Chocolate Oat Cakes

Directions

1. 1
   Preheat oven to 350 degrees F. Line 2 mini muffin tins with mini muffin liners, or set out 20 mini muffin liners on a baking sheet.
2. 2
   Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner.
3. 3
   Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl.
4. 4
   With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes.
5. 5
   Add the egg yolks and beat together.
6. 6
   Add dry ingredients and mix until just combined.
7. 7
   Scoop a tablespoon of dough (about 3/4 ounce) into the mini muffin tins or liners, on top of the nuts.
8. 8
   (Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts.)
9. 9
   Bake until the cookies are cooked through and nuts are toasty, about 15 minutes (drop cookies will bake slightly faster).
10. 10
    Transfer cookies to a rack to cool.
11. 11
    Serve.