Cookies are my favorite sweet treat, and they’re also my favorite thing to bake. They’re not fussy like a cake, they’re easily portioned, and most importantly, always delicious. These cookies have both ground hazelnuts and buttery oats which gives them a wonderfully nutty taste.

Hazelnuts and rolled oats are toasted and ground before adding to the cookie dough, so those flavors are in every single bite. There’s also a bit of chocolate, because hazelnuts and chocolate just go together. Feel free to add more chocolate if you’d like the cookies to be closer to a classic chocolate chip cookie, but more grown up.

HAZELNUT, TOASTED OAT, AND CHOCOLATE COOKIES

Makes approximately 30 cookies (measured at 35 g)

INGREDIENTS

• 1 3/4 cup flour (219 g) all-purpose flour
• ¾ cup (60 g) rolled oats
• 2/3 cup (105 g) hazelnuts
• 1 teaspoon kosher salt
• 13 tablespoons (185 g) unsalted butter, room temperature, plus a pat of butter for the oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 large egg, at room temperature
• 3/4 cup (165 g) light brown sugar
• 3/4 cup (150 g) white sugar
• 2 teaspoons vanilla
• 4 ounces (115 g) semi-sweet chocolate
• 1 teaspoon instant espresso powder (optional)
• sea salt for sprinkling

INSTRUCTIONS

Preheat the oven to 350 F. Line baking sheets with silicone mats or parchment paper.

In a sauce pan over medium heat, melt a pat of butter (about half of a tablespoon). Add the oats and stir constantly until fragrant, about 4-5 minutes. Set aside. 

Toast the hazelnuts once the oven has reached 350 degrees for approximately 12-15 minutes, or until they are lightly browned. To remove most of the skins, wrap them in a paper towel or tea towel on a flat surface and rub back and forth.

With a food processor, grind the hazelnuts and oats in to a fine powder. Whisk the oats, hazelnuts, flour, salt, baking powder, baking soda, and espresso powder in a bowl.

Chop the chocolate in to fine pieces and shards.

Beat the butter and sugar until light and fully, approximately 1 1/2 – two minutes. Add the egg and vanilla and beat another 30 seconds or until combined. Add the flour mixture and pulse just until combined; fold in the chocolate.

Roll the balls using a rounded tablespoon. I measured my cookie dough pieces at 35 grams each. Bake for 10 -10 1/2 minutes. Do not overcook–take them out before they look done. Let the cookies cool on the baking sheet for five minutes then transfer them to a cooling rack.