Preparation

Start by weighing the La Veronese® Amaranth Flour and Gluten-Free Whole Oat Flakes, then add the brown sugar, baking powder, water, and oil. Mix well to combine all ingredients.

Once all the dry ingredients are combined, add the eggs, dark chocolate chips, and hazelnuts. Mix vigorously again to form the cookie dough.

On a baking tray lined with parchment paper, shape your cookies as desired using a spoon.

Finally, bake at 180°C (356°F) for about 15–20 minutes. Remove the cookies from the oven and let them cool before enjoying.

Ingredients

La Veronese® Whole Oat Flakes – 150 g

La Veronese® Amaranth Flour – 70 g

Eggs – 2

Shelled Hazelnuts – 60 g

Dark Chocolate Chips – 50 g

Seed Oil – 80 g

Water – 30 g

Brown Sugar – 120 g

Baking Powder – 3 g

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