Sweet sugar free chocolate ganache sandwiched between two crisp gluten free hazelnut cookies. My low carb version of Trader Joe’s chocolate hazelnut cookies. This post is sponsored by Bob’s Red Mill.
Trader Joe’s is like a mecca of inspiration for me. It always has been, even before I developed diabetes and began making the majority of my food from scratch. I would walk down those aisles, eyeballing all the interesting baked goods and prepared meals and I would be tempted to purchase many of them. But then I would think to myself “Well, I can make that!”. That’s not to say that I would leave Trader Joe’s empty handed, because I never do. In fact, I usually buy far more than I intend to. But these days, I stick to the whole foods, the basic ingredients, plus perhaps a few snacky items for the family. And then I go home and add to my ever-growing list of recipe ideas.
One item that has caught my eye over and over lately are the Chocolate Hazelnut Cookies, and it’s no wonder really. I love the chocolate hazelnut combo and I love sandwich cookies and these embody both. The cookies appear to be crisp shortbread-like biscuits with a chocolate hazelnut cream in the center. What’s not to love? Well, aside from the fact that a serving contains more carbs than my pancreas could handle in one go. And although they sound amaze-balls, I’ve now read two separate reviews that say that they are rather ho-hum and fail to deliver a truly good chocolate hazelnut flavour. Oh my, I believe someone just threw down the gauntlet. Can I come up with a homemade version that does deliver the crucial chocolate hazelnut flavour AND is good for you?
Well, I do believe I can. In fact, I do believe I have and it really wasn’t difficult at all. Bob’s Red Mill Hazelnut Meal to the rescue. I adore that stuff and always keep a bag or two on hand. It is the basis for two of my favourite cake recipes, my Low Carb Chocolate Hazelnut Bundt Cake and my Low Carb Chocolate Hazelnut Mousse Cake (um, I am beginning to sense a theme here, are you?). This time, I used it to create some crisp little cookie rounds. The addition of some hazelnut oil gave the cookies just the right hazelnut flavour. Then I simply made some low carb chocolate ganache for the center. Voila. Done. Finito. Trader Joe’s, you might want to take notes.
Disclosure: This post is sponsored by Bob’s Red Mill. All recipes, photography, thoughts, opinions, random tangents and incoherent ramblings are my own.
- 2 cups hazelnut flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 cup butter
- 1/4 cup hazelnut oil
- 1/2 cup granulated Swerve Sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 3 1/2 tbsp butter
- 1 1/2 ounces good-quality unsweetened chocolate chopped
- 3 tbsp powdered Swerve Sweetener
- 1/4 tsp vanilla extract
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Preheat oven to 325F and line a large baking sheet with parchment paper.
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In a medium bowl, whisk together hazelnut meal, baking powder and salt.
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In a large bowl, beat butter and hazelnut oil with granulated sweetener until well combined. Beat in egg and vanilla extract.
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Beat in hazelnut meal mixture until dough comes together.
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Roll dough into scant 1-inch balls and place 2 inches apart on prepared baking sheet (you should get about 36 balls). Press balls down to 1/4 inch thickness with the heel of your hand.
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Bake 12 to 14 minutes, until just beginning to brown around the edges and just barely firm to the touch.
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Remove and let cool on pan 10 minutes, then transfer to a wire rack to cool completely (they will continue to crisp up as they cool).
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In a microwaveable safe bowl, combine butter and chopped chocolate. Heat in 20 second increments, stirring in between, until melted.
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Stir in powdered sweetener and vanilla extract until smooth. Let sit about 10 minutes to thicken.
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Spread about 1 tsp ganache on the bottom of one cookie and then top with another cookie, bottom-side in.
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Repeat with remaining cookies and remaining ganache.
