Add your dry ingredients to a mixing bowl and whisk to blend. You can add the hazelnuts for this step or add them with the chocolate chips. If you are using a standing mixer, add the wet ingredients to the mixer and gradually add the dry ingredients.
In a smaller bowl, add the wet ingredients and whisk to blend.
Pour the wet ingredients into the dry ingredients. Add the chocolate chips and hazelnuts if you haven't and mix. Mix into a thick cookie batter.
Use a cookie scoop to drop cookie dough balls onto a parchment paper-lined cookie sheet.
HINT: Gently press down on each cookie dough ball so they spread easier!
If you prefer to make these slice and bake cookies, place the dough on plastic wrap. Use clean hands to gently roll the dough into a roll. Wrap it and place in the refrigerator for 30-45 minutes to chill.
Bake the cookies at 350º F for 10 minutes. For a crispier cookie, bake 12-13 minutes. Remove to a cooling rack.
I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
To make this recipe dairy-free, substitute the butter for vegan butter.
These cookies will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
CAUTION: Do not eat raw cookie dough if it is made with eggs. If you like to eat cookie dough, you can make my egg-free gluten free edible cookie dough.Fun ways to vary this recipe:
Use different kinds of nuts like chopped peanuts or pecans