Gluten Free Nutella Chocolate Chip Cookies with Hazelnuts and Dried Strawberries

INGREDIENTS

• 1 cup (5 oz or 140 g) dried strawberries (you can use dried cherries if you can’t find dried strawberries)
• 1 teaspoon balsamic vinegar
• 2 teaspoon hot water (from tap is ok)
• 2 1/2 cups (350 g) Cup4Cup gluten free flour (or another commercially available gluten free flour mix w/1 teaspoon of binder like xanthan gum, guar gum, flax meal or milled chia seed)
• 1/2 cup (70 g) almond flour or meal (or the same amount of almonds, crushed to powder in a food processor or blender)
• 1 cup (100 g) cocoa powder
• 1 1/4 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 3/4 cup (170 g or 1 1/2 sticks) unsalted butter, at room temperature
• 1 cup (220 g) dark brown sugar
• 1 cup (200 g) white granulated sugar
• 1/2 cup (160 g) Nutella spread
• 2 large eggs
• 2 teaspoon vanilla
• 1 1/2 cups (270 g) dark chocolate chip
• 1 cup (140 g) hazelnuts, chopped
• 1 tablespoon Maldon sea salt, cypress flake salt or some other chunky or flaky finishing sea salt
• 1/2 cup + 2 tablespoons (100 g) sweet rice flour
• 1/4 cup + 2 tablespoons (70 g) teff flour
• 1/4 cup + 1 tablespoon (50 g) white rice flour, superfine
• 1/4 cup (50 g) buckwheat flour
• 1/4 cup (40 g) mesquite flour
• 1/4 cup (35 g) cornstarch
• 1/2 cup (70 g) hazelnut flour or meal (or the same amount of hazelnuts crushed to a powder in a food processor or blender)
• 1/2 cup (50 g) cocoa powder
• 1/2 cup (50 g) carob powder