Crunchy Chocolate Chip and Hazelnut Oat Cookies
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.
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
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