Oat cookies

Ingredients for 1 servings:

• 300 g oat flakes
• 100 g hazelnuts, ground
• 120 g coconut blossom sugar
• 250 g sweet cream butter
• 1 egg(s)
• 1 pinch of salt
• 50 g chocolate sprinkles, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Grind the oat flakes into flour in a food processor, such as a Thermomix. Knead with all the other ingredients to form a shortcrust pastry. Chocolate sprinkles or similar toppings are optional. Shape the dough into two logs, approximately 3-4 cm in diameter. Wrap in cling film and chill for at least 1 hour. It’s best to reshape the logs several times during this time, as otherwise the initially soft dough won’t retain its shape. Then cut the logs into approximately 4-5 mm thick slices and place them not too close together on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 13-15 minutes, depending on the oven and the thickness of the cookies. Let cool on the baking sheet. Tip: Instead of the oats, you can also use a muesli mix with a high oat content.