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Patricia M.

Low Sodium Hazelnut Oatmeal Chocolate Chip Cookies

Rich, nutty, and chocolate-filled, these vegan hazelnut oatmeal cookies combine roasted hazelnuts, rolled oats, coconut sugar, and dark chocolate for a simple homemade treat with a lightly golden finish and satisfying texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 16 cookies
Course: Cookies, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 150 grams 1 cup raw hazelnuts
  • 80 grams ⅓ cup softened coconut oil
  • 2 tablespoons water or non-dairy milk
  • 2 teaspoons vanilla extract
  • 150 grams ¾ cup coconut sugar
  • 100 grams 1 cup rolled oats
  • 150 grams 1 cup light spelt flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 100 grams ½ cup dark chocolate, chopped, or chocolate chips

Equipment

  • Baking sheet
  • Parchment paper
  • Food processor
  • Large mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Spoon or cookie scoop
  • Wire cooling rack

Method
 

  1. Preheat the Oven: Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. Toast the Hazelnuts: Spread the 150 grams (1 cup) raw hazelnuts on the prepared baking sheet and roast for about 8 minutes, until fragrant.
  3. 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.
  4. 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.
  5. Add the Coconut Sugar: Whisk the 150 grams (¾ cup) coconut sugar into the mixture until incorporated and a thick paste forms.
  6. 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.
  7. 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.
  8. Portion the Cookies: Using a spoon or cookie scoop, portion the dough into 16 even scoops on the prepared baking sheet.
  9. Flatten the Dough: Gently flatten each portion slightly with the palm of your hand.
  10. Bake the Cookies: Bake at 180°C (350°F) for 8–10 minutes, or until the cookies are lightly golden in colour.
  11. Cool on the Baking Sheet: Leave the cookies on the baking sheet for 10 minutes after baking so they can cool and set.
  12. Finish Cooling: Transfer the cookies to a wire rack and allow them to cool completely.
  13. 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