Dark Chocolate Hazelnuts Oatmeal Cookies
Your search for delicious, homemade dark chocolate oatmeal cookies has officially come to an end: these cookies are made with whole-grain spelt flour, dark chocolate, and crunchy hazelnuts. They are universal for every time of the year! Thanks to coconut oil and coconut palm sugar, they stay soft for a long time.
Ingredients
- 200 g whole grain spelt flour
- 6 g baking powder
- 150 g coconut palm sugar
- 150 g oats
- 80 g hazelnuts (peeled from skin, slightly roasted)
- 100 g dark chocolate (min. 70% cocoa)
- 1 teaspoon ceylon cinnamon
- ¼ teaspoon nutmeg
- 140 g coconut oil (melted, room temperature)
- 2 eggs
- ⅓ teaspoon sea salt
Instructions
- Toast the hazelnuts in a dry pan to make the skin easier to peel. Chop them coarsely together with dark chocolate and combine with the flour, baking powder, oats, coconut sugar, and spices. If you're using rolled oats, grind them very shortly in a food processor beforehand.
- Whisk the eggs, add salt, and room temperature melted coconut oil. Mix the dry and wet ingredients until everything is combined. You can help yourself with a wooden spoon because the ingredients will be a bit harder to combine. The cookie dough should be sticky, with no dry parts.
- Preheat your oven to 190°C (375°F), and line two baking trays with parchment paper. Drop by heaping spoonfuls onto a baking tray and leave some room in between. They will spread, but not too much. My cookies were about 40-45 g each. Don't bother with making them perfectly round, they will be prettier if the edges are looking imperfect.
- Bake them for 11-12 minutes on a medium rack. Once baked, let them cool for 5 minutes on the baking tray, then transfer them to a cooling rack to cool completely.
- Store them in plastic or glass boxes or in a metal cookie tin and eat them within a week.
Notes
- If you want, you can chill the cookie mixture in the fridge for about 30 minutes or so. The dough will become a bit easier to work with, but this step isn't necessary. However, don't leave it overnight because it will harden too much.
- If you're having problems with combining wet and dry ingredients (the mixture seems too dry), add 1 teaspoon of milk, but no more than that.
Tried this recipe?Let us know how it was!
Nutrition
Serving: 1cookieCalories: 241kcalCarbohydrates: 26gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 18mgSodium: 90mgPotassium: 119mgFiber: 3gSugar: 10gVitamin A: 30IUVitamin C: 0.3mgCalcium: 44mgIron: 2mg
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.