These chocolate espresso cookies rely on hazelnut flour and are the perfect way to end a tough day!
Playing around with flour while creating recipes is something that I never did before going gluten free. When I made something I almost always used regular all-purpose flour. Occasionally I might find a need for cake flour but for the most part I was always stocked and ready to go with a cup or two of all-purpose flour.
Once I went gluten free, the world of flour became mind-blowing to me. I had no idea that gluten free baking could involve so many variables that in turn can involve a number of different types of flour. The wonderful part about going gluten free is finding ways to adapt “regular” recipes to be gluten free.
The list of flour you can use to create a gluten free recipe is endless: brown rice, potato, tapioca and coconut flour are just a few of the many types of flours available. When a friend suggested I try to adapt this Food Network recipe to be gluten free using hazelnut flour, I was excited to give it a whirl.
Hazelnut flour is made from pure, ground hazelnuts. It adds a great rich flavor to many baked goods. You can substitute up to a 1/3 of the recommended flour in a recipe.
It took a few different tries to find the right amount of dry versus wet ingredients as I also needed to find the right balance using two flax eggs instead of regular eggs. The cookies have the perfect combination of chocolate, infused with the nutty flavor of the hazelnut flour and are complimented by the hint of coffee flavor from the espresso beans. They certainly satisfied my chocolate craving!