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Sugar-Free Oat Hazelnut Breakfast Cookies
Hearty breakfast cookies ground from oats and toasted hazelnuts, sweetened with date syrup and bound by butter and egg. Ready from bowl to oven in 5 minutes.
5 min prep / 25 min total
216 kcal
3.7g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 50 ghazelnuts
pan-toasted
- 1egg
- salt
a pinch
- 60 gdate syrup
- 50 gbutter
- 200 goats
- 1 tspbaking powder
- vegetable oil
for the tray
Instructions
Pan-toast 50g hazelnuts until fragrant.
Whisk 1 egg with a pinch of salt, 60g date syrup and 50g butter until smooth.
Grind 200g oats with the hazelnuts in a blender and mix in 1 teaspoon baking powder.
Combine the wet and dry mixtures, then shape into cookies on a greased tray.
Bake at 180°C for 12- until set, then cool before serving.
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