These biscuits were inspired by my 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.

What worked very well with these biscuits was 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.

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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 or fine brown rice flour

1 tsp baking powder

⅓ cup/70g 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, some skins will 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 and 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 spoonful of dough onto a baking sheet and press down with your wet finger or a fork. Place them about two inches apart; they will spread when baking.
  8. Bake for 20 minutes or until golden.  Cool completely, and enjoy!

tip

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

Goodness shared from Stacey