15 Apr Chocolate Hazelnut Cookies
These cookies are very forgiving. If you want a textured cookie, don’t grind the oats or the hazelnuts too finely. If you want a smoother cookie, grind both very finely. I made mine very quickly so my ingredients weren’t super smooth but I do enjoy texture so I was fine with that. I also made my own hazelnut butter but you can find it already made in the natural food stores. Make sure to use natural though. For the chocolate chips, I used ones with a high coco content so they do melt into the cookie but when eating them warm, this is really yummy. If you prefer a little more sweetness, you can increase the maple syrup to ½ cup although I prefer my treats not too sweet so 1/3 (even ¼ cup) was enough for me.
Ingredients: (10 cookies)
- ¾ cups oat flour (or whole oats ground to a fine flour)
- ½ cup ground hazelnuts (or whole hazelnuts that you will grind)
- 1/3 cup cacao powder (raw coco powder)
- A pinch of salt
- 3 tbsp. hazelnut butter (I used almond hazelnut)
- 1 ½ tbsp. soft or melted coconut oil
- 1/3 cup maple syrup (you can use ½ cup if you want sweeter cookies)
- ½ cup dark chocolate chips (I used 70% coco content)
- Preheat oven to 350 degrees F.
- (If you are making your own hazelnut meal, on a sheet pan, toast hazelnut in the oven for approx. 10 minutes making sure they do not burn. Remove from oven and let cool a few minutes so you can handle. Place hazelnuts in a clean dish towel and rub them with each other (this could be messy because the skins start to fall out). Once most skins have been removed from hazelnuts, grind in a food processor to obtain flour).
- Mix oat flour, ground hazelnuts, cacao powder and salt in a bowl.
- In another little bowl, mix together hazelnut butter, coconut oil and maple syrup.
- Mix syrup mixture into the dry ingredients and add chocolate chips.
- Stir everything together and form 10 cookies on a baking sheet lined with a parchment paper.
- Bake for approximately 8 minutes if you want nice chewy cookies.