Chewy and moist hazelnut cookies that are loaded with chocolate chips in every bite! Made with oat flour and sweetened only with dates they are a healthier version of cookies and they are so delicious that they will easily become one of your favourites!
I am going to be honest here and say that I am not too crazy about cookies. I like them, but if I was offered a variety of sweet treats a cookie would probably be the last thing I would pick. The reason for this is probably that they are usually so small you can only enjoy them for three to four bites, yet they can still be as dense as a piece of cake.
I do enjoy baking my own cookies though as I can always use a sweet snack between breakfast and lunch, something to have with my coffee or a dessert after dinner.
Yesterday I made one of my favourite cookie recipes again: chewy hazelnut cookies with chocolate chips. They are super simple and easy to make and they are totally addicting!
The ingredients include:
- Oat flour and hazelnut meal – both of which you can easily make yourself by processing oats or whole hazelnuts to a fine flour or coarse meal
- Dates – here you can use whatever kind you can get your hands on. However, you will have to process them to a date paste and, if due to a lack of blender or food processor you need to mash them with a fork, you should choose a softer kind such as Medjool dates.
- Peanut butter – and heaps of it. If you are not a fan you should be able to substitute it with another kind of nut butter without a problem.
- Hazelnut oil – but you can use another neutral oil such as canola or sunflower oil as well.
- Chocolate chips – because in my opinion cookies are missing something if they don’t contain any chocolate!
Basically, no special ingredients you wouldn’t be familiar with, and most of them you might even have on hand!
The dough is rather sticky due to the use of dates and peanut butter, but it’s very easy to form balls out of it with your hands.
Note: You absolutely NEED to press them flat with your hands or a fork before you bake them. They are not going to spread otherwise. I believe this is due to the peanut butter, at least I have read it before and it’s the same with another peanut butter cookie recipe I make pretty often. Whatever the reason, press them flat!
I hope you’ll enjoy these cookies as much as I do. And if you do, I would love to hear about that. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Chewy hazelnut chocolate chip cookies
- 200 g pitted dates
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 150 g oat flour
- 50 g hazelnut meal
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 100 g peanut butter
- 50 ml hazelnut oil or other neutral oil
- 1 teaspoon vanilla extract
- 100 g vegan chocolate chips
Preheat oven to 175 degrees Celcius. Pour hot water over the dates and let them soak for ten minutes. Mix the ground flax seeds with 3 tablespoons of water and let it sit for a few minutes as well.
In a bowl, combine oat flour, hazelnut meal, baking soda and baking powder.
Drain the dates and process them to a paste in your food processor or mash them well with a fork. Then stir in the flax ‘egg’, peanut butter, canola oil and vanilla extract.
Using your hands, combine the dry and the wet mixtures and incorporate the chocolate chips. It’s supposed to be a sticky mixture.
Line a baking sheet with baking paper and drop dough by rounded tablespoonfuls. Flatten them with your hands.
Bake for around 12-15 minutes (20-22 cookies). Take them out of the oven and let them cool down on the baking sheet for a few minutes, then transfer them to a rack.