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Ingredients
- 1 cup butter at room temperature (I use grass fed butter), 2 sticks
- 1/4 cup plus 1powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups Bob Red Mills All Purpose Gluten Free Flour
- 1/2 cup chocolate-hazelnut spread at room temperature (recommended: Nutella is gluten-free)
Ingredients
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Instructions
- For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely about 30 minutes.
- Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.
Recipe Notes
Per cookie (38); Calories: 104; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 1 gram; Total carbohydrates: 11 grams; Sugar: 6 grams; Fiber: 0 grams; Cholesterol: 13 milligrams; Sodium: 2 milligrams
Enjoy the Journey!
Gluten Free Lady
Read more at http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-drop-cookies-recipe/index.html?oc=linkback
Gluten Free Lady www.glutenfreelady.com
