I adore these. But, if you have a serious nut allergy, doesn’t really matter which one, they will probably kill you.
This recipes make a mother load of cookies- you have been warned (seriously, like 100 cookies). Feel free to half the recipe or do as I do, and empty a shelf in the freezer for lots of cookie dough.
I first had these cookies at the home of my dear friend. I couldn’t get over how good there were and when she started to tell me what was in them, I started to plead for the recipe. True to her generous nature, she gave me the recipe and agreed I could share it with you. Thanks Nicole!
nicole’s fabulously nutty chocolate chip cookies
- 2 cups organic butter, room temperature
- 1 cup hazelnut butter, I prefer Kettle brand
- 2 cups brown sugar
- 1/2 cup raw agave nectar
- 3 eggs
- 4 teaspoons good vanilla extract
- 4 cups whole wheat flour, freshly ground is best
- 1 1/2 cups ground flaxseeds
- 4 teaspoons baking soda
- 4 teaspoons sea salt
- 8 1/2 cups old fashioned oats
- 2 cups hazelnuts- pulsed in a food processor or vitamix until a coarse meal
- 2 cups hazelnuts- chopped again, but not as finely as the previous 2 cups
- 2 cups almondmeal – I busted up raw almonds in the vitamix until a coarse meal
- 2 cups pecans- chopped (you’ve already got your vitamix out, just give them a quick whir)
- 20 ounces organic dark chocolate bars- chopped up
- Preheat oven to 375 degrees F.
- In a large kitchen aid or jumbo bowl, cream butter, hazelnut butter, and sugars until smooth. Blend in eggs and vanilla.
- In a separate bowl, combine wheat flour, flaxmeal, baking soda, salt, and oats. Combine with butter mixture.
- Stir in nuts and chocolate.
- Using a medium sized ice cream scoop or spoon, portion into golf ball-sized balls onto a parchment lined cookie sheet.
- Bake for 9-10 minutes- do not overcook.
- With remaining 9 dozen cookies that you hopefully won’t eat all in one day, portion out into golf ball-sized balls. Find a baking dish or tray that fits in the freezer and in a close, single layer, place cookie dough balls out. Freeze until completely frozen before putting into ziptop bags. Repeat with remaining dough. Use within 3 months.
- When you are ready to bake. Start preheating oven to 375 degrees F. Lay out frozen cookie dough onto a parchment lined sheet, when the oven warms, the dough will thaw slightly. Before baking, press the balls down a bit. Bake for 11 minutes.