Crunchy, nutty, but still a little bit gooey on the inside, the whole family will love these Oaty Hazelnut Cookies. They have all the deliciousness of regular cookies with no refined flour and no white sugar!
I love experimenting with healthier alternatives to my favourite foods. I will admit, many times I try and fail! But these cookies were definitely a success in my eyes. While they are still a treat, they are a far better choice than the average cookies you buy in the supermarket.
The first, and most important difference, is they contain no flour! Instead, this recipe uses blended oats. Regular flour is often stripped of its nutrients during processing. So while the blended oats resemble flour, they still contain the all important fibre!
Fibre actually helps slow the absorption of sugars and reduce the spike in blood sugars when you want a sweet treat. These cookies are also packed with hazelnuts which are a great source of healthy fats which can also help ease blood sugar spike.
I made these cookies for my husband to celebrate his first Father’s Day! They were a VERY big success, and would also be great for weekend treat for kids too.
Here’s What You Need
- Oats
- Hazelnuts
- Chocolate chips
- Oat milk
- Maple syrup
- Coconut oil
- Baking powder
If You Love Oaty Hazelnut Cookies, Try These Recipes Too!
- Perfect Chocolate Chip Cookies
- Ayurvedic Chocolate Milk with Hazelnuts
- Fudgy Flourless Brownies
- The Best Vegan Banana Bread
Are You Going to Make These Oaty Hazelnut Cookies?
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Oaty Hazelnut Choc Chip Cookies
Ingredients
- 1 1/3 cup oat flour (just blend oats!)
- 2/3 cup maple syrup
- 3 tbsp coconut oil
- 1 tbsp oat milk
- 2 tsp baking powder
- 1/4 cup chopped hazelnuts
- 100 g chocolate chips
Instructions
- Preheat oven to 180 C
- Make the oat flour by quickly blending 1 + 1/3 cup of rolled oats
- Add to a large mixing bowl and combine with maple syrup, coconut oil, oat milk and baking powder
- Next, add chopped hazelnuts and chocolate chips and stir thoroughly
- Line a baking tray with parchment paper
- Take 1 tbsp of the mixture and roll into a ball – place on baking tray and gently press with the back of a spoon (they will expand as they cook)
- Repeat until the mixture is gone (makes roughly 8-10 cookies) making sure there is enough space between each one
- Bake for 10-12 minutes until golden brown
- Cool on wire rack for about 10 minutes and then they are ready to enjoy!
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