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Chewy Chocolate Chip Hazelnut Cookies (Gluten-free and Paleo!)

Chewy Chocolate Chip Hazelnut Cookies

Makes 25 cookies (3.25-inches in diameter)

3 1/2 cups blanched almond flour
1 1/2 cups tapioca flour
1 cup coconut palm sugar (or granulated sugar)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon fine grain sea salt
1/3 cup palm shortening
1/3 cup honey
1 large egg
2 teaspoons vanilla extract (for Paleo: add the seeds from one vanilla bean instead)
1 (10 ounce) bag allergen-free mini chocolate chips (I like Enjoy Life mini chocolate chips)
1 cup roughly chopped hazelnuts, toasted

1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking sheet or line with silicone baking mat or sheet of parchment paper. Set aside.

2. Place the dry ingredients in a food processor and pulse to combine. Add the remaining wet ingredients and mix until everything is well incorporated and a thick dough forms.

3. Scrape the dough into a large bowl, add the chocolate chips and chopped hazelnuts, and mix them into the dough.

4. Scoop the dough onto the prepared baking sheet (I use a 3 tablespoon (2-inch diameter) scoop, but you can roll the dough into golf ball-sized balls of dough by hand as well). Using the palm of your hand, gently flatten the cookies slightly until they are slightly more than 1/2-inch thick.

5. Bake the cookies in the oven for 9 minutes. Remove the cookies from the oven and let them cool for 5 minutes, then move them from the baking sheet to a cooling rack to finish cooling.

*Recipe Notes: Store the finished cookies in an airtight container.  They stay moist and chewy for a good 48 hours, though they start to lose some of their crispiness after a day or so.  They start to get a bit stale after 2 days.