Gluten Free Chocolate Chip Hazelnut Cookies


I'm taking a break from the usual recipe I post to post this delicious treat that tastes as good as any other typical chocolate chip cookie yet is free of soy and gluten! In case the title of the recipe alone did not already give it away; this recipe is definitely NOT Keto or even low carb but instead is a treat to have on occasion or bring to a party in order to feel good about what you are eating and are serving to others.

For this recipe I used an all purpose gluten free flour. Bob's Red Mill makes a great one as does Trader Joe's! Simple Mills makes a great grain free & gluten free flour too! I also subbed the typical chocolate chip brand one might use for chocolate chip cookies and instead used Enjoy Life chocolate chips. Most chocolate and especially chocolate chips contain soy lecithin. Soy lecithin is an emulsifying agent that aids in making chocolate (and other items) creamy and smooth. Unfortunately soy is one of the most genetically modified crops in the U.S. and has also inundated our food supply in the U.S. When looking on ingredient labels at the grocery store or gas station or quick mart you are likely to find soy in some form or fashion - either soy bean oil or soy lecithin. Soy also has estrogenic properties and it is advised that those undergoing treatment or who have been treated for estrogen positive breast cancer to strictly avoid for that exact reason. In my practice I find that many of my clients have sensitivities to soy and for that reason as well I also recommend limiting soy and certainly avoiding soy in non whole food form such as soy lecithin and soybean oil. 


2 cups gluten free all purpose flour

1 cup grass-fed butter, softened 

2 eggs

1 cup coconut sugar

2/3 cup sucanat or rapadura (raw sugar cane)

2 tsp vanilla extract

2 tsp arrowroot powder

1 tsp baking soda

1/4 tsp cream of tartar

1/2 teaspoon salt

1 & 1/2 cups Enjoy Life chocolate chips ( these are soy and dairy free!)

1/2 cup chopped hazelnuts 


Preheat oven to 375°F. In large mixing bowl, beat coconut sugar, sucanat and softened butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.

In separate medium bowl, stir together; gluten flour, arrowroot, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips and hazelnuts.

For best results place cookie dough into refrigerator and allow to cool for 15 minutes or so before scooping onto a non greased cookie sheet. I like to use a melon ball scooper to ensure cookies have uniform size and shape. Be sure to space cookie dough balls about 2 inches apart. 

Bake cookies at 375F for about 7 to 9 minutes or until cookies are light brown but still have a soft center. Allow to cook for 1-2 minutes before removing from cookie sheet to place on cooling racks. Store in airtight container.

Lindsay Reno