Rustic Hazelnut Chocolate Oat Cookies (GF)

Melt in your mouth deliciousness

My fiancé took me to Nordic Bakery last weekend, in London. We saw these amazing rustic oat cookies on display. Lucky for us, we were able to find the recipe in their cookbook. However, I made a few changes making it gluten-free and a few others like the addition of brown sugar. I think ours is just a hint better and perfect for your next dinner party. This decadent recipe makes just 8 - the perfect number for a special treat. Using toasted hazelnut pieces also makes all the difference.

1/4 cup (60g) organic butter, melted
1 Tablespoon organic coconut milk (fatty part only)
1 teaspoon honey
1/4 cup (40g) brown sugar
1/4 cup (40g) organic gluten-free oats
1 Tablespoon organic brown rice flour
1 Tablespoon (15g) organic white chocolate, broken into bits
1 Tablespoon (15g) organic dark chocolate chips
1 Tablespoon (15g) toasted hazelnuts, chopped

Method
Preheat oven 400°F/200°C (lower 25° if using convection fan).

In a small sauce pan over medium heat, melt the butter. Remove from heat and stir in the coconut milk (fatty part only), and honey. Allow to cool minutes before mixing with remaining ingredients.

In a large bowl mix together the brown sugar, oats, and rice flour. Add the melted butter, stirring well to combine.

Add the both chocolates and hazelnuts to combine.

On a parchment lined baking sheet place rounded Tablespoons – roughly 4 cookies per sheet.

Bake for 5-10 minutes until bubbly and golden brown. They will start to burn if left too long. The cookie will be wet and bubbly and will harden as it cools.

Allow to completely cool before removing from parchment paper. The parchment can be carefully lifted to finish cooling on wire rack.