

20
Nutelloti Cookies 🍪🍫
4
(22)
35 min
1584 kcal
Preparación de la receta
1
Beat in a bowl 180 gr. of homemade nutella or cocoa and hazelnut cream with a large egg L. Sift the oat flour* (it will be better without gluten), and add. Mix with the help of a spatula or fork until you get a homogeneous dough more or less fine (depending on the nutella you use). * The original recipe uses pastry flour, which has less gluten. You could also try substituting it with buckwheat flour or some other flour.

2
Put parchment paper or grease the baking tray and form small balls with your hands (try to get between 20 and 25 balls so as not to make them too small because they will be harder). Wet your hands with water if the dough sticks. With the help of a moistened spoon flatten a little to shape the cookie and with the tip of the spoon or a moistened finger make a hole in the center.

3
Bake at 160° with the oven previously heated up and down. Remove and let cool on a wire rack. With the help of a disposable piping bag or a teaspoon, fill the holes with more nutella.

4
Allow to cool completely (it is important so that they do not soften), and if they are not going to be consumed immediately, it is best to store them in a metal box with parchment paper between the cookies or in an airtight glass jar. *Note: I have been clearer because I used my homemade nutella cream instead of the one from eos.

Ingredientes
5 raciones
5 raciones

Cocoa and hazelnut cream
200 gramos

Whole oat flour
140 gramos

Chicken egg
60 gramos (aprox. 1 unidad)
Ingredients
Steps
Calories
Ingredientes
5 raciones
5 raciones

Cocoa and hazelnut cream
200 gramos

Whole oat flour
140 gramos

Chicken egg
60 gramos (aprox. 1 unidad)
1
Beat in a bowl 180 gr. of homemade nutella or cocoa and hazelnut cream with a large egg L. Sift the oat flour* (it will be better without gluten), and add. Mix with the help of a spatula or fork until you get a homogeneous dough more or less fine (depending on the nutella you use). * The original recipe uses pastry flour, which has less gluten. You could also try substituting it with buckwheat flour or some other flour.

2
Put parchment paper or grease the baking tray and form small balls with your hands (try to get between 20 and 25 balls so as not to make them too small because they will be harder). Wet your hands with water if the dough sticks. With the help of a moistened spoon flatten a little to shape the cookie and with the tip of the spoon or a moistened finger make a hole in the center.

3
Bake at 160° with the oven previously heated up and down. Remove and let cool on a wire rack. With the help of a disposable piping bag or a teaspoon, fill the holes with more nutella.

4
Allow to cool completely (it is important so that they do not soften), and if they are not going to be consumed immediately, it is best to store them in a metal box with parchment paper between the cookies or in an airtight glass jar. *Note: I have been clearer because I used my homemade nutella cream instead of the one from eos.

Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Occasional use
Snack
Quick
Breakfast
Children's
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