I promise you these Hazelnut Chocolate Chip Cookies will win the family over. They’re perfect for dunking in (non-diary) milk, making ice ‘cream’ sandwiches or by themselves – honestly, anything goes.They’re also VEGAN, gluten-free, refined sugar-free and perfect for baking with smaller kids because all you really need is ONE mixing bowl and a few simple ingredients. Have fun with the recipe and let us know how you like it. Happy baking!

Ingredients

1 ¼ cup coconut palm sugar

1 teaspoon sea salt

½ cup coconut oil, melted

¼ cup almond milk (any nut milk works)

1 teaspoon vanilla extract

1 ½ cup gluten-free oat flour

½ teaspoon baking soda

1/3 cup toasted hazelnuts

1 cup dairy-free chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, whisk together the sugar, salt, and coconut oil.
3. Add the almond milk and vanilla and whisk until the sugar has dissolved and the batter is smooth.
4. Sift in the oat flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
5. Fold in the chocolate chips and toasted hazelnuts.
6. Cover the cookie batter and chill for 30 minutes.
7. Scoop the cookie batter and place on cookie sheets with about 1-inch gaps in between each cookie to allow for spreading.
8. Bake 12-15 minutes or until cookies begin to brown.
9. Cool completely before serving. Enjoy!

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