These thin chewy chocolate cookies are a snap to make. Leave room between them on the cookie sheet because they do spread.
Chocolate Hazelnut Cookies
1 1/2 Cups flour
2/3 Cup cocoa powder
1 teaspoon baking soda
1/2 Cup hazelnut meal
2/3 Cup canola oil
1 1/2 Cups sugar
1 Tablespoon flaxseed meal
1/2 Cup chocolate hazelnut milk
1 Tablespoon vanilla extract
3/4 Cup chocolate chips
Preheat oven to 350. Line three cookie sheets with parchment paper.
In a medium bowl, sift together the flour, cocoa and baking powder. Stir in the hazelnut meal.
In a large bowl, mix together the oil, sugar and flaxseed meal.
Add the hazelnut milk and vanilla and mix well.
Stir the dry ingredients into the wet. Then stir in the chocolate chips.
Roll the dough into walnut sized balls. Flatten each slightly and place a couple of inches apart on the cookie sheets.
Bake each sheet for 10 minutes, then remove from oven.
Let cool for 5 minutes before transferring cookies to a wire rack to cool completely.
I can only fit two sheets in my oven at a time. Stash one in the fridge while the other two are baking.
Variation: Finely grate the zest of an orange into the dough for an extra layer of bright flavor.