I had a craving to make something classic...something everyone loves. You can't really go past chocolate chip cookies & milk for snack satisfaction.
However, I wanted to make these gluten free so the lovely Jas from the Gluten Free Scallywag could enjoy them too!
Well, as it turns out Oats aren't actually gluten free. So I retract my previous statement about these being gluten free...cause uh...they're not. However, I'm sure you can replace the oat flour with a REAL gluten free flour!
These cookies are crispy on the outside and chewy on the inside - just how I like them! The hazelnuts add a beautiful flavour to them and I just like dark chocolate so it is taking considerable will power not to overeat these little ones.
150g organic butter (unsalted)
1/2 cup white sugar
1/2 cup soft brown sugar
1 tsp vanilla extract
1 3/4 cups oat flour
100g dark cooking chocolate, chopped
1/4 cup roasted hazelnuts, chopped
Preheat oven to 160 degree celsius.
Beat the butter, vanilla essence and sugars together until creamy and smooth (1-2 minutes.) Add the egg and beat until the mix lightens and is a whipped consistency.
Stir in the oat flour (I ground whole oats in a nut grinder) until well combined, then fold through the chopped chocolate and hazelnuts until evenly distributed.
Spoon tablespoon size balls onto a lined baking tray; these spread quite a bit so ensure there is sufficient space in between them.
Bake for 16-20 minutes until golden.
Cool on a wire rack and try not to burn your mouth sneaking a few here and there. I think these take better once they have cooled because they are lovely and chewy.