Ooey gooey chocolate hazelnut toffee cookies: crispy on the outside and soft in the middle! These treats are the perfect blend of chewy, crispy chocolatey goodness that will have everyone at the holiday table coming back for more.
INGREDIENTS
1 ½ cups oat flour
¼ tsp baking soda
1 tsp baking powder
½ teaspoon salt
6 tbsp room temp coconut oil
1 cup creamy unsalted hazelnut butter
½ cup coconut sugar
½ cup chopped hazelnuts
1 flax egg or regular egg
½ tsp espresso powder
1 tsp vanilla extract
1 cup dark chocolate chunks
3 tbsp toffee bits
DIRECTIONS
Sift the first four ingredients into a medium bowl. Using an electric mixer, beat the coconut oil, hazelnut butter and sugar in a large bowl. Beat in the egg, espresso and vanilla. Beat in the flour mixture. Stir in chocolate chips and hazelnuts. Cover and refrigerate for at least two hours.
Preheat the oven to 350°F. Line two baking sheets with parchment paper. Using one level tablespoon for each cookie, roll dough between palms of hands into one-inch balls and sprinkle toffee on top if using. Arrange them one inch apart on prepared sheets. Bake one sheet at a time until the cookies are golden brown, about 12 minutes. Let cool on sheets on racks for five minutes. Transfer cookies to racks and cool. (Can be made five days ahead. Store airtight between sheets of waxed paper at room temperature.)