Is it wrong if I’m openly admitting that before these Chocolate Hazelnut Cookies were baked I preferred them?! My advice is to simply bake half and leave the remainder unbaked and then whatever decision you make it’ll be a win-win situation since you’ll have the best of both worlds. Should I not be so blunt? I think I caught this attitude from my German boyfriend! In England, we’re often accused of beating around the bush and never actually making our point – I’m not sure if that’s good or bad, but one thing I can say is, it’s more honest at least!
The only biscuits I’ve made to date with oat flour are oat cakes (or crackers if you prefer) and nobody in my friends circle was keen on them, but at least there were more for me- I was their number one fan! If you’ve read any of my other posts, you’ll know by now that I am an avid lover of all things sweet so it was only a matter of time before I made a pudding using oat flour in some way or form- mainly because everything else ran out.
Chocolate Hazelnut Cookies Recipe
Serving size:
Makes 12 cookies
Ingredients for Chocolate Hazelnut Cookies:
- 175g gluten-free oats
- 100g unsweetened cocoa powder
- 65ml coconut oil
- 75g coconut sugar
- 1tsp vanilla extract
- ½ tsp baking powder
- 60g roasted hazelnuts
- 100ml soya milk
Method:
- Preheat oven to 180C.
- Blitz the oats in a food processor to a fine flour.
- Combine all ingredients together except for hazelnuts and mix into a smooth dough.
- Fold in the hazelnuts.
- Make 12 small balls and flatten onto a baking tray lined with greaseproof paper.
- Bake for 12 minutes.
Made this Recipe?
If you had a go at this recipe please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
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