🍪Hazelnut and Peanut Chocolate Chunk Cookies!🍪

Okay, so it would be wrong for me to brand this a “healthy cookie” because, let’s be honest, the only “healthy cookie” is the one that you don’t eat.  That being said, this recipe is designed for when you want to indulge a little without completely losing the run of yourself and gorging on some sugar-loaded, buttery mess!  This recipe is totally open to interpretation, so adjust the sweetness as you will and use any filling you would like.  I think that dried cranberries would be absolutely DIVINE in this so go crazy.


 Makes 12-15

  • 100g Porridge Oats
  • 100g Wholemeal flour (Gluten free or any other type would work just as well.)
  • 1 ½ tsp Baking Powder
  • 1 Egg White (For vegans, flax or linseed “egg” will work just as well.)
  • A Nut Butter (I prefer chunky peanut butter for this recipe, but whatever you like.  I’d say almond butter would be yummy.)
  • 2 tsp Vanilla Extract (Leave this out if you don’t like vanilla or replace it with almond essence to add more depth to the flavours.)
  • Chocolate (preferably dark) that has been broken up into chunks
  • Hazelnuts – some smashed, some left whole.
  • 125ml Honey (Or any substitute if you are vegan.  Alter this amount depending on your sweet tooth!)
  • 2 tsp Flax/Linseed


Preheat your oven to 170ºC.

To a large mixing bowl, add the oats, flour and baking powder and combine.

In a separate bowl, whisk together the egg white, peanut butter, honey and vanilla extract until the mixture is roughly combined.  There is no need to have a totally uniform mixture, otherwise you would be there for hours breaking up blobs of peanut butter!

Fold the dry mixture and whatever topping you have chosen into the wet mixture.  I couldn’t find any hazelnuts so I used a dark chocolate bar with hazelnuts in it instead.

Line a baking tray with baking paper.  If you don’t have a baking tray, don’t worry about it.  I used a tin container and that worked just fine.


Spoon your mixture into the trays and flatten with a fork until you have the shape and size you’d like.  Leave a little bit of space between cookies.  They won’t spread out much at all like regular cookies but you are better safe than sorry!  Being careful will eliminate the possibility of opening the oven to find one big monster cookie… actually, that doesn’t sound all that bad!

Bake for 10-15 minutes.  Mine only took 10 minutes but if you have thicker cookies, it might take a bit more time.

Cool on a rack and enjoy!




Chloe x


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