Gianduja Cookies

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 147.6
  • Total Fat: 7.3 g
  • Cholesterol: 0.2 mg
  • Sodium: 34.7 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.9 g

View full nutritional breakdown of Gianduja Cookies calories by ingredient


Introduction

Who can resist the siren song of rich chocolate, creamy hazelnuts, crushed chocolate cookies and chewy, wholesome oat bran? All wrapped up in an eggless nibble perfect for the lunchbox. Note for milk allergies that Oreo crumbs contain whey, use your preferred substitute if necessary. Who can resist the siren song of rich chocolate, creamy hazelnuts, crushed chocolate cookies and chewy, wholesome oat bran? All wrapped up in an eggless nibble perfect for the lunchbox. Note for milk allergies that Oreo crumbs contain whey, use your preferred substitute if necessary.
Number of Servings: 18

Ingredients

    1/2 tbsp ener-G egg replacer
    3 tbsp warm water
    1/2 cup sugar
    1/4 cup canola oil
    2 tbsp hazelnut oil
    1 tbsp vanilla
    1/4 cup 1% milk
    1 tbsp corn syrup (for chewy cookies!)
    1/2 cup oat flour
    1/3 cup oat bran
    1 cup flour
    1 cup crushed Oreo cookie crumbs
    1/4 cup ground hazelnuts
    2 tsp baking powder
    1 tsp salt
    1/3 cup chocolate chips
    Additional chocolate chips for 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).
Bake cookies, one sheet at a time, for 12 minutes. Cool completely on the sheets.

Serving Size: Makes 18

Number of Servings: 18

Recipe submitted by SparkPeople user JO_JO_BA.