These chocolate chip cookies are my all time fave cookie I’ve ever had! Okay, I might have said that on a few cookie recipes I’ve posted – but believe me when I say, these really are one of a kind!
I love these cookies because they’re gluten free, dairy free, and seriously melt in your mouth delicious! Not only that, but they’re made with HAZELNUTS which are a very special nut because they can grow locally here, where I live on Salt Spring Island!
I love using hazelnut flour in baked goods because hazelnuts can grow locally (to me), they’re highly nutritious, literally taste like a Ferrero Rocher melting in your mouth, and best of all – I find grinding my own is a much more affordable option than a lot of the other alternative gluten free flours on the market (although I know not everyone has access to affordable hazelnuts) . Hazelnut flour makes for such a great alternative flour to almond flour.
This recipe is very similar to one of my other previous (and very popular) cookie recipes, ‘The Best & Most Simple Chocolate Chip Cookies‘ however I tweaked it slightly to work with the hazelnuts – and think they’re tastier than ever!
I hope you love them as much as I do!
Ingredients
Dry
– 1 and 1/4 cups whole oats
– 1 cup hazelnuts (preferably raw not roasted)
– 1/2 tsp. baking soda
– 1/4 tsp. sea salt
Wet
– 1/2 cup raw cane sugar
– 1 Tbsp. maple syrup
– 2 Tbsp. melted coconut oil (be sure to not over heat!)
– 1 large pasture raised egg (must be large otherwise add 1/2 Tbsp. more coconut oil)
– 1/2 cup dark chocolate chips
Instructions
Yield: 12 cookies
– Pre-heat oven to 330oF convection
– Grind oats in a blender to make oat flour
– Place oats in a larger bowl
– Grind hazelnuts in the blender (separately of the oats) to make into a fine flour like consistency
– Place hazelnut flour into the bowl with the ground oats, along with sea salt and baking soda. Mix until well incorporated
– Add the wet ingredients one by one to the bowl of dry ingredients, stirring after each addition.
– Fold in chocolate chips. I find it useful to use my hands to ensure they are well incorporated
– Place golf ball size dough balls on a cookie tray, evenly spaced. Do not flatten!! They will lightly flatten on their own as they bake – so do not do it with your hands!
– Bake for 9-11 minutes (depending on the heat of your oven and the size you made your cookies they may take longer or shorter). You will know they are finished when they no longer look wet on top, but still appear golden in colour.
– Place on a cooling rack before storing in an air tight container on the counter for 5 days or in the freezer for any longer (although truthfully doubt they will ever last 5 days!) 🙂
