Preheat the oven to 200 ºC. Beat the eggs, olive oil and hazelnut drink in a bowl, before slowing adding the rest of the ingredients to make a smooth mixture. Optionally, add a pinch of salt to heighten the flavours.
Original, gluten-free chocolate, hazelnut and oatmeal cookies
- 1 egg
- 100 ml Borges Natura drink
- 150 ml Borges light olive oil
- 300 g oatmeal
- 100 g pure cocoa drops
- 140 g sugar
- 50 g rice flour
- 80 g chopped hazelnuts
Step by step
Shape the mixture into cookies about 1 cm thick and arrange on an oven tray covered with silicone baking paper or similar.
Bake for 20 minutes at 180 ºC, with heat from above and below.
Take out of the oven carefully, as they will still be soft, and leave to cool on a cooling rack.