No-Bake Hazelnut–Chai Oatmeal Cookies

 

Want something to bite that will spice up your dull day? These No-Bake Hazelnut–Chai Oatmeal Cookies will absolutely treat your palate with its pleasurable taste made pleasant with the sweet and salty nut butter. This is a versatile base recipe basically made up with oats, nut butter and honey that will awaken your skill to get creative. Savor the goodness of this recipe mixed with the delicious spices of a warm chai latte with Ground Up Oregon Hazelnut Butter.

 

 

2 cups old-fashioned rolled oats
1 cup Oregon Hazelnut Butter
⅓ cup honey
½ teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
¼ teaspoon ground clove
2 tablespoons cacao nibs, toasted, for garnish
2 tablespoons candied ginger, chopped, for garnish
1. Take these steps to make the dough in a food processor: In a speed, blast the oats so that about half of them are broken up into smaller pieces. Put in the nut butter, honey, sea salt, cinnamon, cardamom, nutmeg, and clove. Process for about a minute until fully blended and a doughy texture forms. 

As another option, to make the dough by hand: Heat up the nut butter and honey together in a small saucepan on low heat. Blend together until they are melted fully mixed. Move to a large bowl. Gently fold in the oats, spices, and sea salt for about 1 to 2 minutes until a doughy texture forms.

2. Line a baking sheet or plate with waxed paper.

3. Put 1½-tablespoon dollops onto the baking sheet. Scatter a few cacao nibs and candied ginger pieces over each cookie. Flatten the tops with a fork.

4. For 15 minutes, put the cookies in the freezer to harden. Move the cookies to the refrigerator and store cold for up to a month. 

5. Take the cookies from the refrigerator when ready to serve so they can soften a bit. 

If you wish to make your own nut butter for this recipe, you may use a nut chopper hand crank so you can crack a good deal of nuts in speed.  

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