Gluten Free Nutella Chocolate Chip Cookies with Hazelnuts and Dried Strawberries
Shauna of Gluten Free Girl and the Chef inspired me with her new cookbook Gluten Free Girl Everyday to develop this recipe easier than I normally would have. The whole concept behind her book is easy recipes that can be made for busy people who still love to make food. For me, the idea of baking gluten free isn’t just because I want to avoid gluten (I have no issues with it) but rather I love both the challenge and the idea that the flours themselves add nutrition and flavor to the final product. But trying to stay true to her cookbook theme, I developed this recipe two ways, and so I am giving you the everyday easy version as well as how to do it with all the specialty flours (the Eat the Love “complex” version, if you will).
Estimated Nutrition (whole recipe, rough)
Counts 12 of 19 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chia Seed | not in our table | 0 |
| Spread | not in our table | 0 |
| Hazelnut | not in our table | 0 |
| Teff | not in our table | 0 |
| Buckwheat | not in our table | 0 |
| Carob | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (5 oz or 140 g) dried strawberries (you can use dried cherries if you can’t find dried strawberries)
- 1 teaspoon balsamic vinegar
- 2 teaspoon hot water (from tap is ok)
- 2 1/2 cups (350 g) Cup4Cup gluten free flour (or another commercially available gluten free flour mix w/1 teaspoon of binder like xanthan gum, guar gum, flax meal or milled chia seed)
- 1/2 cup (70 g) almond flour or meal (or the same amount of almonds, crushed to powder in a food processor or blender)
- 1 cup (100 g) cocoa powder
- 1 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup (170 g or 1 1/2 sticks) unsalted butter, at room temperature
- 1 cup (220 g) dark brown sugar
- 1 cup (200 g) white granulated sugar
- 1/2 cup (160 g) Nutella spread
- 2 large eggs
- 2 teaspoon vanilla
- 1 1/2 cups (270 g) dark chocolate chip
- 1 cup (140 g) hazelnuts, chopped
- 1 tablespoon Maldon sea salt, cypress flake salt or some other chunky or flaky finishing sea salt
- 1/2 cup + 2 tablespoons (100 g) sweet rice flour
- 1/4 cup + 2 tablespoons (70 g) teff flour
- 1/4 cup + 1 tablespoon (50 g) white rice flour, superfine
- 1/4 cup (50 g) buckwheat flour
- 1/4 cup (40 g) mesquite flour
- 1/4 cup (35 g) cornstarch
- 1/2 cup (70 g) hazelnut flour or meal (or the same amount of hazelnuts crushed to a powder in a food processor or blender)
- 1/2 cup (50 g) cocoa powder
- 1/2 cup (50 g) carob powder