Ingredients

The following ingredients have 10 Servings
  • ¾ cup Unsweetened Vanilla Almond Milk
  • 128g (½ cup) Hazelnut Butter
  • 84g (6 tbs) Coconut Oil ((melted))
  • 39g (6 tbs) Ground Flaxseed
  • 21g (1 tbs) Molasses
  • 1 tbs Vanilla Extract
  • 2 tsp Natural Butter Flavor
  • 240g (2½ cups) Old Fashioned Rolled Oats
  • 192g (1 cup) Granulated Erythritol
  • 60g (½ cup) Oat Flour
  • 1 tsp Double-Acting Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Homemade Nutella Baking Chips ((straight from the freezer))
  • ¼ cup No-Sugar-Added Dark Chocolate Chips ((or more Nutella Chips!))

Instruction

  • Preheat your oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
  • In a stand mixer bowl fitted with a beater attachment, add the almond milk, hazelnut butter, melted coconut oil, flax, molasses, vanilla extract, and butter flavor.  Mix on low speed until completely mixed through.  Turn off the mixer while you prepare the dry ingredients.
  • In a large bowl, stir together the oats, erythritol, oat flour, baking powder, baking soda, and salt.  Dump the dry ingredients into the stand mixer and mix until incorporated.
  • Dump in the Nutella Baking Chips and chocolate chips and mix one last time.
  • Scoop the dough onto the prepared cookie sheets (I used a black size 30 scooper/disher).  Roll the dough into balls, then flatten into patty shapes.  Bake for ~13-14 minutes.  Let cool on a wire cooling rack, then serve and enjoy!