Cooking and Serving: 27 minutes | 12 cookies
Ingredients
1 ½ cups (180 g) oat flour | 1 ½ cups (150 g) old-fashioned rolled oats, (gluten free if necessary) | 1 teaspoon baking soda
Description
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 12 cookies
Ingredients
1 ½ cups (180 g) oat flour
1 ½ cups (150 g) old-fashioned rolled oats, (gluten free if necessary)
1 teaspoon baking soda
¼ teaspoon kosher salt
¼ cup (20 g) unsweetened cocoa powder, (natural or Dutch-processed)
¾ cup (150 g) granulated sugar
4 tablespoons (54 g) unsalted butter, at room temperature
½ cup (148 g) Nutella hazelnut spread
2 (100 g) eggs, at room temperature, beaten
1 teaspoon pure vanilla extract
5 ounces plain M&Ms, (gluten free in the U.S.)
5 ounces semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached.
parchment paper and set them aside.
In a large bowl, place the oat flour, oats, baking soda, salt, cocoa powder,.
and granulated sugar, and whisk and/or mix until well-combined.
Create a well in the center of the dry ingredients, and add the butter,.
very thick and relatively stiff.
Press the mixture down with the back of the mixing spoon to help the cookie.
and mix until they’re evenly distributed throughout the cookie dough.
Using a spring-loaded ice cream scoop or two spoons, scoop the dough into.
Using wet fingers, press each mound down into a disk about 1/2-inch thick.
For thicker cookies, chill in the refrigerator for about 30 minutes or the.
Place the baking sheets, one at a time, in the center of the preheated oven.
and bake until just set in the center (10 to 12 minutes).
Remove from the oven and allow to cool on the baking sheet until firm before.
transferring to a wire rack to cool completely.