Chocolate Hazelnut Thumb Drop Cookies

Prep Time: 20min Preheat Oven: 350°F Cook Time: 15min Yields: 1 dozen cookies

The Recipe:

1 1/2 cups flour (gluten-free flour mix)

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1/2 cup butter

1/4 cup coconut sugar

1/3 cup brown sugar

1 tsp vanilla

1 large egg

3/4 cups hazelnut flour

1/4 cup shredded coconut

1/2 cup nutella (homemade nutella)

Gluten-free Flour Mix:

2/3 cup oat flour

1/3 cup tapioca flour

1/3 cup arrowroot flour

1/4 cup coconut flour

Cooking Instructions:

In a bowl, mix together gluten-free flour mix, salt, baking soda, and baking powder. Set aside. In an electric mixer/ large bowl, cream together butter and sugar (beat on high with paddle attachment for a few minutes).

Add in vanilla and egg and beat until completely combined. Turn the speed down to low and gently add in hazelnut flour and coconut. The dough will be a bit dryer than other cookie doughs since they need to retain their shape in order to hold the nutella.

Preheat oven to 350 degrees and while the oven is warming up, place your cookie dough into the freezer for about 15-20 minutes to help the cookies retain their shape while baking.

Make balls of dough about the size of golf ball (I like to use a large scooper with a release). Using your finger or the bottom of a teaspoon, make a "thumbprint" in the middle of each ball of dough.

Bake for 15 minutes and halfway through, rotate your pan to make sure your cookies cook evenly. When you take your cookies out they will be a little puffier in the middle than they were when they went in. Using the same tool you did before, lightly push down the middle of each cookie to make room for the nutella. Place a spoonful/ teaspoonful of nutella into those "thumbprints" you created in each cookie. If you don't have nutella on hand, melted chocolate works just as well. Enjoy immediately after with some ice cream or freeze for later and have with your morning coffee or tea.