Description
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.
Ingredients
Scale
- 2 cups blanched hazelnuts, divided
- ½ cup creamy almond butter (150g)
- ¾ cup grass-fed butter, melted
- 1 cup coconut sugar (168g)
- 2 eggs
- 1 tsp vanilla extract
- 2 cups gluten free quick cooking oats
- 1/3 cup gluten-free oat flour 52g
- ½ tsp baking soda
- ½ tsp sea salt
- 1.5 cups dark chocolate chips
Instructions
- Take one cup of the blanched 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.
Keywords: hazelnut chocolate chip cookies, oatmeal cookies with hazelnut, hazelnut oatmeal cookies, gluten-free chocolate chip oatmeal cookies,