Here’s why you’ll love these slice-and-bake eggless cookies: they’re easy to make, require no fancy equipment, have the most wonderful buttery melt-in-the-mouth texture and the hazelnut + chocolate combination is simply to die for.
In a large bowl, mix together the butter and sugar with a wooden spoon until combined and smooth. Do no beat, whip, whisk or otherwise aerate the mixture – you only want it combined.
Add the milk and vanilla paste, and mix until combined.
Sift the gluten free flour blend, xanthan gum and salt into the butter mixture. Add the chopped hazelnuts and chocolate, and mix everything together until combined and the add-ins are evenly distributed.
As the dough comes together, you might find it easier to switch from a wooden spoon to kneading with your hands. The final dough shouldn't be sticky to the touch, but might be on the softer side.
Shape the dough into a 5 inch/10 cm log (with a 2 inch/5 cm diameter), wrap in cling film or baking/greaseproof paper, and chill in the fridge for at least 1 - 2 hours or in the freezer for at least 30 - 60 minutes.
When properly chilled, the dough should feel very firm/hard to the touch.
Adjust the oven rack to the middle position, pre-heat the oven to 355 ºF (180 ºC) and line a large baking sheet with baking/greaseproof paper.
Once chilled, unwrap the cookie dough log and roll it in the demarara sugar (optional). If the sugar doesn't stick, lightly brush the cookie dough with water or milk – this will help the sugar adhere to the log surface.
Slice the log into 1/3 inch/1 cm slices. If any chunks of hazelnuts or chocolate break away during slicing, press them back in place.
Transfer the cookies onto the lined baking sheet at least 1/2 inch/1.5 cm apart, and bake at 355 ºF (180 ºC) for 16 - 20 minutes or until golden brown around the edges.
Cool on the baking sheet for about 10 minutes, then transfer onto a wire cooling rack to cool completely.
Sprinkle with flaky sea salt (optional) and enjoy!
Storage: The cookies keep well in a closed container in a cool dry place for 1 - 2 weeks.
Note 1: I used Doves Farm Freee plain gluten free flour blend, which contains no xanthan gum. You can also mix up your own blend with 50% white rice flour, 30% potato starch and 20% maize flour.
Recipe by The Loopy Whisk (www.theloopywhisk.com).