So, I haven’t packed for my flight tonight, and the first thing I decided I needed to do when I woke up today was bake. Because, really the last thing you eat before you get on a plane sets the tone for the rest of the trip, right? Truthfully, I’m just really bad at sticking to my to-do checklist, and I was having a moment.
My sister-in-law made these gluten-free, dairy-free Hazelnut Chocolate Chunk cookies for Thanksgiving and I’ve been craving it ever since so she gave me the recipe. And now I, to you.
2 1/4 cups (270g) hazelnut flour (I use Bob’s Red Mill, which you can find at Whole Foods)
2 TBS arrowroot starch
3/4 tsp baking soda
A pinch sea salt
2 tsp pure vanilla extract (I used almond extract, which my SIL said she does to add a more nutty flavor, but it’s up to you)
1/3 cup (80mL) pure maple syrup
1/4 cup (60 mL) coconut oil, melted
To be mixed in
1/2 cup (80g) dark chocolate chunks (I used Enjoy Life brand, soy-free/gluten-free chips)
1. Preheat oven to 350 degrees F
2. Place the dry ingredients in a medium bowl and whisk to combine
3. Add the wet ingredients, except the coconut oil, to the dry and blend well with a hand mixer
4. With the mixer on low, slowly pour in the coconut oil. Blend well. (Just FYI, I did all of this by hand)
5. Stir in chocolate chunks
6. Drop rounded tablespoons of dough onto a parchment-lined baking sheet
7. Bake 10-12 minutes or until edges are browned and center is wet
8. Let cookies cool on the tray for 5 minutes. Remove cookies to a wire rack to cool completely. Store in an airtight container up to 3 days or in the freezer for up to 3 months.
Ok now I really should pack. Enjoy.