1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup coconut palm sugar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
1 cup old-fashioned oats
1/2 cup hazelnuts, blanched, toasted and chopped
1/2 cup toffee bits
Nonstick cooking spray, for spraying baking sheets
Coconut palm sugar has an extremely low glycemic index and a high nutrient content, which makes it an amazing substitute for sugar. It has a slight caramel taste and gives your baked goods an almost "brown sugar" taste. Don't worry, it won't give your cookies a taste of coconut. I use half all-purpose and half whole wheat flour to give the cookies an extra bit of nutrition. And while these are no means a "healthy snack," they help ease some of the guilt of cookie season!
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