hazelnut chocolate chip cookies (vegan)

10th November 2011

What inspired these biscuits is a desire for a healthier version of a hazelnut and chocolate biscotti biscuit I bought the other day at a well-known cafe in Ramat Hasharon.  I couldn’t stop eating them and once finished, it left me desiring more.  So I had to replace this desire with a healthier version, which was much more satisfying than the original source.

I think what worked very well with these biscuits is that I had no flaked oats, so I had to finely process jumbo oats which became more of the consistency of coarse flour.  It is also important to lightly toast the hazelnuts making the flavour richer.  They will become lightly toasted when you remove the outer skin by using the method below.

P1010512

P1010510
hazelnut chocolate chip cookies

Makes about 34 biscuits

Based on these biscuits

I prefer baking batches one tray at a time, but two trays can be baked together.  Rotate the trays from top to bottom and front and back once while baking.

ingredients :

1 cup/120g whole hazelnuts

1 cup/100g rolled oats

1 cup/130g whole spelt/ brown rice flour

1 tsp baking powder

⅓ cup/60g small dark chocolate buttons

⅛ tsp rock salt

½ cup/120ml organic unrefined coconut oil, melted

1 tsp vanilla essence

½ cup/120ml maple syrup

preparation:

Preheat the oven to 180C/350F. 

Spread the hazelnuts on a baking tray lined with baking paper and bake for 12 minutes.  While they are still warm, rub the nuts in a towel to remove the skins.   Inevitably there will be some skins that refuse to peel away, but no matter.  Roughly chop, and set aside.

Place the oats in a food processor fitted with an S blade and pulse until it resembles coarse flour. Transfer to a medium bowl and add the flour, toasted hazelnuts, baking powder, chocolate buttons and salt. Stir to combine and set aside.

In a saucepan over medium heat, melt the coconut oil.  Remove from heat, whisk in the vanilla essence and maple syrup.  Pour the wet ingredients into the dry ingredients and combine well with your hands or a spoon.

Divide the dough between two prepared baking trays.  Place a small teaspoonful of mixture on a baking sheet and press down with your wet finger or a fork dipped into water.   I like to place them about 2-inches apart, as they do spread out when baking.  Bake for  20 minutes, or until golden.  Cool completely and enjoy!

Goodness shared from Stacey

Print Friendly, PDF & Email

2 comments

  • trinsch

    hi – these look really wonderful. love oat cookies, biscuits… oat everything 🙂

    tell me, do you know a place here in israel where you can buy seeds for kale? i have yet to find it in the shops, so i wanted to grow it. but cannot find it in any of my surrounding mashtolot up here near gan schmuel.

    have a great day.

    • goodnessis

      hi trinsch, I got my seeds from overseas but just this season the place which i get my vegetable seedlings for my garden for the first time has kale seedlings which he recieved from a farmer. This is the website: http://ecolution.co.il He is doing amazing things here and is worth making the trip to pick up any seedlings for the garden . He has everything and more… good luck stace

Leave a Comment

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie