139 cal, 16C/8F/4P/5S.
I’m not going to lie, I wasn’t going to bake cookies. I was going to make chocolate hazelnut spread guys! I started with roasted hazelnuts and ground them in my food processor. Things were looking great for me, I got a rich smooth hazelnut butter pretty quickly. But then… I added honey to the processor. As I processed, the honey and the oil separated and separated to a point where it was clear they were never coming back together! #fail
A little Google search taught me a lesson: You’re not supposed to process the sweetener in, you’re supposed to mix it in by hand otherwise the butter can seize up I guess? I still haven’t figured it out honestly.
But as I stared desperately into my separated clumps of hazelnut butter and honey, inspiration struck! When life gives you curdled nut butter, make cookies!
I beat an egg into the mix, throw some flour, cocoa, oats in there, bit of sea salt, some chocolate chunks. I baked me a batch of seriously yummy “Nutella” Oatmeal Chocolate Chunk cookies. Ate them for breakfast for the rest of the week, the family snacked on them too and now I’m obsessed with this recipe LOL.
These delicious cookies have very little sugar, only 4.6 g each, which makes them perfect for breakfast or snacks (rather than dessert). They won’t spike your blood sugars first thing in the morning, which is important especially if you’re like me and you eat a bigger lunch than dinner. I always wake up very hungry! Nothing like a sugary breakfast to make me feel icky all morning.
I will definitely be making these babies for my future breakfast mealprep!
- 1 cup roasted hazelnuts, no skins (120 g)
- 1 egg
- 2 tbsp honey or maple syrup (42 g)
- 1 tbsp cocoa powder (6 g)
- 3/4 cup white whole wheat or all purpose flour (90 g)
- 1 cup rolled oats (80 g)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tbsp semisweet chocolate chunks or chips (28 g)
Start by making nutella and fail. Just kidding. You can skip that step 🙂
Makes 12 cookies. Preheat the oven to 350 and line a cookie sheet with parchment. Blend roasted hazelnuts in a food processor until creamy (this might take a good 5-10 minutes, taking breaks and scraping down the sides. You shall succeed if you persevere!) Add egg and honey mixing with a whisk or spatula. Set aside. Whisk together cocoa powder, flour, oats, baking soda and salt. Add the wet mixture and form the cookie dough. Add the chocolate chunks. Form balls of dough and lightly press to flatten (I like thick cookies so I didn’t flatten mine too much, also I flattened them after baking for a minute so my chocolate made a mess but I kinda liked that effect too haha). Bake 10-12 minutes until the edges are golden. Cool and Enjoy!
I really did enjoy these cookies a lot, and I hope you do too! If you try this recipe remember to tag @200isPlentySweet on instagram!