Photo of Choc-chunk hazelnut cookies by WW

Choc-chunk hazelnut cookies

5
5
5
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
24
Difficulty
Moderate

Ingredients

Hazelnuts

1 cup(s), (140g)

Reduced fat oil spread

100 g

Caster sugar

¼ cup(s), (55g)

Brown sugar

¼ cup(s), (55g)

Egg(s)

1 medium

Flour, plain, gluten free

½ cup(s), (65g)

Rice flour

cup(s), (60g)

Dark chocolate

100 g, (gluten-free) coarsely chopped

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper.
  2. Process ¾ cup (105g) hazelnuts in a food processor until finely ground. Coarsely chop remaining nuts.
  3. Using electric beaters, beat spread and caster and brown sugars in a medium bowl until light and fluffy. Add egg and beat until combined. Stir in plain and rice flours, chocolate, hazelnut meal and chopped hazelnuts. Roll level tablespoons of mixture into balls. Place on prepared trays, about 5cm apart, and flatten slightly. Bake for 12–15 minutes or until golden. Cool on trays. Serve.

Notes

Store in an airtight container for up to 1 week.