- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
- In a bowl, combine the flour and baking soda.
- In another bowl, whisk together the brown sugar, oil and oat beverage. Using a wooden spoon, add the flour mixture, chocolate and hazelnuts.
- Using a 3-tbsp (45 ml) ice cream scoop, form the mixture into balls and arrange on the baking sheets, evenly spacing them out. Freeze the dough at this step, if desired (see note).
- Bake one sheet at a time for 10 to 11 minutes or until the cookies are golden around the edges but still soft at the centre. Sprinkle with fleur de sel. Let cool on the baking sheet.
The raw dough freezes well.
Nut oils are a wonderful addition to your dessert recipes, adding layers of flavour that pair perfectly with chocolate.
Once frozen, transfer the raw cookies to an airtight container. They will keep for 3 months in the freezer. You can cook them from frozen by simply adding 3 to 5 minutes to the cooking time, for about 13 to 15 minutes total.