Bake this gluten free cookie for your friends this holiday:
Gluten Free Nutty Chocolate Crunch Cookie
There are few luxuries in life sweeter than receiving goodies in the mail. First, it is real mail. As in not a bill or an advertisement that you drop in a recycling bin. Second, it comes from a real person with kind intentions to bake and share something from his or her kitchen. And third, you don’t have to do any dishes, just open the cookie tin and enjoy!
Partnering with #Sprouts for their second annual Incredible Bulk Bin Treat Exchange allowed me the pleasure to participate in this country-wide treat exchange. Last year I shared this White Chocolate Pretzel Bark and this year these Gluten Free Nutty Chocolate Crunch Cookies are the gluten free cookie gift from my kitchen which I sent to two other bloggers, Kaylee of Lemons and Basil and Natalie of Perry’s Plate.
The three of us all made gluten free treats (gluten free cookie or other creations) which was the perfect assignment for me as I have switched over to eating gluten free in recent months. I’ve wondered how I would balance eating gluten free over the holidays with the strong pull to enjoy some of my traditional favorites and through this treat exchange I’ve started to realize that eating gluten free isn’t a lifestyle of deprivation, it’s just a matter of leaving a few ingredients out and making different choices when it comes to recipe creation.
Now don’t get me started on how tricky it can be to eat out at restaurants if you need to eat gluten free…that is another post all together…but baking gluten free at home is very do-able once you have your pantry stocked with good gluten free ingredients.
- ½ cup Semi-sweet Chocolate Chips
- 1 stick Sprouts Unsalted Butter, divided
- 1 ½ cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 cup Sprouts Unsalted Roasted Macadamia Nuts (about 4 oz)
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup Sprouts Dark Brown Sugar
- 1 Sprouts Cage Free Farm Fresh Egg
- 2 tsp Sprouts Vanilla Extract
- ½ cup Sprouts Organic Hazelnut Spread with Cocoa
Preheat the oven to 350 degrees F. Prepare baking pans with parchment paper.
Microwave ½ cup chocolate chips and only 2 tablespoons of the butter for 30 seconds. Stir, then set aside to cool slightly.
Prepare the dry ingredients: In a food processor combine the Gluten Free Flour, macadamia nuts, baking soda and salt. Process until the macadamia nuts are finely ground and incorporated into the flour mixture. There may be some small pieces of nuts visible still, that is fine. If this bothers you then sift the larger pieces out of the flour mixture before moving on.
In a large bowl, use an electric hand mixer to beat the remaining 6 tablespoons of butter and the dark brown sugar. Add the egg, then the vanilla. Add the cooled melted chocolate and the hazelnut spread. Blend until smooth.
Fold in the dry ingredients until incorporated.
Take generous tablespoon scoops of the dough and form into small balls. Place on the prepared baking trays. Bake for 14 – 16 minutes. Tip: remove from the oven when the cookies are still just barely cooked. It is hard to tell with dark cookies but taking these cookies out of the oven sooner rather than later is recommended. Cool on a wire rack. Makes 30 cookies.
Serving Size:1 cookie
Amount Per Serving: Calories: 50Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 123mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 1g
Speaking of ingredients, all of the ingredients used in this cookie recipe as well as those from Kaylee and Natalie, came from Sprouts. We shopped in the Bulk Bin section of Sprouts for some of the ingredients. There is a wide variety of bulk items available at Sprouts– nuts, dried fruits, chocolate treats, and more. Great to know that all Bulk Bin Items are 25% off from December 8th – December 10th. Perfect timing for your holiday baking!
The Sprouts Organic Hazelnut Spread with Cocoa is good enough to dig into with a spoon. It was blended in this cookie dough with melted chocolate chips and finely ground macadamia nuts. The end result is a very chocolatey crunchy bite with just a bit of chewiness on the inside. I like a somewhat firm cookie when it comes to shipping treats across the miles so that your cookie is less likely to break in the mail. You’ll want to avoid cookies that fracture easily or any that have icing or delicate decorations that might dislodge during shipping.
I was treated to two special deliveries and want to thank Kaylee for sending me these Gluten Free Chocolate Peanut Butter Truffles. They arrived in great shape from Tennessee! They would make a beautiful addition to a holiday dessert table. Perfectly portioned although really tough to stop at eating just one.
Natalie’s gluten free Loaded Chai Caramel Popcorn was shipped in a festive holiday tin and is ideal for holiday gift giving. This recipe is flexible and would easily double (or triple) for large batches. The addition of a homemade chai spice blend elevates this popcorn treat from the every day to something worthy of a special occasion.
Sending goodies across the miles this year? Click here for my ideas of how to package your cookies for the mail.
Here are some more gluten free cookies to bake at home:
Please note that this is a sponsored post. I developed this recipe in partnership with #Sprouts Farmers Market; ingredients were purchased at my local Sprouts store. I was compensated for my participation and all opinions are my own.
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.