These hazelnut cookies with oat flakes will win you over at the first bite, I’m sure of it. They are sugar-free cookies, perfect for those who, like me, need to limit their sugar intake, and after many trials, I managed to bake crunchy cookies with a rustic flavor like the ones from the past, and so fragrant with hazelnuts. They are truly delicious!
I really love breakfast time, even if the alarm goes off early to go to work, the silence and a good fragrant coffee along with a slice of sugar-free cake or a low carb pancake, for me, are the perfect charge to face a long workday.
Try the recipe and let me know if you liked them. They are easy and quick! Put on your apron and follow me in the kitchen!
See you soon, Susy.
Here are some other sugar-free recipes 😜👇
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 18 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 99.16 (Kcal)
- Carbohydrates 10.73 (g) of which sugars 0.29 (g)
- Proteins 2.84 (g)
- Fat 6.37 (g) of which saturated 1.17 (g)of which unsaturated 1.21 (g)
- Fibers 1.42 (g)
- Sodium 6.15 (mg)
Indicative values for a portion of 23 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 for Hazelnut Cookies with Oat Flakes
- 2 cups whole oat flakes (mini)
- 3/4 cup hazelnut flour
- 1/4 cup erythritol
- 1/3 cup hazelnut pieces
- 1 egg (large or 2 small)
- 2 tbsps butter (I clarified butter)
- Half teaspoon baking powder
How to Make Hazelnut Cookies with Oat Flakes
Put all the ingredients in a bowl and work them together with a fork.
When the dough is nice and firm, start making the classic balls by rolling a bit of dough between your hands. The size I made is quite large, similar to “Gran Cereale” brand cookies. I have flattened them and placed them on a baking tray lined with parchment paper.
Bake in a preheated oven at 350°F for 20 minutes in static mode, until golden. Once baking is finished, let them cool a bit, and then breakfast is ready.
Storage
Store the hazelnut and oat flakes cookies in a tin box or a food bag, as they will remain crispy for a week.
