We eat gluten-free so when I see I recipe that appeals to me, I have to study it a bit to see if I can turn it into a gluten-free version. Success today! This is the recipe in it's original 'format':
http://www.kingarthurflour.com/recipes/chocolate-hazelnut-cookies-recipe
In order to make it edible for my gluten-free husband, I had to omit the flour and substitute. I took a leap of faith in myself and used the recipe, as is (except for the wheat flour) and added a couple teaspoons of xanthan gum powder to the mix and used the gluten-free flour mix from Nuts.com. I've tried many brands and this has become my go-to flour for baking these days.
The cookies didn't turn out as thick as shown in the picture on the link but they are thin and chewy . . . which is what I like in a cookie. The mixture of hazelnut spread, unsweetened cocoa powder, and some powdered espresso provided a very tasty cookie.
So, you see, this is a 'two-way' cookie! If you are avoiding wheat products, it is possible with this recipe. If gluten-intolerance isn't a problem for you, just follow the recipe as stated.
