These cookies with hazelnuts and chestnut flour are so good and with a really quick dough!
Naturally sweet because there are no added sugars, but just sweet enough, thanks to dried dates and chestnut flour, they do not contain eggs and I am sure you will also like them, especially if, like me, you love simple products.
Crunchy, thanks to the hazelnuts that I haven’t ground too finely, these cookies are perfect for breakfast; actually, I dip them in my latte in the morning because I love the pronounced hazelnut flavor.
At the end of the recipe, I’ll leave you tips and ingredient substitutions so you can customize them according to your needs.
Try them.
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 15 Cookies
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: All seasons, Fall, Winter
- Energy 93.15 (Kcal)
- Carbohydrates 10.35 (g) of which sugars 3.25 (g)
- Proteins 1.46 (g)
- Fat 5.13 (g) of which saturated 0.67 (g)of which unsaturated 3.81 (g)
- Fibers 1.83 (g)
- Sodium 2.85 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup chestnut flour
- 1/2 cup type 1 flour
- 1/3 cup pitted dates
- 1/2 cup whole peeled hazelnuts
- 1/4 cup rice oil
- 1/3 cup oat milk
- 1 teaspoon baking powder
- hazelnuts (for the top of the cookies)
Tools
- Stand Mixer
- Chopper
Steps
– Pulse chop the pitted dates and hazelnuts; this way they are not completely powdered, and it’s pleasant to feel them under your teeth.
– Pour the two sifted flours and the chopped nuts into the stand mixer’s bowl.
– Add the teaspoon of baking powder, the milk, and start mixing.
Preheat the oven to 350°F
– Add the rice oil and finish the dough, which should not be sticky. Dust the work surface with a little flour, roll out the dough, and cut the cookies with the desired cutters. Arrange them on the baking sheet lined with a perforated mat or parchment paper and put half a hazelnut on each cookie. Bake for about 15 minutes.
Tips:
If you wish, you can use cane sugar (same weight) instead of dates. You can replace rice oil with another mild oil and the plant-based drink with a milk of your choice.
They can be stored in a cookie container. To make the cookies completely gluten-free, use suitable products.
