Description
These Oat Hazelnut YoYos are delightful sandwich cookies filled with a creamy buttercream. The nutty flavor of hazelnuts and oats combined with the sweet filling makes them a perfect treat for any occasion.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup hazelnut meal (or finely ground hazelnuts)
- ½ cup rolled oats (finely ground)
- ¼ cup cornstarch
- pinch of salt
Filling:
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 teaspoons milk (as needed)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, combine the flour, hazelnut meal, ground oats, cornstarch, and salt. Gradually mix into the creamed butter to form a soft dough.
- Shape and bake: Roll dough into small balls, place on baking sheet, and flatten with a fork. Bake for 15–18 minutes until lightly golden. Cool on a wire rack.
- Make filling: Beat butter until smooth, add powdered sugar and vanilla. Mix in milk gradually until creamy. Sandwich cookies together with filling.
Notes
- You can add hazelnut spread to the filling for extra flavor.
- Store YoYos in an airtight container at room temperature for up to 5 days or refrigerate for a firmer filling.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 12g
- Sodium: 35mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
