2/3 cup organic brown sugar
3 Tbsp. oil (vegetable, light olive, or canola)
2 Tbsp. almond milk (or other non-dairy milk)
1 tsp. vanilla extract
1 1/2 cups gluten-free oat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup vegan chocolate chips
1/4 cup raw hazelnuts, finely chopped
1/3 cup vegan chocolate hazelnut butter (I used some made by Justin’s)
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add brown sugar, oil, almond milk, and vanilla. Stir well. Add oat flour, baking powder, baking soda, and salt. Stir well. Add chocolate chips, and hazelnuts, and stir in. Add chocolate hazelnut butter. Stir gently- just until the chocolate hazelnut butter and the dough are swirled together (don’t completely incorporate them). Scoop and press the dough onto an ungreased cookie pan. Bake 10-12 minutes. Makes one dozen cookies.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
Something Vegan on Instagram: