Whip diabetic sweet with egg until thick and creamy, add whipped cream and milk. Mix with sifted flour and spices.
Fold in ground hazelnuts, rolled oats and sesame seeds. Cool for about 1 hour.
Form balls with floured hands (number indicated above) and place them not too close together on a baking sheet lined with parchment paper. Flatten a little with a fork. Bake.
Melt the chocolate with the coconut oil in a water bath. Decorate the cooled cookies with it.
E-kitchen stove: degree: 175 to 200
Gas: level: 3 to 4
Tip: Always use aromatic spices to refine your dishes!
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