No Flour Hazelnut Chocolate And Cinnamon Cookies Recipes

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CHOCOLATE-CINNAMON COOKIES



Chocolate-Cinnamon Cookies image

A chocolate base cookie with chocolate chips and a cinnamon twist!

Provided by KidBaker33

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
11 tablespoons butter, melted and cooled
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons cocoa powder
1 cup semisweet chocolate chips
2 ½ teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
  • Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.1 g, Sodium 79.6 mg, Sugar 8.3 g

NO-FLOUR HAZELNUT, CHOCOLATE AND CINNAMON COOKIES



No-Flour Hazelnut, Chocolate and Cinnamon Cookies image

This is a recipe by famed Johannesburg caterer and confectioner, Tony Scorgie, and I hope she doesn't mind me sharing this with you. Tony has the amazing ability to "throw together" things and create great food. If using Splenda or Sugalite (South Africa) it should be a fairly diabetic-friendly recipe.

Provided by Zurie

Categories     Drop Cookies

Time 27m

Yield 18-20 cookies

Number Of Ingredients 7

4 1/2 ounces hazelnuts, ground (130 g)
5 ounces confectioners' sugar (150 g icing sugar)
1/2 teaspoon cinnamon
2 ounces cocoa powder, plus extra to dust (50 ml)
4 egg whites, largest size
4 tablespoons superfine sugar (castor sugar, or use sugar substitute)
3 1/2 ounces chocolate chips, preferably the dark kind (100 g)

Steps:

  • Preheat oven to 325 deg F/160 deg C, and line a baking tray with nonstick paper.
  • Mix the ground hazelnuts (weighed after being ground), confectioner's sugar, cinnamon and cocoa powder in a bowl.
  • Whisk the egg whites and superfine (castor) sugar together until stiff peaks form.
  • Fold in the hazelnut mixture and dark choc chips.
  • Spoon tablespoons of the mixture on the tray, but leave about 2 inches between each spoonful to allow for spreading.
  • Bake for 10 - 12 minutes. Lift out on to a cake rack. Dust with cocoa powder.

Nutrition Facts : Calories 124, Fat 6.4, SaturatedFat 1.6, Sodium 13.6, Carbohydrate 17.2, Fiber 2.2, Sugar 13.9, Protein 2.8

CHEWY CHOCOLATE-CINNAMON COOKIES



Chewy Chocolate-Cinnamon Cookies image

Make and share this Chewy Chocolate-Cinnamon Cookies recipe from Food.com.

Provided by Wilfong

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 tablespoons butter or 6 tablespoons margarine, softened
2/3 cup packed light brown sugar
3 tablespoons granulated sugar, plus
1/4 cup granulated sugar, divided
1 egg
1 teaspoon baking soda
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup hershey's cocoa
1/4-1/2 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F.
  • Spray cookie sheet with nonstick cooking spray.
  • Beat butter until creamy.
  • Add brown sugar and 3 tablespoons granulated sugar; beat until blended.
  • Add egg, baking soda, corn syrup and vanilla; beat well.
  • Stir together flour and cocoa; beat into butter mixture.
  • If batter becomes too stiff, use wooden spoon to stir in remaining flour.
  • Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape.
  • Shape dough into 1-inch balls.
  • Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture.
  • Place balls 2-inches apart on prepared cookie sheet.
  • Bake 9 to 10 minutes or until cookies are set and tops are cracked.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.
  • 40 cookies.

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