Guittard Cranberry Chocolate Hazelnut Cookies

Guittard Cranberry Chocolate Hazelnut Cookies

Course: Dessert
Cuisine: American
Keyword: Cookies
Difficulty: Easy
Brand: Guittard
Servings: 36 cookies
Author: Jen Musty

Equipment

  • 1 Oven
  • 1 Whisk
  • 1 Small Bowl
  • 1 Spoon/Spatula
  • 1 Parchment-Lined Sheet Trays
  • 1 Refrigerator

Ingredients

  • 115 g dried cranberries (apple juice sweetened)
  • 45 g orange juice
  • 4 g orange zest
  • 180 g refined coconut oil, melted or VERY soft
  • 52 g Just Date Organic Date Syrup
  • 30 g water
  • 5 g ground flaxseed/flaxseed meal (optional, but will help cookies bind)
  • 5 g Prova Gourmet Madagascar Bourbon Vanilla Extract
  • 45 g Just Date Organic Date Sugar
  • 96 g gluten-free oat flour
  • 96 g sorghum flour
  • 80 g unblanched hazelnut meal/flour
  • 5 g kosher salt
  • 90 g Guittard Santé No-Sugar-Added 72% Dark Chocolate Baking Chips
  • 50 g unblanched hazelnuts, toasted & chopped
  • Flaky sea salt for topping optional

Instructions

  • Preheat the oven to 350°F.
  • Combine dried cranberries, orange zest, and orange juice in a small bowl to hydrate. Set aside.
  • Combine coconut oil, date syrup, water, flaxseed, and vanilla in a separate small bowl, whisking until well combined.
  • Combine date sugar, all flours, and salt in a medium bowl until well combined, sifting as needed, if flours and/or sugar contain any lumps. Make a well in the center of your dry ingredients.
  • Pour coconut oil mixture into the center of the well in your dry ingredients. Mix with a spoon or spatula until almost combined. Add soaked cranberry mixture, chocolate, and hazelnuts, and fold in, mixing until cookie dough is fully combined.
  • Scoop slightly heaping tablespoonfuls of dough (or use a #60 cookie scoop) onto parchment-lined sheet trays, 1-inch apart. Flatten with the palm of your hand until cookies are approximately ½-inch thick. Top each cookie with a pinch of sea salt if desired.
  • Bake in the center of the oven, for 12-14 minutes until barely firm, and lightly browned on the edges.
  • Allow to cool before transferring from sheet tray, and enjoy!

Notes

Dough keeps well in fridge for up to 1 month. Increase bake time by 1-2 min if baking from cold dough.
** for thinner, crispier, shortbread-type cookies, roll dough to 1/4-inch thick between sheets of parchment and chill until very firm. Cut into small rounds and bake until slightly firm to the touch.

 

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