Cookies without industrial sugar, but with natural ingredients: snack without a guilty conscience.
Of course, snacking shouldn’t be overdone here either. With this recipe it should be said: Beware, risk of addiction! But joking aside: They taste wonderful and fill you up – making them ideal for snacking in between, if you feel cravings for sweets.
We wish you a lot of fun while baking.
- 50 grams hazelnuts, whole
- 100 grams chocolate drops, sugar-free (e.g. with xylitol)
- 80 grams oat flakes, extra tender
- 1 egg
- 130 grams butter, cut into pieces
- 170 grams date sugar/sweetness
- 130 grams spelled flour (type 630)
- 1 tsp baking powder
- 1 pinch of salt
Preheat the oven to 180 ° C top/bottom heat. Line two baking sheets with parchment paper.
Mix the flour, baking powder and salt in a bowl.
Put the hazelnuts in the mixing bowl, chop 4 seconds/speed 6 and transfer.
Crush the oat flakes in the mixing bowl 3 seconds/speed 8 and transfer to the bowl with the flour, baking powder and salt mixture.
Mix the date sugar/sweetness with butter and egg in a mixing bowl for 30 seconds/speed 4.
Add the flour, baking powder, salt and oatmeal mixture, crushed hazelnuts and chocolate drops and mix for 45 seconds/speed 4.
Remove small portions with an ice cream spoon scoop (or with your hands) and place them on the prepared baking sheets at a distance of approx. 2 cm from each other. Press the cookies flat with your fingers and bake in the oven for about 15 minutes. Let the finished hazelnut cookies cool down on a kitchen rack and enjoy.