Vegan Chocolate Hazelnut Cookies
Servings: 20 2 1/2-inch cookies
Ingredients
- 1 cup + 2 Tablespoons oat flour see Step #2
- 6 Tablespoons unsweetened cocoa powder or raw cacao powder
- 1 teaspoon baking soda
- 1 teaspoon flaky sea salt or fine grain sea salt
- 2 cups roasted and skinned hazelnuts preferably unsalted or 2 ½ cups hazelnut meal*
- 3 Tablespoons melted unrefined coconut oil
- 1 cup pure maple syrup
- 2 teaspoons pure vanilla extract or hazelnut liquor such as Frangelico
- ½ cup dark or semisweet chocolate chips or chunks
Instructions
- Line 2 baking sheets with unbleached parchment paper.
- If you need to make oat flour, place 1 ½ cups rolled oats in a food processor and process until powdery.
- Place oat flour, cocoa powder, baking soda, and salt in a mixing bowl and whisk together.
- Place hazelnuts in a food processor and blend into a fine meal. Add oil, maple syrup and vanilla and process until mixture has the consistency of natural nut butter.
- Stir hazelnut mixture into flour mixture. Fold in chocolate chips. CHILL BATTER FOR AT LEAST 30 MINUTES.
- Preheat oven to 350 degrees.
- Use a 1 ¾ -inch ice cream scooper to form dough into balls, and place on baking sheets. Do not place cookies too close to each other since they will spread when they bake. You can fit 10 on a sheet. Bake 13-15 minutes or until cookies begin to crisp around the edges and tops look dry.
- Cool a few minutes and then transfer to wire rack to cool completely
Notes
*I find these cookies taste better with whole hazelnuts that you grind at home as opposed to using the hazelnut meal.