"Nutella" Chip Oatmeal Cookies

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Those "Nutella" Chocolate Chips aren't just for snacking, they happen to make amazing cookies as well!

After making those Peanut Butter Oatmeal Cookies, I was on a cookie roll.  I baked four batches of cookies in one week.  And I hogged about 99.8% of it all to myself, even the first two failed batches (because ugly cookies are still tasty cookies).  Like most people, I love thick and hearty chewy cookies.  I can't think of anything more comforting to me than all that combined, along with some chocolate chips, of course.  And for the first time in my life, these cookies had all of those elements... they were nice and thick, hearty from the oats and chocolate and chewy while warm.  Once cooled they harden a bit, but pop it in the microwave for ten seconds and BAM, just like it was from the oven.

I will make these cookies again and again.  They taste exactly like the cookies I used to buy at the grocery store--super sweet, buttery, and unhealthy... except these are low in sugar, contain NO butter, and are totally guilt free.  They don't taste like it though, trust me, they taste like sin.

"Nutella" Chip Oatmeal Cookies:  [eggless, low sugar, GF, vegan]
(makes ~21 cookies)

    6 tbs Unsweetened Almond Milk
    20g (3 tbs) Ground Flaxseed
    28g (2 tbs) Coconut Oil
    128g (1/2 cup) Raw Almond Butter or Raw Hazelnut Butter
    21g (1 tbs) Molasses
    1 tsp Butter Extract
    180g (3/4 cup + 3 tbs) Granulated Erythritol (or dry sweetener of choice)
    144g (1.5 cups) Old Fashioned Rolled Oats (GF if you like)
    50g (5 tbs) Brown Rice Flour
    1/2 tsp Baking Powder
    1/2 tsp Baking Soda
    1/4 tsp Salt
    1 cup Homemade "Nutella" Chocolate Chips, cold from the fridge

Directions:
1.  Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper, set aside.
2.  In a small microwave-safe bowl, microwave the almond milk until hot (I microwaved for 30 seconds).  Stir in the flax and set aside to gel up.
3.  In your largest microwave-safe bowl, microwave the coconut oil and almond butter until melted (I microwaved for 30 seconds).  Stir in the flax gel, molasses, then the butter extract.  Stir in the erythritol.
4.  In a medium-sized bowl, stir together the oats, rice flour, baking powder, baking soda and salt.  Pour this over the wet ingredients and fold.  Carefully fold in the nutella chips (feel free to add some chopped hazelnuts too).  Using a cookie scoop, scoop dough onto the prepared pan about 2-3 inches apart.  Flatten each cookie slightly with piece of parchment paper and bake for 10-13 minutes, or until edges have browned slightly.  Carefully transfer the parchment paper onto a cooling rack (the cookies will be very soft right now) and let cool.

Stores in a sealed container for up to 3 days.

I think these are best when slightly warm.  The chocolate gets all fudgey, gooey and melty, and they taste like they were freshly baked even the next day.  Pure comfort, in a healthy package.