Chocolate Oat Cakes Recipe

Name: Chocolate Oat Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup hazelnuts, finely chopped; ⅔ cup all-purpose flour; ⅓ cup Dutch-processed cocoa powder; ¼ cup wheat germ; ½ cup rolled old fashioned oats; ½ teaspoon freshly ground cardamom; ¼ teaspoon ground cinnamon; ⅛ teaspoon fine salt; ½ cup unsalted butter, softened; ¾ cup sugar; 2 large egg yolks

Servings: persons

¼ cup hazelnuts, finely chopped
⅔ cup all-purpose flour
⅓ cup Dutch-processed cocoa powder
¼ cup wheat germ
½ cup rolled old fashioned oats
½ teaspoon freshly ground cardamom
¼ teaspoon ground cinnamon
⅛ teaspoon fine salt
½ cup unsalted butter, softened
¾ cup sugar
2 large egg yolks

1
Preheat oven to 350 degrees F. Line 2 mini muffin tins with mini muffin liners, or set out 20 mini muffin liners on a baking sheet.
2
Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner.
3
Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl.
4
With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes.
5
Add the egg yolks and beat together.
6
Add dry ingredients and mix until just combined.
7
Scoop a tablespoon of dough (about 3/4 ounce) into the mini muffin tins or liners, on top of the nuts.
8
(Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts.)
9
Bake until the cookies are cooked through and nuts are toasty, about 15 minutes (drop cookies will bake slightly faster).
10
Transfer cookies to a rack to cool.
11
Serve.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup hazelnuts, finely chopped, ⅔ cup all-purpose flour, ⅓ cup Dutch-processed cocoa powder, ¼ cup wheat germ, and more.

Yes, Chocolate Oat Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Oat Cakes

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