These walnut cookies are made with the powdered sweetener erythritol and oat flour. The recipe is suitable for people with diabetes and is described as not causing a rapid rise in blood glucose. They are a good addition to picnic baskets and celebration platters.
Beat the softened butter with the erythritol until smooth. Add the egg and vanilla and continue mixing.
Add the oat flour, baking powder, cinnamon, and salt, and stir with a spoon. Fold in the chopped walnuts last.
Wrap the dough and refrigerate it for ten minutes; this helps keep the cookies from spreading in the oven.
Pinch off walnut-sized pieces of dough and arrange them on a baking sheet. Flatten them slightly and bake in an oven preheated to 170°C / 340°F for twenty minutes, until the edges are lightly golden.
Chill the dough in the refrigerator for at least ten minutes before shaping; dough at room temperature spreads quickly and becomes thin in the oven. Allergens: egg, dairy (butter), and tree nuts (walnuts). Check the flour product label for a gluten statement, since ingredients can vary by product.
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