Hazelnut Chocolate Chip Oatmeal Cookies (Edit recipe)

Delicious Gluten-free Hazelnut Chocolate Chip Oatmeal Cookies made with melted butter, coconut sugar, hazelnuts and oats. The perfect chewy oatmeal cookie recipe that will keep you coming back for more.

10 minutes

14 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	324
Fat:	24 g
Carbohydrates:	25 g
Protein:	9 g
Cholesterol:	12 g
Sodium:	76 mg
Fiber:	5 g
Sugars:	6 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 30

Ingredients

2 cup Hazelnut, dry roasted and skin removed
0.5 cup Almond Butter, 150g
0.75 cup Unsalted Butter, melted
1 cup Coconut Sugar, 168g
2 whole Eggs
1 tsp Pure Vanilla Extract
2 cups Quick Cooking Oats, gluten-free
0.333 cup Oat Flour, 52g
0.5 tsp Baking Soda
0.5 tsp Sea Salt
1.5 cup Dark Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Take one cup of the hazelnuts and coarsely chop with a knife. Set aside.
Add the remaining one cup of hazelnuts to a food processor or blender and pulse until you have a coarse meal. Set aside.
In a large mixing bowl combine the melted butter, coconut sugar and almond butter and with a hand or stand mixer combine the ingredients.
Next, mix in the eggs and vanilla.
Add the ground hazelnuts, quick cooking oats, oat flour, baking soda and salt and mix until everything is combined.
Add the chocolate chips and coarsely chopped hazelnuts. Mix until just combined.
Cover the bowl and let chill in the refrigerator for 2-4 hours or overnight.
Once the dough has chilled, preheat your oven to 350 and line a baking sheet with parchment paper.
Scoop out about a heaping tablespoon of batter (I prefer a cookie scoop for this) and place on the baking sheet and slightly flatten the top.
Bake for 12-14 minutes or until edges are slightly browned. Let the cookies cool on the pan for a few minutes and then move to a cooling rack.
Repeat with remaining cookie dough.