These oatmeal hazelnut cookies are crunchy on the outside, chewy on the inside, and oh-so-flavourful. With chocolate chips (or chunks!) and lots of buttery flavour from the roasted hazelnuts, they’re the perfect vegan cookie.
Our favourite when hazelnuts are in season, chocolate hazelnut is always a winning combination. Coconut sugar adds a nice caramel note here without being overwhelming, and it’s a good tie-in with the nuts, spelt, and dark chocolate.
Why You’ll Love This Recipe
While this is a slightly more time consuming recipe than regular chocolate chip cookies, with the added step of roasting the hazelnuts, it’s well worth it for the absolute best taste.
- It’s made in one bowl: less dishes, less work – everything is mixed in one bowl, and no need for an electric mixer.
- They freeze well: these are almost as good straight from the freezer and can be frozen for months, so make some to have on hand. The dough can also be frozen.
- They taste great: with a rich flavour and buttery texture, these are some of the best cookies featured on OE. I’m biased towards hazelnuts, though.
Ingredient Notes and Substitutions
- Hazelnuts: substitute a lesser amount of hazelnut meal (120 g) for the ground hazelnuts. Because store-bought hazelnut flour is more finely ground, you use less. There will be a less pronounced hazelnut flavour if subbing this.
- Spelt flour: as usual, plain white flour can be subbed for the light spelt. I haven’t tried this recipe with a GF blend.
- Chocolate: use dark chocolate for the best taste, either chips, chunks, or a roughly chopped bar as pictured.
- Coconut sugar: this recipe hasn’t been tested with any other types of sugar. Another darker type (maple, brown, etc.) might work but can’t be guaranteed.
- Rolled oats: quick cook can be used but will cause a slight textural change. Steel cut oats or other flakes like quinoa can’t be used (spelt flakes are fine).
- Coconut oil: an oil that’s solid at room temperature is necessary here. You can probably use some kind of butter if you can’t have coconut oil.
Step by Step
1. Roast the hazelnuts until golden, about ten minutes.
2. Grind the hazelnuts into meal using a food processor.
3. Mix the coconut oil, water, vanilla, and coconut sugar.
4. Add the dry ingredients and mix into a stiff dough.
5. Mix in the chocolate, using your hands if needed.
6. Scoop equal balls of cookie dough onto the baking sheet. You can also use your hands to form balls.
7. Flatten the cookies slightly with the palm of your hand.
8. Bake for about ten minutes, or until lightly golden.
If you can’t see the recipe video, please watch it here on YouTube instead.
This recipe does have a fairly high ratio of sugar to flour, and while you can reduce it, the resulting cookies won’t spread as much and will resemble hockey pucks more than good chewy cookies.
Unfortunately, some kind of food processor or blender is required for this recipe to grind the hazelnuts. You could probably use a large mortar and pestle but chopping by hand probably won’t work.
Spelt flour cookies will always have a slightly different texture due to less gluten (a little crumblier), and you have to be a bit more careful about not over mixing. Mix too long and you’ll have tough cookies.
Be sure to get raw, unsalted hazelnuts for the best results. Blanched is fine.
How to Store
Storage: keep the cookies in a sealed container in a cool place for up to five days. For longer storage I recommend freezing them.
Freezing: place cooled cookies in an airtight container and freeze for up to three months. The cookie dough can also be scooped as outlined onto a parchment-lined sheet, then frozen and placed into an airtight container. Bake from frozen and add two minutes on to the time listed.
- Follow the recipe order: it’s key that the sugar is mixed with the oil and water first. Mixing it in with the dry ingredients results in a completely different cookie texture.
- Cool the nuts: if the hazelnut meal is still hot when mixed with the dough, it can cause the chocolate to melt before baking.
- Use baking chocolate: while a chocolate bar might have the best taste as is, it has a higher chance of burning when baked and adding an unpleasant element to the cookies.
More Vegan Cookie Recipes
If you make these Hazelnut Oatmeal Cookies or any other dairy-free cookie recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Hazelnut Oatmeal Chocolate Chip Cookies
- 150 grams hazelnuts raw
- 80 grams coconut oil softened
- 2 tablespoons water or non-dairy milk
- 2 teaspoons vanilla extract
- 150 grams coconut sugar
- 100 grams rolled oats
- 150 grams light spelt flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 100 grams dark chocolate, chopped or chocolate chips
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Place the hazelnuts on the baking sheet and roast for about 8 minutes, or until fragrant. Cool slightly before grinding into meal with a food processor. Keep the oven on and use the same baking sheet for the cookies.150 grams hazelnuts
- In a large mixing bowl, whisk together the coconut oil, water, and vanilla. It won't combine, that's normal.80 grams coconut oil, 2 tablespoons water or non-dairy milk, 2 teaspoons vanilla extract
- Add the coconut sugar and whisk to combine. It will form a thick paste.150 grams coconut sugar
- Add the hazelnut meal, oats, flour, baking soda, and salt. Stir with a wooden spoon or spatula until just combined – a few streaks of flour are fine.100 grams rolled oats, 150 grams light spelt flour, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
- Add the chocolate and fold in to evenly incorporate.100 grams dark chocolate, chopped
- Use a spoon or cookie scoop to drop 16 even scoops of cookie dough onto the prepared baking sheet. Flatten each slightly using the palm of your hand.
- Bake in the preheated oven for 8-10 minutes, or until lightly golden in colour. Cool on the sheet for ten minutes before removing and cooling fully on a wire rack. Store in a sealed container for up to five days, or freeze up to three months.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.