IMG_5013-6

I’m pretty sure that every time I make a new cookie recipe, it immediately becomes my favourite cookie.

This inevitably happens with chocolate chip cookies and, even though I am still very much a fan of the Heston Blumenthal chocolate chip cookie, I can’t stop myself from trying, and falling in love, with a different recipe every couple of weeks.

I picked up a jar of hazelnut butter the other week with no real idea of how I was going to use it. I do this relatively frequently and more often than not, said ingredient ends up buried at the back of my kitchen cupboard and forgotten about.  This time, however, I was determined that my ridiculously overpriced jar of something that I could easily make at home wasn’t going to go to waste.

A little googling led me to a recipe on epicurious for chocolate chip cookies made with hazelnut butter. Although I am not a huge fan of nutella (please don’t tell anyone), the combination of hazelnut and chocolate is undoubtedly one that works. I had some buckwheat flour on hand and decided to use that rather than the plain flour that the recipe called for – quite apart from the fact that buckwheat flour is gluten free and I could therefore feed the cookies to my father, the nutty taste works perfectly with the hazelnut flavour. It would be fine to use plain flour if you’d rather though.

I fell in love with these cookies on first bite, as did everyone else who tried one. They have a great texture, a little bit crisp around the edges but with a satisfying chew in the middle. The hazelnut butter gives them a pretty mellow flavour and I really liked the fact that they weren’t too sweet. Not least because that made it easier to justify eating more of them…

You will also note that I’ve given the ingredient list in cups as well as my preferred grams. The question I probably get asked most is how to convert my recipes from weight to volume measurements so I thought I’d start including it despite my very strongly held belief that baking by weight produces much better results. A couple of caveats – don’t pick and choose which measurement type, pick one and go with it because there will be slight differences.  I also won’t have tested the recipe in cups so I can’t guarantee that the results will be the same.  I will say, however, that my conversations from cups to grams usually work okay because I have a geeky spreadsheet that I’ve set up.  If you decide to make the recipe and notice any problems, please do let me know.

~
Hazelnut butter and buckwheat flour chocolate chip cookies

Yield: Approx 40 cookies
Adapted from epicurious

Ingredients

  • 170g (3/4 cup) creamy hazelnut butter
  • 140g (1/2 cup + 2 tablespoons) unsalted butter, softened
  • 110g (1/2 cup) caster/granulated sugar
  • 90g (1/2 cup) light brown soft sugar
  • 1 largeegg
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 170g (1 1/2 cups) buckwheat flour
  • 3/4 teaspoonbicarbonate of soda/baking soda
  • 1/2 teaspoonbaking powder (gluten free if ncessary)
  • 1/2 teaspoon salt (plus optional extra for sprinkling)
  • 200g (1 1/3 cup) plain chocolate chips

Cooking Directions

  1. Beat together the butters and sugars until soft and creamy. Add the egg and vanilla and continue to beat until combined. Sift together the flour, baking powder, baking soda and salt and fold them into the dough. Fold through the chocolate chips.
  2. Cover the dough and chill for at least two hours.
  3. Preheat the oven to 180C/350F and line a baking tray with non-stick paper.
  4. Shape a tablespoon’s worth of dough into a ball with your hands, place on the baking tray and squish down. If wanted, sprinkle with a touch of salt. This recipe makes quite a few cookies so, unless you have a giant oven, store the dough in the fridge in between rounds of cookies.
  5. Bake for 10 minutes until golden brown. Leave the cookies to cool for 10 minutes before transferring to a wire rack to cool.
Tagged with →  
 
33 Responses to "hazelnut butter & buckwheat flour chocolate chip cookies {gluten free}"
  1. I’m new to buckwheat flour, but I love it. These sound great!

  2. Joanne says:

    I am also notorious for buying random ingredients and never using them. But with hazelnut butter I’m pretty sure I would just eat it straight from the jar. These cookies sound awesome, though! Totally need to try them!

  3. See….you like spreadsheets too. :) These cookies look great!

  4. Caz says:

    These look delicious and being gluten free is a bonus for me. Hazelnuts and chocolate work so well together :)

  5. london bakes says:

    @Maria – I haven’t used it much before but I really like it!

    @Joanne – It’s funny, nut butters don’t really seem to be that big of a thing over here. I’ve never used it before but I can see how just eating it with a spoon would be very appealing ;) Thanks also for the pin!

    @Rachel – I can’t lie, I do love them too…lol

    @Elizabeth – Me too!

    @Caz – What I really liked about them is that you don’t feel like you’re eating anything different or special, they just taste like really good cookies! The fact that they are gluten free is, as you say, an added bonus!

