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Parve
Easy
7 Servings
Allergens 
20 Minutes
Diets
These rich, chewy cookies are so easy to make with only five ingredients. The cookies have a deep, molasses flavor. These Easy Hazelnut Cookies are dairy-free and gluten-free, with optional decoration instructions. Skip, or substitute, the decorative topping if making these for Passover. Makes 14 cookies
1 (12-ounce) jar hazelnut butter (oil and all)
2 eggs
1/2 teaspoon Manischewitz Kosher Salt
1/2 teaspoon ground ginger, such as Pereg
3/4 cup Haddar Brown Sugar
1 cup white chocolate candy melts
2 tablespoons diced freeze-dried strawberries
1/4 cups finely chopped roasted, salted hazelnuts
Prepare a cookie sheet or sheet pan with Gefen Parchment Paper. Do not grease the pan or the paper. Preheat oven to 400 degrees Fahrenheit.
Place all cookie ingredients into a medium mixing bowl. Combine using a hand mixer on low speed until the ingredients combine, then increase to medium speed for two minutes to fully smooth out the dough. Ignore or drain off excess oil.
Use a two tablespoon scoop to place dough balls one inch apart on the prepared pan. Then use a fork to gently flatten the dough balls.
Bake at 400 degrees Fahrenheit for 10 minutes. Then immediately remove the cookies from the pan onto a cooling rack.
Melt the candy melts using a double boiler method. Place a glass bowl over a pan of boiling water. Make sure the bowl is big enough not to sink into the water.
Dip the cooled cookies halfway into the melted candy coating. Place back onto a cooling rack. Sprinkle with hazelnuts and strawberries. Place the cookies into the refrigerator for five to 10 minutes to set up.
Sponsored by Gefen
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