 tsp cinnamon
¼ tsp nutmeg
½ tsp ginger
¼ tsp ground cloves
¼ tsp salt
Preheat oven to 375 ºF or 190 ºC and line a 9x13 inch pan with parchment paper.
To make the pecan streusel, stir together the flour, oats, brown sugar and cinnamon then add the butter and pinch the butter through your fingers with a rubbing type motion until you have a coarse crumb texture then stir in the chopped pecans until they’re all coated and set the mixture aside.
For the filling, in a large bowl combine the pumpkin puree, sweetened condensed milk, beaten eggs, flour, cinnamon, nutmeg, ginger, ground cloves and salt then mix with a whisk until the mixture is well combined and smooth then set aside.
For the crust, combine flour, baking powder, brown sugar, cinnamon and salt then add the cold diced butter and pinch the butter through your fingers with a rubbing type motion until you have a coarse crumb texture that holds together when you squeeze it but breaks apart easily.
Firmly pat the crumb crust mixture onto the bottom of the prepared pan.
Pour the filling over the crust and spread it evenly being careful not to disturb the crust then evenly scatter the pecan streusel over the top and bake 40-45.
Let the pie bars cool completely then cover the pan and refrigerate for 4-6 hours to chill to ensure perfect slices.
If you want a summery dessert that's healthy enough to eat for breakfast than this is the cake for you. The paleo recipe is free of refined sugar, gluten, grain and dairy with healthy fats and protein to keep you fueled for hours. And you just cant go wrong with a classic combination of blueberries and lemon.
Lemon Blueberry Mug Cake
Prep time: 5 min
Cook time: 2 - 3 min
5 tbsp almond meal (I used a blanched variety)
2 tbsp maple syrup
1 tbsp coconut oil, melted
1 large egg, at room temperature
zest of ½ a lemon
⅓ cup of fresh blueberries
coconut cream and blueberries (to garnish if you want)
Lemon Blueberry Mug Cake – Paleo Recipe - YouTube
In a small bowl, whisk together all of the ingredients except for the blueberries
Once you have a smooth batter, fold in the blueberries.
Transfer the batter into a 10-12 oz. mug sprayed with nonstick spray and microwave on high for 2 - 3 minutes depending on the size of your mug and the wattage of your microwave.
Let it rest for 2-3 minutes then loosen the edges with a knife and turn it out onto a serving plate if you want.
Cool completely and garnish with coconut cream and more berries if desired
If you are looking for the perfect summer dessert to bring to the next family cookout, these Lemon Poppy Seed cookies fit the bill incredibly well. They taste like summer and they're easy to make.
Lemon Poppy Seed Cookies
Prep time: 15 min
Bake time: 15 min
Servings: Makes 45 cookies
3 ½ cups gluten free flour (I used Bob’s Red Mill 1 to 1 baking blend)
1 ½ tsps baking powder
¼ tsp salt
2 tsp poppy seeds (plus more for garnish)
1 cup butter, very well softened
1 cup sugar
2 eggs, room temperature
1 tsp vanilla
1 lemon, (zest for the dough & juice for the glaze)
1 ½ cups confectioner’s sugar, sifted
Video Tutorial: Coming Soon
Preheat the oven to 350°F or 175 °C
Combine the gluten free flour, baking powder, salt and poppy seeds and set aside.
Cream together the butter, sugar, vanilla and lemon zest until fluffy then add the eggs and beat until well combined. (Scrape down the bowl as necessary)
Add the flour mixture and continue mixing until you have a homogenous dough then transfer the dough to another bowl and chill for ½ hr.
Roll tablespoons of the dough into balls and place them onto an ungreased non-stick cookie sheet then flatten to about ½ inch. (15 cookies per sheet 3 x 5)
Bake for 15 minutes or until golden around the edges then allow them to cool on the pan for a minute before transferring to a wire rack to cool completely.
To make the glaze combine the juice of the lemon and the confectioner’s sugar and stir until smooth. (optionally you can add a little more lemon zest to the glaze)
Spoon a little glaze over each cookie and return to the baking rack.
After glazing every 3 or 4 cookies, sprinkle them with poppy seeds before the glaze dries too much for them to stick.
Once they’re all done allow the glaze to dry and they’re all ready to eat. (When storing pack them in an airtight container with a sheet of waxed paper between each layer to keep the crumbs from one layer from getting onto the glaze of the layer beneath it)
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