Sometimes you just get a craving for some chocolate hazelnut spread, so why not whip some up. These sugar cookie sandwiches with chocolate hazelnut filling were pretty amazing.
Wheat Free Sugar Cookies
1 cup sugar
1 cup coconut oil
2 egg yolks
2 teaspoons vanilla
2 1/4 cups Flour Blend (see below)
This is easier to do with a mixer, but can be done by hand. Cream sugar and coconut oil in a mixer at medium speed. Add egg yolks and vanilla and continue to mix until well stirred. Add flours and salt.
Cover and refrigerate for an hour or longer.
Like most w/f dough, this didn’t roll out as easily as for wheat flour dough, but if you do it in small batches you can roll it quite thin. Although be careful because it is somewhat crumbly.
Once it’s at the right thickness, use cookie cutters to make some beautiful shapes.
Bake at 350°F for 8-15 minutes. Be careful as they brown quickly.
Gluten-Free Flour Blend: 2 cups rice flour, 2/3 cup corn starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. You can store the remainder to use again. This is the perfect flour blend for sugar cookies.
Chocolate Hazelnut Spread
1 cups hazelnuts
1 cup walnuts
1 tsp vanilla
3/4 cup powdered sugar
1/3 cup cocoa
2 tbsp walnut oil (though any would do)
2 tbsp coconut oil
Start by placing nuts in the food processor, once they are finely ground add other ingredients. Can add a small amount of soy milk to make creamier.