Recipe // Hazelnut & Dark Chocolate Cookie Mix

Ingredients

→ 1 ¼ cups all-purpose flour (or 1:1 GF baking flour or whole wheat flour)
→ 1 cup rolled oats
→ 1 teaspoon baking powder
→ ½ teaspoon baking soda
→ ½ teaspoon cinnamon
→ ¼ teaspoon salt
→ ½ cup brown sugar
→ ¼ cup granulated sugar
→ 1 cup mix-ins of your choice (½ cup toasted hazelnuts + ½ cup dark chocolate chips)

Layering

→ Flour mixture: Whisk together flour, baking soda, baking powder, salt, and cinnamon. Pour into the jar first and tap gently to level.
→ Rolled oats
→ Brown sugar
→ Cane sugar
→ Dark chocolate chips
→ Toasted hazelnuts — Place raw hazelnuts on a baking sheet and bake at 350°F for 8–10 minutes, then remove skins and chop when cool. Ensure they’re completely cooled before layering to prevent moisture.

For Baking the Cookies

→ ½ cup butter, softened (1 stick)
→ 1 large egg
→ 1 ½ teaspoons pure vanilla extract

Baking Instructions

→ Preheat oven to 350°F.
→ In a large bowl, beat butter, egg, and vanilla until blended. Add cookie mix and mix well, breaking up any clumps.
→ Drop dough by heaping tablespoonfuls onto parchment-lined baking sheets, spacing about 1½ inches apart.
→ Bake 12–15 minutes, until lightly golden. Cool on a wire rack and enjoy!