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Wheat Free Oat Nut Chocolate Chip

Wheat Free Oat Nut Chocolate Chip Cookies

Wheat Free Oat Nut Chocolate Chip Cookies are made with ground oats, hazelnuts and almond meal.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Author Cookie Madness


  • 1 1/2 cups 120 grams oats --- to make 1 ½ cups oat flour
  • 1/2 cup 60 grams whole hazelnuts to make ½ cup hazelnut flour
  • 1/2 cup 40 grams almond meal or almond flour
  • 1/2 scant teaspoon salt omit if butter is salted
  • 1/2 teaspoon baking powder
  • 8 tablespoons 1 stick unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup dark or semisweet chocolate morsels use more or less if desired


  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. If making dough ahead of time you can skip this step.
  • In the bowl of a food processor, grind the oats to make 1 ½ cups oat flour. Empty oat flour into a second bowl and grind the hazelnuts to make 1/2 cup of hazelnut flour. Add the hazelnut flour to the oat flour, then add the almond meal, baking powder and salt and whisk until thoroughly mixed.
  • Process the butter and both sugars in the bowl of the food processor, then add the egg and vanilla and process until smooth. Scrape sides of processor bowl and add the nut flour mixture, then pulse to make a dough. Empty into a bowl and stir in the chocolate morsels.
  • Drop by tablespoonfuls on baking sheets; bake one sheet at a time for 12 to 15 minutes, until lightly browned. Transfer to a wire rack to cool completely. Alternatively, drop the rounds onto a foil lined plate, chill for several hours, then shape into neater more compact balls and bake for 12 to 15 minutes.


Adapted from "Cookies for Breakfast: A Teen's Not So Bad Guide to Wheat and Gluten-Free Baking".