sweet

Chocolate Hazelnut Oat Cookies (vegan | gluten-free)

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Is it wrong if I’m openly admitting that before the cookies were baked they actually tasted much better?! In my opinion, the raw version was a notch above the cooked biscuit. Should I not be so blunt? I think I caught this attitude from my German boyfriend! In England, we’re often accused of beating around the bush and never actually making our point – I’m not sure if that’s good or bad, but one thing I can say, is it’s more honest at least!

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Don’t get me wrong, the baked cookie also tastes good, I just happened to prefer it in dough format. If you’re not sure at this point, my advice is to simply bake half and leave the remainder unbaked and then whatever decision you make it’ll be a win-win situation since you’ll have the best of both worlds.

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The only biscuits I’ve made to date with oat flour are oat cakes (or crackers if you prefer) and nobody in my friends circle was keen on them, but at least there were more for me- I was their number one fan! If you’ve read any of my other posts, you’ll know by now that I am an avid lover of all things sweet so it was only a matter of time before I made a pudding using oat flour in some way or form- mainly because everything else ran out.

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I didn’t really know if the texture would be good or bad so I couldn’t afford to get the flavour wrong. Almost anything in life is unlikely to pan out badly with a chocolate hazelnut combo in it so that just made common sense. For added measure I threw in some whole hazelnuts to lift the texture profile, just in case!

 

Serving size:

Makes 12 cookies

 

Ingredients:

  • 175g gluten-free oats
  • 100g unsweetened cocoa powder
  • 65ml coconut oil
  • 75g coconut sugar
  • 1tsp vanilla extract
  • ½ tsp baking powder
  • 60g roasted hazelnuts
  • 100ml soya milk

 

Method:

  1. Preheat oven to 180C.
  2. Blitz the oats in a food processor to a fine flour.
  3. Combine all ingredients together except for hazelnuts and mix into a smooth dough.
  4. Fold in the hazelnuts.
  5. Make 12 small balls and flatten onto a baking tray lined with greaseproof paper.
  6. Bake for 12 minutes.

 

Just so you know, the dough can also bypass the baking and be eaten directly in its raw, delicious, chewy form as a bare naked cookie dough- I didn’t end up making the second batch…12 minutes was way too long to wait for some much-needed chocolate cookie!

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