Crunchy Chocolate Chip and Hazelnut Oat Cookies

These crunchy chocolate chip and hazelnut oat cookies are the ultimate delight for those seeking intense flavors and textures in every mouthful. Using only the finest ingredients like decadent dark chocolate, wholesome oats, crunchy toasted hazelnuts, and coconut sugar as sweetener, these cookies pack a flavor punch and are also healthy.

A stack of crunchy chocolate chip and hazelnut oat cookies layered on a vintage book.

This chocolate-rich dessert is the perfect healthy recipe that doesn’t compromise on taste and texture. Plus, they only take minutes to make and the process is really easy. You can even make them with your kids. They will have a lot of fun preparing them and it’s a great way to get them involved in the kitchen. 

If, like me, you like a sweet treat with your afternoon coffee or tea, then you will love these chocolate hazelnut cookies. The combination of chocolate with a subtle hint of hazelnut and a butterscotch aftertaste makes these cookies the perfect accompaniment to the rich and earthy aromas of your cup of coffee or tea. If you are not a coffee or tea drinker, then a delicious cup of milk will be delightful. The ultimate treat for a blissful afternoon. 

A stack of chocolate and hazelnut oat cookies next to a bottle of milk.

Why are These Crunchy Chocolate Chip and Hazelnut Oat Cookies Sweetened with Coconut Sugar?

Coconut sugar is a great natural sweetener alternative. I used it mostly for its heavenly taste, and for complementing all the rich chocolaty and nutty flavors in this oat cookie recipe. I also like the fact that it is natural and sustainable. Compared to its refined counterparts, coconut sugar is less processed, has a lower glycemic index, and is more nutritious. That being said, coconut sugar is still sugar and should be consumed in moderation. Read more about the potential health benefits of coconut sugar. 

What does coconut sugar taste like?

Coconut sugar has a distinct and unique flavor profile. It has a rich, caramel-like taste with a hint of butterscotch. The flavor is deep and slightly earthy, with notes of sweetness that are not as intense as brown sugar. It can also have a slightly toasted coconut aftertaste. Due to its complex flavor, coconut sugar adds depth and complexity to any sweet dish. 

A half eaten chocolate oat cookie on top of another chocolate oat cookie.

Can I Replace the Coconut Sugar With Other Sweeteners?

If you don’t have coconut sugar on hand or just prefer not to use it, brown sugar is a great alternative. It has a very similar taste profile but is a bit less intense. This would be my personal choice, but you can replace it with any other sweetener of your choice.

Here are a few tips on how to replace it successfully with other types of sugar:


Replacing coconut sugar with other sweeteners in recipes can be done, but it’s essential to consider the unique characteristics of each sweetener to achieve the desired taste and texture. Here are some common alternatives and tips for substitution:

  1. Granulated White Sugar: White sugar is a straightforward substitute for coconut sugar in equal quantities. Keep in mind that white sugar has a sweeter taste than coconut sugar, so you might need to adjust the amount to avoid making the dish too sweet.
  2. Brown Sugar: Brown sugar can be used as a 1:1 replacement for coconut sugar. Since brown sugar contains molasses, it will add a slightly different flavor and moisture to the recipe.
  3. Honey: Honey is sweeter than coconut sugar, so you’ll need to use less honey than the amount of coconut sugar called for in the recipe. For every cup of coconut sugar, you can try using ½ to ¾ cup of honey and reduce the liquid in the recipe slightly. 
  4. Maple Syrup: Similar to honey, maple syrup is sweeter than coconut sugar, so use it in a reduced quantity. For every cup of coconut sugar, you can substitute around ¾ cup of maple syrup and reduce the liquid in the recipe.
  5. Agave Nectar: Agave nectar is sweeter than coconut sugar, so you’ll need to use it in a reduced amount. For every cup of coconut sugar, try using around ⅔ cup of agave nectar and reduce the liquid in the recipe.
  6. Stevia: Stevia is a highly concentrated sweetener, so only a small amount is needed to replace coconut sugar. You’ll need to adjust the recipe to account for the reduced volume and the absence of bulk from the sugar.

When substituting sweeteners, especially in baking recipes, keep in mind that different sweeteners can affect the texture and moisture level of the final product. It may take some experimentation to find the perfect balance, so don’t be afraid to try different combinations and adjust the quantities according to your taste preferences.

A stack of crunchy oat cookies on a book.

Can I Make These Crunchy Chocolate Cookies Vegan?

You can easily make these oat cookies vegan. You can do this by simply replacing the butter with vegan butter or coconut oil, and using a mix of flax seeds and water to replace the eggs. The results might differ slightly, but overall it should work fine.

Can These Chocolate Chip Oat Cookies Be Made Gluten-Free?


These crunchy chocolate cookies can be made gluten-free without much effort. Simply replace the wheat flour in the recipe with almond flour, make sure to use gluten-free oats, and tweak the level of hydration and fat a bit. When you’re replacing wheat flour with almond flour in recipes, it’s important to note that you cannot do a direct one-to-one substitution. 

Tips on how to make these chocolate chip cookies gluten-free:

  • Replace the 200g (1 1/6 cup) of wheat flour with 180g (1 3/4 cup) of almond flour. 
  • Reduce the amount of butter from 225g (1 cup) to 200g (3/4 cup).
  • Add a whole extra egg, instead of just an extra egg yolk.
  • Pay attention to the baking time, as almond flour cooks faster than wheat flour. Just keep an eye on the cookies while baking.

Use your intuition when making these crunchy chocolate chip and hazelnut oat cookies gluten-free. The tips above are just guidelines. You might not need to add the extra egg and you might need to adjust the amount of almond flour you add. Take it step by step and asses the cookie batter. The end result should be a thick cookie batter that holds its shape and is not too dry or too runny. 

