I came across this cookie recipe in this months Eating Well Magazine. We eat a variety of nuts, but this is an awesome way to eat the less popular variety – hazelnuts. They are nutritional power-houses: a 1 ounce serving contains almost 3 grams of fiber! These heart healthy gems also contain potassium, magnesium, phosphorous and Vitamin E. The batter is easy to prepare but they do require some attention during their baking time. The result is worth it though. They are soft and chewy – an uncommon feat for a gluten free, dairy free cookie.
2 cups hazelnuts
1/2 cup agave nectar
4 eggs whites
1/2 tsp salt
1 tsp gluten free vanilla
- Preheat the oven to 325 degrees, baking racks as close to the center of the oven as possible.
- Pulse hazelnuts in a food processor fitted with an “s” blade until they form a dry coarse meal.
- Add the agave nectar. Pulse a few more times so that the nectar is incorporated. Set aside.
- In a separate bowl, place egg whites and salt. Using a hand mixer, beat the egg whites until they form stiff peaks.
- GENTLY fold the nut mixture (a little bit at a time) into the egg whites by hand using a spatula.
- Add the vanilla. Continue to fold until vanilla is well mixed.
- Line the baking sheets with Silpat or unbleached parchment paper.
- Drop the batter by the tablespoonful – 2 inches apart on the paper.
- Bake the cookies until they are golden brown – about 25 minutes – making certain to rotate the cookies sheets halfway through baking (back to front AND top to bottom).
- Let cool on the cookie sheet for 5 minutes before transferring to a cooling rack.