Note: This recipe can be scooped into drop cookies and baked right away or refrigerated and rolled out to be cut with cookie cutters.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a small bowl of measuring cup, combine 1/4 C water with 4 tsp Espresso Powder. Stir until dissolved. Set aside.
In a large bowl, combine hazelnut flour, GF flour, salt and baking powder. Stir well and break up any lumps in the flours. Set aside.
In the bowl of an electric mixer, combine sugar and coconut oil. Beat on medium speed for 203 minutes. Add in the egg and yolk and beat about 90 seconds more. Add in the vanilla. Turn mixer to lowest setting. Slowly add the espresso liquid. Then add in the flour mixture. Stir just until combined.
OPTION 1: If you’re cooking these right away, scoop into balls about 1-1/2” in diameter. Place onto prepared baking sheet. about 2 inches apart. Flatten slightly with your fingers.
OPTION 2: If you’re going to cut out shapes, wrap the dough in plastic wrap. Flatten into a disc about 1 inch thick and place in the refrigerator 2 hours or overnight. Remove from refrigerator, roll our to about 1/8” thick. Cut into shapes. Place back into freezer for 15 minutes prior to baking, this helps the cookies keep their shape when baking.
Bake in preheated oven for 10 minutes or until edges are set. Remove from oven and cool on the baking sheet for 2 minutes. Remove to wire rack to cool completely.
Place chocolate chips into a microwave safe bowl. Microwave on 50% power for 2-3 minutes, stirring every 30 seconds. Once melted, drizzle the chocolate over the cooled cookies. Let sit until chocolate hardens. Store in an airtight container.