Dishing Up the Dirt

Chocolate Chip Hazelnut Cardamom Cookies

This post is sponsored by Bob’s Red Mill. All opinions are my own.

These cookies are everything I love in a treat. Not too sweet, perfectly spiced, and the nutty flavor from the hazelnut flour ties everything together. I’ve loved the texture I’ve gotten in the past working with almond flour but in the spirit of keeping my ingredients local I was happy to learn that the hazelnut flour that my friends at Bob’s Red Mill source is from my neck of the woods. Major win! These cookies are sweetened with honey and the addition of dark chocolate chips and a pinch of cardamom make them my favorite cookie of the moment. They’re perfect with a cup of coffee in the morning or as a quick treat after lunch at the farm. Because the hazelnut flour has more oil than traditional flours you don’t need to use as much fat in the recipe. Just two tablespoons of butter is all these cookies call for. I hope you all enjoy these cookies as much as we do.

Pour a cup of coffee or a giant glass of milk, grab a cookie and dig in!

Cheers from Tumbleweed Farm

Chocolate Chip Hazelnut Cardamom Cookies

Prep Time: 10 minutes    Cook Time: 12 minutes    Serves: 14 cookies

  • 2 tablespoons melted butter
  • 3 tablespoons honey
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups hazelnut flour 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips
  • Flakey sea salt

Preparation

  1. Pre-heat the oven to 350F and line a baking sheet with parchment paper.
  2. Add the melted butter and honey to a large bowl and mix well. Add the egg and vanilla and continue to stir.
  3. In a separate bowl mix together the hazelnut flour, baking soda, cardamom and salt.
  4. Add the dry ingredients to the wet ingredients until well incorporated. Fold in the chocolate chips.
  5. Scoop out 1 tablespoon rounds of the batter and place on the prepared baking sheet. Lightly press down on the top of each cookie to flatter slightly. Sprinkle the top of each cookie with a few pinches of flakey sea salt. Bake in the oven for about 12 minutes or until the bottoms are browned.
  6. Let the cookies cool for about 5 minutes on the try before moving to a wire rack to cool completely.
  7. Store in a sealed container for 5 days.

Notes

*Cooking times will vary from kitchen to kitchen


Leave a Reply

3 thoughts on “Chocolate Chip Hazelnut Cardamom Cookies

  1. Chris says:

    Looks delicious. I have some of Bob’s almond flour at home. Should I add extra fat if I want to make this substitution?

  2. Kristie Saumure says:

    Loved them!! Thanks for a great recipe 🙂

  3. irina says:

    These were wonderful and very surprising as i’ve never baked with hazelnut flour before. Will the substitution to regular flour or almond work as well?

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