Chocolate Nut Cookies
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
333
calories
Calories
Nutritional values
1 biscuit contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 333 kcal | (16 %) | ||
| Protein | 6.32 g | (6 %) | ||
| Fat | 19.07 g | (16 %) | ||
| Carbohydrates | 36.49 g | (24 %) | ||
| Sugar added | 16.11 g | (64 %) | ||
| Roughage | 2.85 g | (10 %) |
more nutritional values
| Vitamin A | 95.44 mg | (11,930 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.85 mg | (24 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 1.71 mg | (14 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 42.94 μg | (14 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 10.49 μg | (23 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 0.86 mg | (1 %) | ||
| Potassium | 114.39 mg | (3 %) | ||
| Calcium | 44.46 mg | (4 %) | ||
| Magnesium | 25.65 mg | (9 %) | ||
| Iron | 2.55 mg | (17 %) | ||
| Iodine | 8.35 μg | (4 %) | ||
| Zinc | 0.44 mg | (6 %) | ||
| Saturated fatty acids | 6.52 g | |||
| Cholesterol | 42.35 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
30
- Ingredients
- ½ cup
- ½ cup
superfine caster sugar
- ¼ cup
dark brown sugar
- 2 tablespoons
- 1
egg (beaten)
- ½ teaspoon
- 1 cup
All purpose flour (scant)
- ¼ cup
- 1 cup
rolled oats (scant)
- ½ teaspoon
- ½ teaspoon
- 1 cup
chopped Hazelnuts
How healthy are the main ingredients?
eggPreparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Line 2 large baking trays with non-stick baking paper.
2.
Beat the butter and all 3 sugars in a mixing bowl until smooth. Add the egg and vanilla and beat until blended.
3.
Add the flour, cocoa powder, oats, baking powder and bicarbonate of soda and mix well, then add the nuts until well mixed.
4.
Take teaspoons of the mixture and roll into balls. Place about 5cm|2" apart on the baking trays. Press down lightly and bake for about 10 minutes, until golden brown. Cool on the baking trays for 5 minutes, then place on a wire rack to cool completely.
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