Adding one more cookie recipe to the (short) list, I have combined two classic ingredients: hazelnuts and chocolate. It’s essentially a nutella cookie. Because sometimes… you just need some of that.

I’m still banned from eating chocolate until Easter (oh and when that day comes, beware, my little chocolate eggs, beware…) but I did create these in advance so there would be regular chocolate-inspired recipes. 

Prep time: 15 minutes
Baking time: 25 minutes
Makes 20 small cookies

Ingredients:
100g oats
100g self-raising flour
1 tsp baking soda
1 tsp apple cider vinegar
75g (palm) sugar
100g hazelnuts roughly chopped + extra to garnish
100-150g dark chocolate chips
100ml hazelnut milk
25ml canola/rapeseed oil
3 tbsp chocolate hazelnut butter

Instructions:
Pre-heat the oven to 180ºC.
Combine the dry ingredients in a large mixing bowl. Pour in the wet ingredients and stir vigorously until combined.
With a spoon or an ice cream scoop drop 20 golfball-sized dough balls on a lined baking tray. Press down with the back of a spoon to flatten the balls into a cookie shape. Bake for 25 minutes.