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These Hazelnut Oatmeal Chocolate Chip Cookies bring together toasted hazelnuts, hearty rolled oats, rich dark chocolate, and naturally caramel-like coconut sugar for a wonderfully satisfying treat.
Ground roasted hazelnuts form the flavorful base, giving the cookies a deep, nutty richness and a buttery-tasting quality without using dairy.
Rolled oats add a pleasant texture, while chopped dark chocolate or chocolate chips create pockets of indulgent chocolate throughout every bite.
Light spelt flour helps bring everything together into a soft, scoopable dough, and a short bake leaves the cookies lightly golden.
With just 10 minutes of preparation and straightforward ingredients, these cookies are an easy choice for everyday baking.
They’re also completely vegan, making them a delicious option when you want a homemade cookie with wholesome, nutty character and plenty of chocolate app
Low Sodium Hazelnut Oatmeal Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Toast the Hazelnuts: Spread the 150 grams (1 cup) raw hazelnuts on the prepared baking sheet and roast for about 8 minutes, until fragrant.
- Cool and Grind the Hazelnuts: Let the roasted hazelnuts cool slightly, then process them in a food processor until they become a hazelnut meal. Keep the oven on and set the same baking sheet aside for baking the cookies.
- Combine the Wet Ingredients: In a large mixing bowl, whisk together the 80 grams (⅓ cup) softened coconut oil, 2 tablespoons water or non-dairy milk, and 2 teaspoons vanilla extract. The mixture will not fully combine at this stage, which is normal.
- Add the Coconut Sugar: Whisk the 150 grams (¾ cup) coconut sugar into the mixture until incorporated and a thick paste forms.
- Build the Dough: Add the ground hazelnut meal, 100 grams (1 cup) rolled oats, 150 grams (1 cup) light spelt flour, ½ teaspoon baking soda, and ¼ teaspoon sea salt. Stir with a wooden spoon or spatula just until combined; a few streaks of flour are fine.
- Fold in the Chocolate: Add the 100 grams (½ cup) chopped dark chocolate or chocolate chips and fold gently until evenly distributed throughout the dough.
- Portion the Cookies: Using a spoon or cookie scoop, portion the dough into 16 even scoops on the prepared baking sheet.
- Flatten the Dough: Gently flatten each portion slightly with the palm of your hand.
- Bake the Cookies: Bake at 180°C (350°F) for 8–10 minutes, or until the cookies are lightly golden in colour.
- Cool on the Baking Sheet: Leave the cookies on the baking sheet for 10 minutes after baking so they can cool and set.
- Finish Cooling: Transfer the cookies to a wire rack and allow them to cool completely.
- Store the Cookies: Keep the cooled cookies in a sealed container for up to 5 days, or freeze them for up to 3 months.
Notes
- Toasting the hazelnuts before grinding them brings out their aroma and gives the cookies a richer, more pronounced nutty flavor.
- The coconut oil should be softened before mixing.
- Don’t worry if the coconut oil, water or non-dairy milk, and vanilla do not fully blend when whisked together; the recipe specifically notes that this is normal.
- After adding the coconut sugar, the mixture should become a thick paste.
- When combining the dry ingredients, stir only until the dough comes together. A few streaks of flour are fine at that stage.
- Flatten each portion of dough slightly before baking to help create the intended cookie shape.
- Bake until the cookies are lightly golden, rather than waiting for them to become deeply browned.
- Allow the cookies to rest on the baking sheet for 10 minutes before transferring them to a wire rack.
- Store cooled cookies in a sealed container for up to 5 days, or freeze for up to 3 months
Chef’s Secret
The most important flavor-building step is roasting the hazelnuts before turning them into meal.
Keep a close eye on them during the approximately 8-minute roast and remove them when they become fragrant.
This toasted hazelnut base gives the finished cookies their distinctive richness and buttery-tasting character, so avoid skipping this step.
Serving Suggestions
These cookies are delicious served on their own as a simple sweet treat, especially once completely cooled and the chocolate has set.
For a more indulgent serving, pair them with coffee, tea, or your favorite non-dairy drink.
They can also be arranged on a dessert platter alongside fresh fruit or served slightly warm so the chocolate feels softer and more melty.
Conclusion
These hazelnut oatmeal chocolate chip cookies are an easy, satisfying bake with a beautifully nutty base, hearty oats, coconut sugar, and generous dark chocolate.
Toasted hazelnuts add extra depth and richness, while the lightly golden finish gives the cookies an inviting homemade character.
With simple preparation and just 30 minutes of total time, they make a wonderfully approachable treat for everyday baking.
