Simple Way to Prepare Thomas Keller Hazelnut Oatmeal Chocolate Chip Cookies

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, hazelnut oatmeal chocolate chip cookies. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Hazelnut Oatmeal Chocolate Chip Cookies is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Hazelnut Oatmeal Chocolate Chip Cookies is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook hazelnut oatmeal chocolate chip cookies using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Hazelnut Oatmeal Chocolate Chip Cookies:

1. Make ready 1 c hazelnuts
2. Get 1 c rolled oats
3. Get 1 c spelt flour
4. Get 1/2 c coconut sugar
5. Prepare 1/3 c chocolate chips
6. Make ready 1/2 tsp baking soda
7. Prepare 1/4 tsp salt
8. Prepare 1/4 c coconut oil, melted
9. Prepare 2 Tbsp maple syrup
10. Get 2 Tbsp mylk
11. Prepare 2 tsp vanilla extract

Instructions to make Hazelnut Oatmeal Chocolate Chip Cookies:

1. Preheat the oven to 350F/180C and line a baking sheet with parchment paper.
2. Place the hazelnuts on the baking sheet and roast for about 8 minutes, or until fragrant. Let them cool slightly before grinding into a coarse meal.
3. In a large bowl, combine the ground hazelnuts, oats, flour, coconut sugar, chocolate chips, baking soda, and salt.
4. In a smaller bowl, mix the coconut oil, maple syrup, mylk, and vanilla. Whisk it well with a fork until it turns into a lighter, more viscous liquid. This shouldn't take more than half a minute.
5. Add the coconut oil mixture to the dry ingredients and stir until everything is incorporated. I used my hands to make sure it was well mixed. You might have some issues with chocolate chips not wanting to stay in the dough, but just stick them into the cookies once they're on the baking sheet.
6. Use a spoon or ice cream scoop (mine was a #3 size) to drop even amounts of cookie dough onto the prepared baking sheet. Flatten them slightly with your hands.
7. Bake in the preheated oven for 8-10 minutes, or until golden in colour. Cool on the sheet for ten minutes before removing and cooling fully on a rack. Store in a sealed container for up to five days, if they last that long.

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