Nutelloti Cookies 🍪🍫

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.

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.

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.

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.