You should try these delicious 4 ingredient gluten-free chocolate crinkle cookies. They are soft and chewy cookies with hazelnut and cocoa!
Flourless hazelnut cookies are one of my favorites since I was a child. When I go to a patisserie, they attract my attention immediately.
They are richly hazelnut flavored cocoa cookies. They don’t contain any flour so I can say they are one of the healthiest cookies – but still have sugar!
These soft and chewy hazelnut cocoa cookies are very tasty and unbelievably easy to make with only 4 ingredients: egg white, hazelnut, cocoa and powdered sugar. Egg white is known as having a drying effect on cookies, however, in these cookies, egg white helps chewiness. This is the science of the pastry. The end results are affected by how the ingredients are used together.
If you don’t have powdered sugar at home, you can easily make your homemade powdered sugar.
Now let’s go through the steps:
Steps of Making Gluten Free Chocolate Cookies
First, I combine cocoa powder and powdered sugar in a medium bowl and set aside.
Then, I put hazelnuts into my food processor and ground them.
Later, I add in ground hazelnuts to the cocoa mixture and mix well.
I use 1 large egg white in this recipe but I don’t use the egg white which sticks to egg yolk as that egg white seems to weigh more than usual. As you can see in the picture below, I keep it with egg yolk. (If you want, you can use the whole egg white but if it weighs more than usual, it will make the dough too sticky and make it hard to make the balls-You can check the Tips section below). You may wonder if you can use a medium size egg. Yes, you can but you should use all the egg white. The cookies will be still soft and chewy but there won’t be too many crinkles.
Finally, I add the egg white and mix very well with my spatula until they all incorporated. The dough looks like a paste.
After the dough is ready, I roll into 14-15 grams balls. Alternatively, you can divide the dough equally into 14-15 pieces and roll each into a ball. Next, I lightly cover the balls with powdered sugar and place them on the baking sheet. Although the dough looks sticky, it is easy to make the balls. (If you find it hard to work with, you can keep in the fridge for almost 20-30 minutes or until it is easy to roll them.)
Then, I use my round tip to make a sign on the cookie. (The cookies look like mushrooms.)
Finally, I bake them for 6-7 minutes until the cookies are slightly firm but still soft at the same time. When I take them from the oven, they are too soft to handle. I keep them on the baking sheet for 10 minutes until they are firm enough. Don’t overbake the cookies! Otherwise, they lose softness.
Once these cookies have cooled down, I keep them in an airtight container so they keep their softness. Enjoy your delicious hazelnut cocoa cookies!
- 1 egg white is approximately 35 grams. Sometimes they go up to 42 grams. If you think, the egg white weighs more than usual, don’t use the egg white that sticks to egg yolk. Too much egg white will make the dough too sticky and make it harder to make the balls. OR, if you are not sure, you can leave out a little egg white anyway and add it if needed later. The balls will be sticky but still easy to roll.
- If you find it hard to roll the dough into balls, keep the dough in the fridge until you feel comfortable to roll them.
- Baking time may vary from oven to oven. After 6 minutes you should check your oven. You shouldn’t overbake these cookies, otherwise, they will lose their softness. They will be too soft to handle when they are out of the oven but they will be firm as you keep them on the baking sheet for 10 minutes.
You'll love these easy and delicious gluten free chocolate crinkle cookies with hazelnut and cocoa!
- 120 g (1 cup) hazelnuts
- 75 g (7 and ½ tablespoons) powdered sugar or homemade powdered sugar*
- 1 large egg white**
- 12 g (2 tablespoons) cocoa powder
- 20 g (2 tablespoons) powdered sugar for decorating
Preheat the oven to 325°F(165C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
Put powdered sugar and cocoa powder in a medium bowl and mix. Set aside.
Ground the hazelnuts in a food processor. Then add in the cocoa mixture and mix well.
Add the egg white and mix all with your spatula until they form a paste.
Take the dough from the bowl and roll into 14-15 gram (almost 1 tablespoon) balls. Alternatively, you can divide the dough equally into 14-15 pieces. (If you find it hard to work with the dough, you can keep the dough in the fridge for almost 20-30 minutes before making the balls.)
Lightly cover the balls with powdered sugar and use your round tip to make a sign in the middle of the balls.
Bake for 7 minutes or until the cookies are slightly firm but still soft. When you remove them from the oven, they will be too soft to handle. Keep on the baking sheet for 10 minutes until they are firm enough. Once they have cooled down, keep in an airtight container to keep their softness.
*You can easily make your homemade powdered sugar.
**Don't use all the egg white if it seems to weigh more than usual. It will make the dough too sticky in this recipe. Or you can leave out some egg white and add it later to the dough if needed. (You can check the Tips section on the post.)
The calorie information above is an estimate that is provided by an online nutrition calculator.