Gianduja Cookies
photo by YummySmellsca
- Ready In:
- 2hrs 12mins
- Ingredients:
- 17
- Yields:
-
18 cookies
- Serves:
- 18
ingredients
- 1⁄2 tablespoon Ener-G Egg Substitute
- 3 tablespoons warm water
- 1⁄2 cup sugar
- 1⁄4 cup canola oil
- 2 tablespoons hazelnut oil
- 1 tablespoon vanilla
- 1⁄4 cup 1% low-fat milk
- 1 tablespoon corn syrup
- 1⁄2 cup oat flour
- 1⁄3 cup oat bran
- 1 cup flour
- 1 cup Oreo cookie crumbs
- 1⁄4 cup ground hazelnuts
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄3 cup 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.
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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>
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