MorgenStund' Oat Cookies
Ingredients for about 40 cookies
| 150 g | butter |
| 125 g | MorgenStund' (do not cook) |
| 130 g | gluten free oats |
| 50 g | flaked almonds or hazelnuts |
| 100 g | liquid honey |
| 2 | eggs |
| ½ tsp | baking powder |
| 1 pinch | salt |
| 50 g | cooking chocolate |
Preparation
Preheat the oven to 175° C.
Melt the butter slowly at a low temperature. Put MorgenStund', the oats and almonds in a bowl and pour over the melted butter, stir gently and leave to sit for about 10 minutes.
Whisk the honey and eggs. Add the baking powder and salt. Now carefully stir in the cooled MorgenStund' mixture. Finally, fold in the chocolate cut into small pieces.
Using two teaspoons, place little mounds of the mixture on the baking tray lined with baking paper and bake on the middle shelf for about 12-15 minutes