How to make
Start by beating the egg whites with a pinch of salt until stiff peaks form. The mixture should become firm and glossy, holding its shape when the whisk is lifted.
In a separate bowl combine the oats, finely ground hazelnuts, vanilla and stevia. Mix the dry ingredients well so the sweetener and flavors distribute evenly.
Gradually fold the oat and hazelnut mixture into the beaten egg whites. Add it little by little while gently folding with a spatula. This helps keep the mixture light and airy.
Preheat the oven to 130°C (265°F) and line a baking tray with parchment paper.
Using a spoon, place small portions of the mixture onto the baking tray, leaving space between them. Shape the cookies lightly if needed.
Bake the cookies for about 50 minutes, then reduce the temperature to 100°C (210°F) and bake for another 10-15 minutes.
Turn off the oven and leave the cookies inside until they cool completely. This allows them to dry out slowly and become perfectly crisp.
Store the cookies in an airtight container to keep them crunchy.
Healthy crispy oatmeal cookies are light, crunchy and naturally sweetened, making them a great guilt-free snack.
Make sure to try the classic walnut meringue cookies, a favorite homemade dessert.
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