Chewy & crispy cookies filled with toasted maple-glazed hazelnuts, dark chocolate, and oats.
These Hazelnut Oatmeal Dark Chocolate Chunk Cookies are what dreams are made of – embedded with melty pools of dark chocolate and chunks of toasted maple hazelnuts.
I can’t get enough of these cookies. They have the perfect texture – with a chewy soft interior and crisp edges.
These oatmeal cookies are filled with chunks of rich chocolate and toasted hazelnuts covered in a maple syrup glaze.
I highly recommend serving these cookies warm with vanilla ice cream or pair with a cold glass of milk.
How to make these Hazelnut Oatmeal Dark Chocolate Chunk Cookies:
- Add hazelnuts to a medium skillet over medium heat. Toast for 1-2 minutes until fragrant and warm to the touch. Pour in maple syrup and vanilla extract and immediately stir to combine. Toast for 30 seconds more then transfer to a plate. Set aside.
- In a large mixing bowl, whisk together butter, sugars, milk, almond butter, and vanilla until creamy. Add flour, oats, corn starch, baking soda, and salt. Use a wooden spoon or rubber spatula to fold dry ingredients into wet until a soft dough forms.
- Roughly chop cooled hazelnuts and add to dough along with chopped chocolate. Fold into dough to combine. Cover and refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Use a 1.5 tbsp cookie scoop to distribute dough on to a lined baking sheet. Top with additional chopped chocolate. Bake for 12 minutes until tops are light golden brown. The centers may feel a bit underdone, but they will continue to bake out of the oven. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. Finish with flaky sea salt and enjoy!
Why you’ll love these Hazelnut Oatmeal Dark Chocolate Chunk Cookies:
- Rich and fudgy. Filled with chunks of rich dark chocolate and toasted hazelnuts.
- 100% vegan. Perfect recipe for anyone who is dairy or egg free.
- Simple and easy to make. One requires one bowl, a bit of chilling, and bakes in no time.
Frequently asked questions:
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, so I can not guarantee success with a gluten-free substitutions. Feel free to test at your own risk!
Are these cookies freezer-friendly?
Yes! Make the dough, portion them out, then add to a baking sheet. Cover and freeze until sold then transfer to an airtight container or freezer bag for 1-2 months. You can bake immediately out of the freezer, but it may need 1-2 additional minutes of baking time.
If you’re looking for more delicious vegan cookie recipes, you’ll also love these Maple Pecan Chocolate Chunk Cookies, these Salted Dark Chocolate Chunk Espresso Cookies, and The Best Vegan Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Chewy & crispy cookies filled with toasted maple-glazed hazelnuts, dark chocolate, and oats.
- ½ cup (65g) whole, unsalted hazelnuts
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ½ cup vegan butter, melted
- ½ cup (104g) packed brown sugar
- ¼ cup (52g) granulated sugar
- 3 tbsp unsweetened, non-dairy milk
- 1 tbsp creamy almond butter
- 2 tsp vanilla extract
- 1 ¼ cup (169g) all-purpose flour, spooned and leveled
- 1 cup (85g) old-fashioned rolled oats
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp kosher salt
- 4 oz. dark chocolate, roughly chopped (big pieces are ok, that's what will yield yummy chocolate pools)
-
Add hazelnuts to a medium skillet over medium heat. Toast for 1-2 minutes until fragrant and warm to the touch. Pour in maple syrup and vanilla extract and immediately stir to combine. Toast for 30 seconds more then transfer to a plate. Set aside.
-
In a large mixing bowl, whisk together butter, sugars, milk, almond butter, and vanilla until creamy. Add flour, oats, corn starch, baking soda, and salt. Use a wooden spoon or rubber spatula to fold dry ingredients into wet until a soft dough forms.
-
Roughly chop cooled hazelnuts and add to dough along with chopped chocolate. Fold into dough to combine. Cover and refrigerate for at least 30 minutes.
-
Preheat oven to 350°F. Use a 1.5 tbsp cookie scoop to distribute dough on to a lined baking sheet. Top with additional chopped chocolate. Bake for 12 minutes until tops are light golden brown. The centers may feel a bit underdone, but they will continue to bake out of the oven. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. Finish with flaky sea salt and enjoy!
