This chewy Hazelnut Chocolate Chip Cookie is just a simple, straightforward, and amazingly delicious recipe. Did we mention it’s refined sugar-free and dairy-free?


1 Cup Oat Flour

¼ Tsp Baking Soda

¼ Tsp Salt

¼ Cup The Butternut Co. Chocolate Hazelnut Spread Creamy

3 ½ Tbsp Unsweetened Plant-Based Milk

1 Tsp Vanilla Extract

½ Cup Coconut Sugar

2 ½ Tbsp Chocolate Chips


1. Whisk oat flour, baking soda, and salt together. Stir chocolate hazelnut spread, milk, and vanilla in another bowl. Add coconut sugar and stir well. Add the dry mixture into the wet, stirring just until incorporated.

2. Add 2 tbsp chocolate chips and fold gently. Refrigerate the dough for 20 minutes.

3. Preheat the oven to 175 C and line a baking sheet with parchment paper.

4. Drop the dough on the baking sheet using a spoon and a spatula in cookie sizes. Gently press the remaining chocolate chips on top of them. Bake at 175C for 10-12 minutes. Let them cool for 10 minutes before transferring. Enjoy!

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