Biscuits à l'avoine et au citron (4 ingrédients, sans gluten, sans sucre raffiné)

Ces Biscuits à l'avoine et au citron are simple 4-ingredient cookies made with no gluten, no refined sugar, no oil, no eggs, and no dairy, but full of taste, fiber, and healthy fats!

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La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

Biscuits à l'avoine et au citron

Ces Biscuits à l'avoine et au citron are simple 4-ingredient cookies made with no gluten, no refined sugar, no oil, no eggs, and no dairy, but full of taste, fiber, and healthy fats!

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Temps de préparation: 10 minutes min

Temps de cuisson: 12 minutes min

Temps total: 22 minutes min

Plat: Petit-déjeuner, Collation

Cuisine: Américaine

Portions: 6 biscuits

Calories: 194.1 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ ¾ tasse Flocons d'avoine à l'ancienne - (remarque 1)
• ▢ 1 tasse Farine d'amande - (remarque 2)
• ▢ 2 Cuillères à soupe Le jus de citron - juice from 1 lemon + 2 tsp zest if you like
• ▢ ⅓ tasse de sirop d'érable

Optional for extra falvors

• ▢ 2 cuillère à café Zeste de citron - from previous lemon
• ▢ ¼ cuillère à café L'extrait d'amande - facultatif

Glaçage au citron

• ▢ 1 cuillerée à soupe Le jus de citron
• ▢ ½ tasse Sucre en poudre

Instructions de Pose et d'Entretien

• Preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
• In a mixing bowl, add rolled oats, almond flour, maple syrup, lemon juice, almond extract, and lemon zest if used.
• Stir with a rubber spatula at first, then lightly oil your hands and squeeze the dough to bring everything nicely together into a sticky cookie dough.
• Scoop out some batter with a cookie dough scoop, press firmly in the scoop to pack the cookie dough, then release it on the baking sheet and flatten the top of the cookies with the palm of your hand. If the sides crack, wet your fingers to pat and reform the cookie.
• Repeat until no more cookie dough is left – I made 6 large cookies with the batter.
• Bake them for 14-16 minutes at 350°F (180°C) until nicely golden brown.
• Let them cool down for 15 minutes at room temperature on the baking sheet. Do not touch them. They firm up as they cool down.
• Transfer them to a cooling rack for another 1 hour before serving.

Lemon Glazed cookies

• If you like sweet lemon cookies, prepare the lemon glaze by stirring powdered sugar and lemon juice in a small mixing bowl. It should form a thick and creamy paste.
• Dip the cooled cookies upside down and twist in the glaze to ice the lemon cookies, then flip and place on a rack to let the excess glaze run down.
• Sprinkle extra lemon zest on top if you like its tangy flavor and cool the cookies in the fridge an hour to set the icing.

Remarques

Remarques 1: You can use quick oats, gluten-free certified oats if needed, or swap for quinoa flakes for a fully gluten-free option

Remarques 2: Use ultra-fine almond flour, not almond meal, as this would make dry, fragile cookies. I haven’t tried another flour, and I can’t guarantee oat flour or regular flour works the same. The closest flour to almond flour is sunflower seed flour, so if you want a nut-free version, you should try that!

Remarques 3: I am using lemon juice from one fresh lemon and grating its zest to add a tangy flavor to the cookie dough. You can use store-bought bought freshly pressed lemon juice if preferred.

Remarques 4N'importe quel édulcorant liquide, comme le sirop d'agave ou le nectar de coco, convient.

Stockage : Store the cookies in an airtight container in the fridge for up to 4 days. Freeze up to 1 month in Ziploc bags and thaw at room temperature the day before.

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

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Alimentation

Servir: 1gâteau | Calories: 194.1kcal | Glucides: 23.3g | Protéine: 5.3g | Graisse: 9.9g | Gras saturé: 0.8g | Graisses polyinsaturées: 0.2g | Gras monoinsaturés: 0.2g | Sodium: 2.3mg | Potassium: 83.4mg | Fibre: 3.1g | Sucre: 11.6g | Vitamine A: 0.6IU | Vitamine C: 2.8mg | Calcium: 65.2mg | Fer à repasser: 1.2mg | Magnésium: 18.2mg | Phosphore: 42mg | Zinc: 0.5mg

Ingrédients et substitutions

You only need 4 ingredients to make the cookies. Here’s how to pick them.

• Flocons d'avoine à l'ancienne – These provide texture and fiber to the cookies. Quick oats or certified gluten-free oats are also fine. For a completely gluten-free option, you can use quinoa flakes.
• Farine d'amande – This gluten-free flour acts as a base for the cookies. Ensure you use ultra-fine almond flour, not almond meal, to avoid dry and fragile cookies. Sunflower seed flour is a potential nut-free alternative.  
• Le jus de citron – This adds a tangy lemon flavor. Freshly squeezed or store-bought freshly pressed lemon juice will work.
• de sirop d'érable – This liquid sweetener provides sweetness. Agave syrup or coconut nectar can also be used.  

You can also add the following:

• Zeste de citron – This enhances the lemon flavor with its aromatic oils.  
• L'extrait d'amande – This optional ingredient adds a subtle nutty flavor that works very well with the lemon.
• Sucre en poudre – This is used to make the lemon glaze, adding sweetness and a smooth texture. Powdered allulose can be used as a refined sugar-free alternative.  
• Le jus de citron – To make the glaze taste lemony.  

How to Make Lemon Oatmeal Cookies

These cookies are really easy to whip up. Here’s how in pictures.

Pour the ingredients in a large mixing bowl and grate the lemon zest.

Stir the mixture with a spatula until well combined.

Use an ice cream scoop to scoop out the batter and form 6 cookies on a baking sheet.

Flatten the cookies and bake them for 14-16 minutes at 350°F (180°C).

Conseils de pâtisserie de Carine

Permettez-moi de partager quelques conseils supplémentaires pour des biscuits parfaits.

• Quinoa Flake Substitute – If you don’t tolerate oats, you can replace them with quinoa flakes.
• Citrus Flavor Variations – Feel free to swap the lemon juice and zest for lime or orange juice and zest to create different citrus-flavored cookies.
• Sweet Glaze Option – Add the lemon glaze to increase the sweetness of the cookies. You can use powdered allulose in the glaze if you prefer a refined sugar-free option.

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