Simple cookies with four ingredients. Hazelnut butter provides the fat and the flavour, and the oats give them a chewy bite.
Ingredients (makes about 12)
- 1 cup Organic Raw Hazelnut Butter
- ½ cup sprouted rolled oats
- ¼ cup coconut sugar
- 1 flax egg (1 tbsp milled flax seeds mixed with 3 tbsp water)
Method
- Heat the oven to 175°C (350°F) and line a baking sheet with parchment.
- Stir the milled flax and water together and leave for a few minutes to thicken.
- Mix the hazelnut butter, flax egg and coconut sugar until smooth.
- Fold in the oats.
- Scoop spoonfuls onto the sheet, leaving space for them to spread slightly.
- Bake for 10 to 12 minutes, until the edges are golden. Ovens vary, so keep an eye on them.
- Cool on the sheet for a few minutes, then move to a wire rack.
About the hazelnut butter and sprouted oats
The hazelnut butter is made from 100% organic hazelnuts, cold-milled to keep their natural flavour. It is smooth and gently textured, with a mellow, praline-like roundness and 17g of protein per 100g.
The oats are activated with water, germinated and dehydrated below 40°C, and bake to a soft, chewy texture.
Contains hazelnuts (tree nuts).