Ingredients Needed to Make These Crunchy Chocolate and Hazelnut Oat Cookies:

Ingredients needed for crunchy chocolate chip and hazelnut oat cookies laid on a table
  •  plain flour (all-purpose flour)
  •  dark chocolate chips
  • toasted and chopped hazelnuts
  • room temperature unsalted butter
  • coconut sugar
  • vanilla extract
  • ​eggs
  • old fashioned oats (rolled oats)
  • bicarbonate of soda (baking soda)
  • a pinch of sea salt

How to Make Crunchy Chocolate Chip and Hazelnut Oat Cookies:

  • Preheat the oven to 180°C (356°F). 
  • Lay the hazelnuts and oats on two different oven trays.
A photo collage of toasted hazelnuts and oats.
  • Bake them in the heated oven for about 10-15 minutes. Just to slightly toast them. 
  • Take them out of the oven and let them cool off completely.
  • In a large bowl, cream the butter, coconut sugar, and vanilla extract. For best results, use an electric mixer.
  • Add in the eggs and mix well.
  • Mix the salt and bicarbonate of soda in the flour.
The process of making crunchy chocolate chip and hazelnut oat cookies
  • Start incorporating the flour mixture into the wet ingredients.
  • In a food processor, pulse the hazelnuts until roughly chopped. 
Chopping toasted hazelnuts in a food processor
  • Using a wooden spoon or spatula, fold in the oats, chocolate chips, and ground hazelnuts.
The process of making crunchy chocolate chip and hazelnut oat cookies
  • Using a cookie scoop or a spoon, scoop out the cookie batter and form cookie dough balls.
  • Place them on a baking sheet or baking tray lined with parchment paper. 
  • Bake cookies for about 15 minutes, or until golden brown and have crispy edges.
  • Take the cookies out and place them on a wire rack to cool off.
The process of making crunchy chocolate chip and hazelnut oat cookies
  • Once cool, they will become more crispy.
  • Serve and enjoy!

Tips and tricks for a perfect oat cookie:

  • ​Avoid using other types of oats than the ones mentioned, for the best crunchy texture. 
  • Use chocolate chunks instead of chocolate chips for a more chewy middle.
  • Replace the chocolate with raisins if you don’t like chocolate.
  • If you prefer a chewy texture, skip the toasting of hazelnuts and oats, and replace the coconut sugar with brown sugar.
  • If you like a more intense chocolate flavor, add a tablespoon of cocoa powder to the mixture. Reduce the flour amount accordingly.
  • Keep an eye on the cookies while baking them. You want to avoid burning them as they will become bitter.

Happy baking!

A half eaten chocolate and hazelnut oat cookie among other chocolate and hazelnut oat cookies.

If you prefer a more soft and chewy cookie, then check out these delicious white chocolate and lemon cookies.

A stack of crunchy chocolate chip and hazelnut oat cookies layered on a vintage book.

Crunchy Chocolate Chip and Hazelnut Oat Cookies

AndreeaB
These crunchy chocolate chip and hazelnut oat cookies are rich and intense in chocolaty, nutty, and butterscotch flavors. A party in your mouth with every bite. Paired with a glass of milk or as a coffee treat, these crunchy cookies will quickly become your favorite. Super quick and easy to make. Perfect fun cooking project for kids as well.
4.67 from 3 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine international
Servings 32 servings
Calories 175 kcal

Ingredients
  

  • 200 g plain flour (all-purpose flour) (approx. 1.6 cups)
  • 150 g dark chocolate chips (approx. 3/4 cups)
  • 100 g hazelnuts (approx. 2/3 cups)
  • 225 g unsalted butter (room temperature) (approx. 1 cup)
  • 250 g coconut sugar (approx. 1 cup)
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1 egg yolk
  • 200 g rolled oats (old-fashioned oats) (approx. 1 1/4 cup)
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 pinch salt

Instructions
 

  • Preheat the oven to 180°C (356°F)
  • Lay the hazelnuts and oats on two different oven trays.
  • Bake them in the heated oven for about 10-15 minutes. Just to slightly toast them.
  • Take them out of the oven and let them cool off completely.
  • In a large bowl, cream the butter, coconut sugar, and vanilla extract. For best results, use an electric mixer.
  • Add in the eggs and mix well.
  • Mix the salt and bicarbonate of soda in the flour
  • Start incorporating the flour mixture into the wet ingredients.
  • In a food processor, pulse the hazelnuts until roughly chopped.
  • Using a wooden spoon or spatula, fold in the oats, chocolate chips, and ground hazelnuts.
  • Using a cookie scoop or a spoon, scoop out the cookie batter and form cookie dough balls.
  • Place them on a baking sheet or baking tray lined with parchment paper.
  • Bake cookies for about 15 minutes, or until golden brown and have crispy edges.
  • Take the cookies out and place them on a wire rack to cool off.
  • Once cool, they will become more crispy.
  • Serve and enjoy!

Notes

  • Avoid using other types of oats than the ones mentioned, for the best crunchy texture. 
  • Use chocolate chunks instead of chocolate chips for a more chewy middle.
  • Replace the chocolate with raisins if you don’t like chocolate.
  • If you prefer a chewy texture, skip the toasting of hazelnuts and oats, and replace the coconut sugar with brown sugar.
  • If you like a more intense chocolate flavor, add a tablespoon of cocoa powder to the mixture. Reduce the flour amount accordingly.
  • Keep an eye on the cookies while baking them. You want to avoid burning them as they will become bitter.

Nutrition

Serving: 31gCalories: 175kcal
Keyword coconut sugar cookies, crunchy chocolate chip and hazelnut oat cookies, crunchy oat cookies, easy oat cookies, healthy chocolate cookies, refined sugar free cookies
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