  6. I love the satisfying chew in the middle of cookies. This looks and sounds so good, kathryn! I love the use of hazelnut butter — you know the way to my heart, missy!

  7. Liz says:

    These are going on my ‘must bake soon’ list.

  8. Angharad says:

    I love that these are just buckwheat flour! Definitely going to try them out for the celiac friend… :)

  9. Holly says:

    These cookies sound like absolute heaven! And they are a good reminder that I need to start baking with buckwheat flour – never have before. Does it replace well with regular AP flour in recipes?

    Have a great Monday Kathryn!!

  10. london bakes says:

    @Julie – Hehe, glad you like them!

    @Liz – Definitely! They were some of the best gluten free cookies I’ve made!

    @Angharad – Let me know how you get on, I hope she/he likes them!

    @Holly – It worked really well in these cookies and I’ve used it in brownies too with no ill effects. It has quite a distinctive taste though which might not work in all baked goods.

  11. Wow, what a cookie, Kathryn! The combination sounds so good. I haven’t attempted gluten-free cookies but these sound like winners, indeed!

  12. oh yum, these sound wonderful! + i’m the same way – every new cookie i try becomes my favorite … until the next one. =)

  13. Ha! I’m all too familiar with that “buy an ingredient and don’t see again for 2 months” bit ;) Glad you decided to give these a try…and buckwheat flower is definitely something I’d like to start using too. Lovely photos my dear! x

  14. Megan Pence says:

    I have a new flour to try now… These looks beautiful Kathryn, and puffy too. My choco chip cookies have been dreadfully flat as of late. Yum,oh!

  15. Leanne says:

    I do the same thing with new food items– pick it up, buy it, and stash it for months. But nut butters are always a hit! These sound awesome!

  16. london bakes says:

    @Cassie – Thanks lovely!

    @Amy – I think that’s a good reason to keep baking cookies personally!

    @Elaina – Buckwheat flour is great, perfect for your clean living ;)

    @Megan – They are quite puffy aren’t they? I think it’s the baking soda/powder combo.

    @Leanne – I’m quite excited about playing with nut butters, they’re a new ingredient to me!

  17. These cookies are awesome! Great idea!

  18. cakeboule says:

    Not treid buckwheat flour but the cookies do look good. Love the fact you brought it and hten had to find something to use it for – I so do that! Great images too.

  19. Hazelnut butter cookies? Holy that sounds amazing! And I had no idea that buckwheat flour would work so well in cookies since it’s gluten free – I really have to keep that in mind! These look perfect!

  20. Spencer says:

    I love cookies and yours looks absolutely delicious!

  21. New cookies become favorites so quickly! I haven’t tried hazelnut butter before, but have hazelnut flour in my pantry to try. Totally worth an adaptation :) Love!

  22. These look and sound absolutely delicious. It’s pouring with rain outside as I write this and I would much rather go back to bed with a plate of cookies and hide from the world :-)

  23. london bakes says:

    @Katrina – Thank you so much!

    @cakeboule – Thanks, I think I need to experiment more with the random ingredients than I buy!

    @Heidi – I was pleasantly surprised about buckwheat flour! I think because it has quite a nutty taste, it works particularly well here.

    @Spencer – Thank you!

    @Baking Serendipity – Definitely! I’m looking forward to experimenting with hazelnut flour too, let me know how you get on!

    @thelittleloaf – Amen to that. The weather forecast on my iphone is really depressing.

  24. Jenny @ BAKE says:

    these look delicious! I need to make more biscuits

  25. I love a crisp yet chewy cookie and these look like they would definitely fit the bill for my latest craving! What a fantastic cookie using a butter I had never heard of til now. Sounds delicious and decadent!

  26. That happens often to me too – I’ll make a new dessert and declare it my favorite :) I love chewy cookies with a nice crisp on the outer edges!

  27. Finding recipes that can be easily converted to GF is NOT for the fainthearted.. well done you!! I’m also totally like that with cookie recipes :)

  28. Vickie says:

    these sound delicious :)

  29. You had me at hazelnut ;)

  30. Winnie says:

    These are truly inspiring. I would love one right now!

  31. Texanerin says:

    I bought some buckwheat flour recently and don’t really know what to do with it so this recipe is perfect. :)

    And it’s nice that you include both types of measurements. I like using cups for some things (like liquids, because I always accidentally pour in too much in the bowl), but for other things like almond flour or cocoa, I like to use grams because there can be such a huge difference.

    The cookies look fantastic! And I love that it uses hazelnut butter.

  32. Jenny says:

    Hi, I bloody love your blog! Thanks so much for your distinctive (and amazing) recipes! Do you think I could replace the hazelnut butter with peanut butter?

Leave a Reply

Your email address will not be published. Required fields are marked *