Hazelnut Chocolate Puddle Cookies

I have not baked much in the past week.  For a traditional baker, like myself, baking without your standard wheat and flour can be challenging.  With that said, I have loved everything I have made this past week, sans the flour.  The flourless chocolate cupcakes were so crazy good that my friend has already put in her order for next Passover – she wants 4 dozen.  The macaroons are always requested, even by those who detest coconut.  And this years matzoh toffee and chocolate bark, satisfied all of our sweet tooth’s.

When I was perusing the Internet for additional wheat free recipes, I came across my bookmark file marked “recipes to try”.  One in particular was Heidi Swanson’s Chocolate Puddle Cookies.  Every single recipe I have created from either Heidi’s blog or her cookbook, Super Natural Cooking, have been perfectly delicious. Heidi’s chocolate puddle cookie recipe calls for walnuts, but I, nor my family, are not huge walnut fans.  I swapped out the walnuts for hazelnuts and came up with a wheat free, gluten free cookie that I plan to keep in my cookie jar year round.

When ever I do step outside of the “white-flour” box, I am always amazed at how good I feel eating in a more whole way.  I always vow to make the switch, but then the fear rolls in. Rather than face my fear (that every recipe will be a disaster), I succumb to old habits.  After sampling these cookies, as well as all the other wonderful foods I have created over this past week, I have decided it is time to face my demons.  I am on a quest to challenge myself, use the guidance of friends like Carrie, Molly, Shauna, and countless others to show me the light.  Wish me luck!

Hazelnut Chocolate Puddle Cookies


Ingredients

3 cups(310 g) hazelnut meal
4 cups(453 g) confectioner’s (powdered) sugar
1/2 cup plus 3 tablespoons(60 g) unsweetened cocoa powder
scant 1/2 teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon vanilla extract

Instructions

• preheat oven to 320*and position racks in the top and bottom third. line two rimmed baking sheets with parchment paper.
• sift together the hazelnut meal,confectioner’s sugar, cocoa powder, and sea salt. then add the egg whites and vanilla. the dough is very sticky and takes a few strokes to come together. stir until well combined.
• using a 1 tablespoon ice cream scooper, spoon the batter onto the prepared sheets in mounds, allowing for lots of room between cookies. my cookies didn’t expand as much as Heidi’s, but I still left plenty of room between cookies. avoid placing the batter too close to the edge of the pan.
• bake until they puff up. The tops should get glossy, and then crack a bit – about 12 -15 minutes. I rotated the pans mid way through baking.
• cool on racks.  once completely cool, remove to a plate. they will keep in an airtight container for a couple days.

The Urban Baker / SusanSalzman.com

Related Posts:
Flourless Peanut Butter Cookie – Linden and Rosemary
Flourless Peanut Butter + Chocolate Cookie – Technicolor Kitchen
Flourless Chocolate Cookies – Wing it Vegan
Flourless + Low Sugar Cookies – Kalyn’s Kitchen
Insanely Delicious Flourless Peanut Butter Cookies – Apple and Spice

Showing 23 comments
  • Reply

    Susan I love that cookies are flourless and use ground hazelnuts. I too am a huge fan of Heidi Swanson’s recipes.

    • Susan
      Reply

      i love making things with ground hazelnuts…such a yummy and distinct taste!

  • Deliciously Organic
    Reply

    I’m a fan of her recipes too. This recipe looks great! I’m so excited for you to continue to explore the world of whole grain flours. I’ve found they are so much more flavorful. Can’t wait to try these!

  • Kristen
    Reply

    You can’t go wrong with her recipes, for sure! These look delicious. Love the photos!

  • Amanda
    Reply

    Man, I totally have hazelnut on the brain… and then you go and post this amazing recipe!! Its a must try girl!

    • Susan
      Reply

      saw your cake – you and i are on the same wavelength! xx

  • Steph @Lick My Spoon
    Reply

    mmm looks delightfully decadent! love chocolate and hazelnut combo, and…may i add, i can’t believe these are made without any butter! must try stat

    • Susan
      Reply

      i know, right! Steph – you will not even miss the butter. trust me!

  • megi
    Reply

    I made so many nut recipes this past week but I’ll definitely try this one too!

    • Susan
      Reply

      nuts and matzoh! i am kind of over the matzoh thing…but i will try and continue on the light gluten thing – loving the way that i feel!

  • yummychunklet
    Reply

    These sound delicious! Can’t wait to try my hand at them this weekend.

    • Susan
      Reply

      if you do, please let me know how you like them. we are somewhat addicted to them over at our house!

  • Allison [Haute Box]
    Reply

    These look so tasty!

  • what katie's baking
    Reply

    these look interesting, but super delicious!
    i’d like to try them!

    • Susan
      Reply

      Kaite, you won’t be disappointed with these. They are so delicous!

  • Maria
    Reply

    I need to make these very soon!

  • Carolyn Jung
    Reply

    The name alone gets to me. Puddle cookies? OK, how cute does THAT sound? Like, very! 😉

    • Susan
      Reply

      I can’t take credit for the name, Carolyn. but I can give myself credit for the hazelnut/cocoa combo. So good..kind of like a macaroon without all the work!

  • Jamie
    Reply

    Made these and loved them so much! I’m on a low-carb diet so i substituted 1TBS of Stevia for the sugar. They come out to be about 1.75g carb per cookie. Might try a bit of conola oil next time to moisten them a bit.

    • Susan
      Reply

      sounds fantastic! I love these cookies and so do my kids!

    • Beth
      Reply

      These sound delicious but I was concerned about all the sugar so this substitution is really intruiging, but, not being much of a baker or cook, I’m kind of confused about the measurent… 1 tablespoon of stevia for 4 full cups of sugar? Can this really be right?

      • Susan
        Reply

        Hi Beth – I hate to say it, but I have no idea how to convert sugar to stevia. Carolyn at http://www.alldayidreamaboutfood.com would be a great person to ask this question to. If you do decide to reach out to her, I would love to hear what advice she gives you!! Good Luck!

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