Description
Indulge in these delightful Oat Hazelnut YoYos, a perfect blend of oat and hazelnut flavors sandwiched with a creamy hazelnut filling. These Australian-inspired sandwich cookies are a treat for any occasion.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup oat flour
- 1/2 cup finely ground toasted hazelnuts
- 1/4 teaspoon salt
Filling:
- 1/2 cup hazelnut spread or chocolate hazelnut spread
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the vanilla extract.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, oat flour, ground hazelnuts, and salt.
- Combine and Form Dough: Gradually add the dry mixture to the butter mixture, mixing until a soft dough forms. Roll teaspoon-sized portions of dough into balls and flatten slightly with a fork.
- Bake: Bake for 12-15 minutes until edges are golden. Cool on wire racks.
- Fill: Spread hazelnut spread on one cookie and sandwich with another. Repeat with remaining cookies.
Notes
- For extra texture, leave some hazelnuts slightly coarser when grinding.
- Store in an airtight container for up to 5 days.
- For a softer filling, whip the hazelnut spread with butter before assembling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 6 g
- Sodium: 25 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
