Gianduja Cookies
photo by YummySmellsca
- Ready In:
- 2hrs 12mins
- Ingredients:
- 17
- Yields:
-
18 cookies
- Serves:
- 18
ingredients
- 7.39 ml Ener-G Egg Substitute
- 44.37 ml warm water
- 118.29 ml sugar
- 59.14 ml canola oil
- 29.58 ml hazelnut oil
- 14.79 ml vanilla
- 59.14 ml 1% low-fat milk
- 14.79 ml corn syrup
- 118.29 ml oat flour
- 78.78 ml oat bran
- 236.59 ml flour
- 236.59 ml Oreo cookie crumbs
- 59.14 ml ground hazelnuts
- 9.85 ml baking powder
- 4.92 ml salt
- 78.78 ml bittersweet chocolate chips (I used Guittard 63%)
- additional chocolate chips (to garnish) (optional)
directions
- In a bowl, whisk together the egg replacer and warm water.
- Add the sugar, oils, vanilla, milk and corn syrup and beat until well combined.
- Stir in the oat flour, oat bran, flour, cookie crumbs, ground hazelnuts, baking powder, salt and chocolate chips.
- Cover and refrigerate at least one hour, up to 2 days.
- Preheat the oven to 350F and line 2 cookie sheets with parchment (do not grease).
- Scoop balls of dough 1 1/2" apart on the sheets and dot with chocolate chips if desired.
- Bake cookies, one sheet at a time, for 12 minutes. Cool completely on the sheets.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
9408826"