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Delicious and filling triple chocolate cookies made with oats and wholemeal flour. The perfect afternoon snack for hungry kids and grown ups too!

Triple Chocolate Hazelnut Oat Cookies


  • Author: Ciara Attwell
  • Prep Time: 7 mins
  • Cook Time: 15 mins
  • Total Time: 22 minutes
  • Yield: 10 1x
  • Category: Snacks
  • Cuisine: European

Description

Delicious and filling triple chocolate cookies made with oats and wholemeal flour. The perfect afternoon snack for hungry kids and grown ups too!


Ingredients

  • 125g unsalted butter
  • 75g light brown sugar
  • 1 medium egg
  • 1/2 tsp vanilla extract
  • 100g wholemeal flour
  • 100g rolled oats
  • 1 tbsp cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 50g blanched hazelnuts
  • 25g milk chocolate chips
  • 25g white chocolate chips

Instructions

  1. Preheat the oven to 180c and line two baking trays with parchment paper.
  2. Remove the two small bowls from the food processor, leaving only the large bowl and add the large blade.
  3. Add in the butter and sugar and blitz until smooth.
  4. Add the egg and vanilla extract and blitz again for a few seconds. If necessary use the scraping tool to scrape the mixture down the sides.
  5. Add in the flour, oats, cocoa and bicarbonate and blitz again until everything is well combined.
  6. Remove the bowl from the base of the machine and take out the blade.
  7. Mix in the hazelnuts and chocolate chips with a spoon and then remove the mixture from the bowl.
  8. Divide the mixture into 10 equal sized balls and divide them between the two trays.
  9. Press each ball down and mould into a cookie shape.
  10. Bake for 15 minutes then remove from the oven and allow the cookies to cool on the tray for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

The cookies can be stored in an airtight container for up to 4 days.