Gluten-Free Raspberry Hazelnut Chocolate Chip Cookies – a delicious recipe with Hazelnuts, Butter, Egg, Baking Powder, Cocoa, Brown Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat your oven to 400F.", "Grind the hazelnuts in a food processor.", "Blend in the butter, sugar and egg.", "Add the cocoa powder, baking powder and milk and mix.", "Add the raspberries and either continue to blend with the food processor or mix by hand. It depends if you prefer the raspberries to be smoothly mixed in or to have pieces of fruit in the finished cookie.", "Stir in the chocolate chips by hand.", "Grease or line a baking sheet and blob the mixture onto it, about 1 1/2 tablespoons of mixture per blob. Squash the blobs with the back of a spoon to flatten them into discs about 1/2"" thick.", "Bake for 12-15 minutes and then leave to cool completely before removing from the tray."]
403
kcal
Calories
30
g
Fat
33
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ounces Hazelnuts, 3 ounces Butter, 1 Egg, 1 teaspoon Baking Powder, and more.
Yes, Gluten-Free Raspberry Hazelnut Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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