hazelnut – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 18 Apr 2017 00:12:34 +0000 en-US hourly 1 Rose Hazelnut Chocolate-Chip Cookies https://theherbalbakeshoppe.com/recipe/rose-gluten-free-chocolate-chip-cookies/ https://theherbalbakeshoppe.com/recipe/rose-gluten-free-chocolate-chip-cookies/#respond Tue, 16 Feb 2016 16:56:21 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1443
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Granted, sometimes a recipe needs work. When I mixed together the first batter for these cookies I used almond flour and coconut sugar. I kept thinking that it looked too wet and dark but I hoped that after a short time in the refrigerator, it would bake up fine. As I carried the covered bowl of batter to the refrigerator, I became distracted with something I left on the counter and put the batter bowl down quickly on top of the washing machine, which was churning my Sunday laundry. Note: never do this. In a split second the glass bowl of batter was face down on the floor, shattered in millions of pieces, batter splashed everywhere. I admit, I began to cry as I cleaned it up. After about an hour collecting myself, I began again and in the end I believe it was divine intervention for the first was a batter that should not have been baked. The new one looked much better using organic granulated sugar and hazelnut flour (I did not have almond flour left). The final result these extremely delicate but totally scrumptious chocolate chip morsels, totally gluten-free. Perhaps an egg would have helped them to hold together and I plan to try them that way another day. For now, my children all approved, and that works for me just fine. Possibly the brightening spirits rose petals worked their magic.

Rose Hazelnut Chocolate-Chip Cookies
Roses, known in the realm of herbal medicine as nervines, soothe anxiety, depression and grief. While a bouquet may be common practice, seldom do we take their essence internally. For these cookies, I used a commercially made extract and infusion, which really is no different than adding vanilla extract or vanilla beans soaked in milk. The subtle rose flavor barely peaks through and the result is a very delicate and gluten-free cookie bite, just right for a little heart nourishment.
Servings Prep Time
48cookies 45minutes plus 1 hour refrigeration
Cook Time
10-12minutes
Servings Prep Time
48cookies 45minutes plus 1 hour refrigeration
Cook Time
10-12minutes
Ingredients
  • 1 1/4cup hazelnut flour
  • 1/2cup coconut flour
  • 1/4cup oat flour
  • 1tsp ground flax seed
  • 1 tsp baking powder
  • 1/2tsp baking soda
  • 1pinch kosher salt
  • 1/2cup organic unsalted butter, softened
  • 1/2cup organic granulated sugar
  • 1tsp vanilla extract
  • 1tsp rose petal extract
  • 3/4cup rose infused coconut milk2 tsp dried rose petals + 1 cup organic coconut milk
  • 3/4cup milk chocolate chips
Instructions
  1. Remove any stems or other green parts from rose petals.
  2. Prepare rose infused coconut milk. Combine both liquid and solid portion of coconut milk in small saucepan. Heat on lowest setting, stirring occasionally until all of solid portion has melted and combines with liquid portion. Bring just to simmer. Add rose petals, simmer for 2 minutes, then remove from pot heat, cover and steep for 20 minutes.
  3. Prepare rest of ingredients while rose petals are infusing in coconut milk.
  4. In small mixing bowl, combine hazelnut flour, oat flour, coconut flour, ground flax seed, baking powder, baking soda, and salt. Whisk to thoroughly combine. Set aside.
  5. In large mixing bowl, softened and cream butter. Add sugar and thoroughly mix to combine. Add vanilla extract and rose extract.
  6. After 20 minutes of infusing coconut milk with rose petals, uncover and allow to cool for 10 minutes in pan. Strain through fine sieve or cheesecloth, pressing on rose petals to extract as much liquid as possible.
  7. Measure ¾ cup of infused coconut milk and allow to come to room temperature. Add half of milk to butter and sugar mixture, whisk to blend. Add rest of milk, whisking to combine.
  8. Add half of dry ingredients to wet ingredients and mix with wooden spoon until combined. Add remainder of dry ingredients and mix thoroughly.
  9. Stir in chocolate chips. Cover batter with plastic wrap and refrigerate for at least one hour.
  10. When ready to bake, preheat oven to 350°F. Drop by rounded teaspoons of batter on to cookie sheets approximately one inch apart. Cookies will not spread a lot in baking.
  11. Bake for 10-12 minutes until just beginning to turn brown. Cool on wire racks.
Recipe Notes

*Unsweetened coconut milk is approximately 20% fat. It naturally separates into liquid and solid portions at room temperature. Look for organic brands in BPA-free containers.

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic butter, sugar, coconut milk and flours if available.

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