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 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.
hazelnut chocolate chip cookies
Makes about 24 biscuits
Based on these biscuits.
ingredients
1 cup/120g whole hazelnuts
1 cup/100g rolled flaked 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/100g organic unrefined coconut oil, melted
1 tsp vanilla essence
½ cup/135g maple syrup
preparation
1. Preheat the oven to 180C/350F.
2. Spread the hazelnuts on a baking tray and bake for 12 minutes. While they’re 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.
3. Place the oats in a food processor fitted with an S-blade and pulse until it resembles coarse flour.
4. Transfer to a bowl, add flour, hazelnuts, baking powder, chocolate buttons and salt – stir to combine and set aside.
5. In a small pan, melt coconut oil, remove from heat, whisk in vanilla essence and maple syrup.
6. Pour wet ingredients into dry ingredients and combine well with your hands or a spoon.
7. Divide the dough between two prepared baking trays. Place a spoon of dough onto a baking sheet and press down with your wet finger or a fork. Place them about 2-inches apart, they spread when baking.
8. Bake for 20 minutes, or until golden. Cool completely and enjoy!
Note
- 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.
Goodness shared from Stacey
