Hazelnut powder replaces flour entirely here, a trick from Piedmont bakers who ran short on wheat after WWII shortages.
3-Ingredient Biscuits
Indulge in these delightful 3-Ingredient Oat Biscuits, where wholesome oats meet rich hazelnut flour and luscious dark chocolate for a guilt-free treat! With no added sugar, these quick and easy biscuits are perfect for satisfying your sweet tooth while keeping it healthy. Get ready to bake a batch that’s sure to become your new favorite snack!
Prep
15
min
Cook
0
min
Serves
6
people
Level
beginner
The Story
This no-bake biscuit owes its soul to Piedmont, Italy, where 19th-century confectioners first ground hazelnuts into paste after a Napoleonic chocolate shortage forced cocoa-stretching genius—decades later that same hazelnut-chocolate marriage inspired Ferrero's Nutella empire, and now it's been stripped back to three honest ingredients, proving Turin's original hack still beats anything from a modern industrial kitchen.
Regional Twist
In Lyon, French patissiers swap plain oats for toasted buckwheat groats and stir in a pinch of fleur de sel with the hazelnut powder, giving these biscuits a nuttier crunch and a savory edge that cuts through the dark chocolate's bitterness.
📝 Ingredients
Serves 6🫙Pantry Staples(2)
- 130g of dairy-free dark chocolate (4.59 oz)can use sugar-free chocolate
- 70g of small gluten-free oats (2.47 oz)
📦Other(1)
- 60g of hazelnut powder (2.12 oz)can also use almond or coconut
👨🍳 Instructions
- 1
Melt the chocolate.
- 2
In a bowl, mix all the ingredients until a ball forms.
- 3
Shape into 6 balls of 40g each and place them on a baking sheet lined with parchment paper.
- 4
Using a square of parchment paper and the bottom of a glass or flat bowl, press each biscuit firmly.
- 5
Let cool for at least 10 minutes in the refrigerator before removing the biscuits from the parchment paper.
- 6
Store in an airtight container in a cool, dry place for up to 10 days.
💡 Pro Tips
- ✓Melt the chocolate gently over a double boiler at around 115°F, or in short 15-second microwave bursts, since scorching above 130°F seizes the cocoa butter and creates a grainy, unworkable texture.technique115°F
- ✓Weigh each portion precisely to 40g using a kitchen scale rather than eyeballing it, since even a 5-10g variance changes chilling time and causes uneven setting across the batch.equipment40g portions
- ✓Press the biscuits while the mixture is still pliable but not warm, ideally within 2-3 minutes of shaping, because the melted chocolate begins re-solidifying quickly at room temperature and will crack instead of flatten if you wait too long.timing2-3 minutes
- ✓Chill the shaped biscuits for a full 10 minutes at standard refrigerator temp (37-40°F) so the cocoa butter crystallizes into a stable form, giving the biscuits enough structural integrity to release cleanly from the parchment.timing37-40°F for 10 minutes
- ✓Store the finished biscuits in a cool, dry spot below 70°F rather than the refrigerator for long-term keeping, since repeated humidity exposure from fridge condensation causes sugar bloom and a dull, spotty surface.ingredientbelow 70°F
Share this recipe
Prep
15
min
Cook
0
min
Serves
6
people
Level
beginner
Share this recipe
Hazelnut powder replaces flour entirely here, a trick from Piedmont bakers who ran short on wheat after WWII shortages.
3-Ingredient Biscuits
Indulge in these delightful 3-Ingredient Oat Biscuits, where wholesome oats meet rich hazelnut flour and luscious dark chocolate for a guilt-free treat! With no added sugar, these quick and easy biscuits are perfect for satisfying your sweet tooth while keeping it healthy. Get ready to bake a batch that’s sure to become your new favorite snack!
The Story
This no-bake biscuit owes its soul to Piedmont, Italy, where 19th-century confectioners first ground hazelnuts into paste after a Napoleonic chocolate shortage forced cocoa-stretching genius—decades later that same hazelnut-chocolate marriage inspired Ferrero's Nutella empire, and now it's been stripped back to three honest ingredients, proving Turin's original hack still beats anything from a modern industrial kitchen.
Regional Twist
In Lyon, French patissiers swap plain oats for toasted buckwheat groats and stir in a pinch of fleur de sel with the hazelnut powder, giving these biscuits a nuttier crunch and a savory edge that cuts through the dark chocolate's bitterness.
📝 Ingredients
Serves 6🫙Pantry Staples(2)
- 130g of dairy-free dark chocolate (4.59 oz)can use sugar-free chocolate
- 70g of small gluten-free oats (2.47 oz)
📦Other(1)
- 60g of hazelnut powder (2.12 oz)can also use almond or coconut
👨🍳 Instructions
- 1
Melt the chocolate.
- 2
In a bowl, mix all the ingredients until a ball forms.
- 3
Shape into 6 balls of 40g each and place them on a baking sheet lined with parchment paper.
- 4
Using a square of parchment paper and the bottom of a glass or flat bowl, press each biscuit firmly.
- 5
Let cool for at least 10 minutes in the refrigerator before removing the biscuits from the parchment paper.
- 6
Store in an airtight container in a cool, dry place for up to 10 days.
💡 Pro Tips
- ✓Melt the chocolate gently over a double boiler at around 115°F, or in short 15-second microwave bursts, since scorching above 130°F seizes the cocoa butter and creates a grainy, unworkable texture.technique115°F
- ✓Weigh each portion precisely to 40g using a kitchen scale rather than eyeballing it, since even a 5-10g variance changes chilling time and causes uneven setting across the batch.equipment40g portions
- ✓Press the biscuits while the mixture is still pliable but not warm, ideally within 2-3 minutes of shaping, because the melted chocolate begins re-solidifying quickly at room temperature and will crack instead of flatten if you wait too long.timing2-3 minutes
- ✓Chill the shaped biscuits for a full 10 minutes at standard refrigerator temp (37-40°F) so the cocoa butter crystallizes into a stable form, giving the biscuits enough structural integrity to release cleanly from the parchment.timing37-40°F for 10 minutes
- ✓Store the finished biscuits in a cool, dry spot below 70°F rather than the refrigerator for long-term keeping, since repeated humidity exposure from fridge condensation causes sugar bloom and a dull, spotty surface.ingredientbelow 70°F