Made with the granulated sweetener erythritol, these walnut cookies use oat flour for a diabetic-friendly bake. Because it will not spike blood glucose quickly, this recipe travels well in a picnic basket or on a celebration platter.
Beat the softened butter with the erythritol until smooth, then add the egg and vanilla and keep mixing.
Add the oat flour, baking powder, cinnamon and salt and stir with a spoon, then fold in the chopped walnuts last.
Wrap the dough and chill it in the fridge for ten minutes; this keeps the cookies from spreading in the oven.
Pinch off walnut-sized pieces of dough, arrange them on a baking tray, flatten slightly and bake in an oven preheated to 170°C for twenty minutes until the edges turn light golden.
Chill the dough for at least ten minutes before shaping; at room temperature it spreads too thin in the oven. Allergens: contains egg, dairy (butter) and tree nuts (walnut).
If you use date paste instead of erythritol, the cookies come out moister and darker; in that case shorten the baking time by three minutes.
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