Chocolate and Hazelnut Oat Cookies
These vegan chocolate and hazelnut oat cookies are a variation of my original chocolate and hazelnut cookies. Instead of cocoa powder, this recipe uses melted chocolate for a richer flavour, with a touch of ginger for gentle warmth. They’re perfect with your morning coffee or as a snack during the day. Healthier than most oat cookies, they contain no added sugar or oil, no dairy, no eggs, and can easily be made gluten-free by using certified gluten-free oats.
Ingredients
Method
- Mash the bananas with a fork in a mixing bowl. Add the oats, ginger and chopped hazelnuts, mix well, and leave to rest for 10 minutes.
- Break the chocolate bar into small pieces and place them in a small saucepan. Add the oat milk and heat gently until the chocolate has just melted and formed a thick, smooth cream. Remove from the heat and allow to cool slightly.
- Preheat the oven to 180°C and line a baking tray with parchment paper. Alternatively, preheat your air fryer.
- Add the cooled chocolate mixture to the oat batter and mix well. If the mixture is too runny, add a little more oats. If too thick, add a splash of oat milk. It should be thick but malleable.
- Shape the mixture into evenly sized balls and gently flatten them between your palms. Place the cookies on the prepared tray.
- Bake in the middle of the oven for 10–15 minutes, until lightly golden. Alternatively, bake in the air fryer for about 12 minutes, turning them once halfway through.
- Allow the cookies to cool on a wire-rack before serving.