Ces Biscuits sablés à l'avoine are simple, oil-free, low-calorie alternatives to my Biscuits à l'empreinte digitale but still egg-free and dairy-free!
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 !
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Biscuits sablés à l'avoine
Ces Biscuits sablés à l'avoine are simple, oil-free, low-calorie alternatives to my Biscuits à l'empreinte digitale but still egg-free and dairy-free!
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Portions: 15 biscuits
Calories: 57.2 kcal
Ingrédients
- ¾ tasse Banane - (remarque 1)
- 1 ¼ tasses Flocons d'avoine - (remarque 2)
- ¼ tasse La farine d'avoine - (remarque 3)
Optionnel
- 1 cuillère à café Extrait de vanille - (remarque 4)
- 1 cuillère à café La cannelle - (remarque 5)
Dossage
- ¼ tasse Raspberry Preserve - (remarque 6)
Instructions de Pose et d'Entretien
- Préchauffer le four à 350 ° F (180 ° C).
- Line a large cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
- Mash the bananas and pack them in a 3/4 cup measuring cup to measure precisely.
- In a large mixing bowl, combine all the ingredients: mashed banana, rolled oats, oat flour, vanilla extract, and cinnamon. Stir until fully combined, and a sticky cookie dough forms.
- Use a cookie dough scoop to form 15 cookie dough balls on the prepared baking sheet, leaving an inch between the cookies. The dough is sticky, and that's normal.
- Lightly oil the back of a measuring teaspoon to press down the center of each cookie dough ball and form a cavity in the center.
- Place a little jam or preserve in the cavity of each cookie; don't fill the cavity up to the top, or it will overflow in the oven. Fill up to 3/4 level.
- Bake the cookies for 13-15 minutes at 350°F (180°C) until golden brown.
- Let the cookies cool on the cookie sheet for 15 minutes, then transfer them to a cooling rack for 30 minutes.
Remarques
Remarques 1: Make sure you mash and pack the amount of mashed banana in the measuring cup, and sweep off excess to measure with precision. You can swap banana for unsweetened applesauce if preferred.
Remarque 2: Use gluten-free certified oats if needed or swap for quinoa flakes – you will need a little more as they absorb moisture a bit less. Quick oats will also work!
Remarques 3: Oat flour adds a chewy texture and firmness. You can also use extra oats if preferred, or extra quinoa flakes.
Remarques 4: Optional, you can skip, or also try 1/2 teaspoon almond extract for an almond flavor.
Remarque 5: Optional, skip if desired.
Remarque 6: Or any jams, I like preserves because they have no added sugar. The best flavors are strawberry, blueberries, and raspberries. You can also swap for melted dark chocolate or nut butter, but those two options must be added after baking and cooling down the cookies!
Stockage : You can store them in a cookie jar for up to 1 week in the fridge. You can freeze them in silicone bags and thaw them the day before at room temperature.
Alimentation
Servir: 1gâteau | Calories: 57.2kcal | Glucides: 11.6g | Protéine: 1.3g | Graisse: 0.7g | Gras saturé: 0.1g | Graisses polyinsaturées: 0.2g | Gras monoinsaturés: 0.2g | Sodium: 2.7mg | Potassium: 64.1mg | Fibre: 1.1g | Sucre: 3.8g | Vitamine A: 5.2IU | Vitamine C: 1.2mg | Calcium: 7.5mg | Fer à repasser: 0.4mg | Magnésium: 14.6mg | Phosphore: 39.6mg | Zinc: 0.3mg
Ingrédients et substitutions
Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète
Il vous suffit de quelques ingrédients simples pour réaliser cette recette. Voici comment les choisir et les interchanger.
- Banane mûre – This provides natural sweetness and acts as a binder to hold the cookies together without using eggs or oil. Unsweetened applesauce also works well if you prefer a non-banana flavor.
- Flocons d'avoine – These form the hearty base of the cookie. You can use gluten-free certified oats if necessary, or swap them for quinoa flakes, though you might need slightly more flakes as they absorb less moisture. Quick oats are another good option here.
- La farine d'avoine – This brings a chewy texture and helps firm up the dough structure. You can use extra rolled oats or extra quinoa flakes if you don’t have flour on hand.
- Extrait de vanille – It adds a classic, warm cookie flavor to the batter. You can skip this or try almond extract for a nutty twist.
- La cannelle – This adds a warm, spicy note. You can leave it out if you prefer a plain oatmeal cookie base.
- Raspberry Preserve – This creates the sweet, fruity center. Strawberry or blueberry jams work great too. Melted dark chocolate or nut butter are tasty options, but you must add them after the cookies have baked and cooled.
How to Make Oat Thumbprint Cookies (in Pictures)
Conseils de pâtisserie de Carine
Let me share a few more tips for perfect cookies.
- Variations de remplissage – You can swap the raspberry preserve for other jams, or even use melted dark chocolate or nut butter. Just remember to add chocolate or nut butter after the cookies have baked and cooled so they don’t melt messily in the oven.
- Rehausser la saveur – Adding vanilla extract or ground cinnamon gives the dough a wonderful aroma and taste. You can use both for a spiced cookie or switch to almond extract for a different profile.
- Fruit Sweetener – If you aren’t a fan of bananas, unsweetened applesauce is a perfect swap. It keeps the recipe oil-free while acting as the binder; just make sure to measure it precisely.
could I use Almond Flour instead of oat flour?
No, but I have a recipe of almond flour thumbprint cookie recipe ici specially designed to use almond flour.
Can I use self-rising flour instead? Thanks
No, it won’t work here. But if you want a cookie reciep using banana and self-rising flour try my 3-ingredient banana cookies.
How could I incorporate dried figs that I processed down to a paste Do you think it could be used instead of the jam Might need some sweetness?
What’s your opinion
Merci
You can fill the cookies with dried fruit paste. Simply make the paste, need fill the hole up to the 3/4 their level. It won’t be as sweet as jam or preserve, but you can add maple syrup in your dried fruit paste to up the sweeteness.
Thank you for sharing this recipe! Loved it ❤️
Merci!
I have frozen bananas, will they work for this recipe?
Frozen bananas could work, but watch out, they release more moisture, it means you will need more oat flour.