Biscotti croccanti all'avena (5 ingredienti)

Alcuni degli Biscotti croccanti all'avena are thin and healthy cookies with a delicious crispy texture and packed with wholesome ingredients for a delicious, healthy snack or breakfast.

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I am a huge fan of eating cookies for breakfast and to keep you full, there’s nothing better than oatmeal cookies. I’ve made so many oatmeal cookies before, like my Biscotti sani all'avena e zucca, Biscotti all'avena con burro di arachidi e banana, o Biscotti di farina di cocco e avena.

These oatmeal cookies are healthier than classic oatmeal cookies with no white flour, no refined sugar, no eggs, no butter.

Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!

Biscotti croccanti all'avena

Alcuni degli Biscotti croccanti all'avena are thin and healthy cookies with a delicious crispy texture and packed with wholesome ingredients for a delicious, healthy snack or breakfast.

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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 14 verbale min

Riposo: 8 verbale min

Tempo totale: 32 verbale min

Corso: Dessert, spuntino

cucina: americano

Dosi: 6 Cookies

Calorie: 184.1 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 1 bicchiere Avena veloce - (nota 1)
• ▢ ½ bicchiere Farina d'avena fatta in casa - not overly packed (note 2)
• ▢ ¼ bicchiere Sciroppo d'acero - (nota 3)
• ▢ 2 cucchiai Olio di cocco - melted and cooled (note 4)
• ▢ 2 cucchiaio Latte di mandorla - room temperature (note 5)

Optional – for flavor and texture

• ▢ 2 cucchiaio Zucchero di canna non raffinato - for boost of sweeteness and crispiness
• ▢ ½ cucchiaino da tè Cannella
• ▢ 1 cucchiaino da tè Estratto di vaniglia
• ▢ ¼ cucchiaino da tè Sale

Istruzioni

• Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Lightly oil the paper with a cooking oil spray.
• In a mixing bowl, add all the dry ingredients, quick oats, oat flour, cinnamon, and salt, if used. Whisk to combine evenly.
• Stir in liquid ingredients: maple syrup, almond milk, melted coconut oil, and vanilla extract if used. If your almond milk is cold – straight out of the fridge – make sure it doesn't touch the melted coconut oil or the oil firms up and creates lumps.
• Stir all the ingredients together with a rubber spatula, pressing and pushing nicely to bring the oat flour into contact with the liquid. Set it aside for 10 minutes to give the fiber in the oats time to absorb all the liquid.
• After that time, stir again, it should form a sticky batter that is not crumbly. If you squeeze it in your oiled hands, you can form a ball. If too wet or fragile, stir in extra oat flour, one tablespoon at a time, wait for a few minutes to let the fiber soak up the liquid, and add more until you can form dough balls. If too dry, add a bit more almond milk. But you shouldn't need to adjust the batter unless your oat flour is too coarse, or you didn't measure it properly.
• Divide the dough into 6 even portions. Oil your hands generously with melted coconut oil and roll each dough portion into a dough ball.
• Place the dough balls two thumbs apart on the prepared cookie sheet.
• Place a piece of parchment paper on top of the dough balls and press them with the back of a measuring cup to flatten the cookie into a large round and thin cookie (0.03 inches/0.8mm).
• If the sides crack, pat them with your fingers to smoothen.
• Bake the cookies on the center rack of the oven for 14-15 minutes at 350 °F (180 °C) until nicely golden brown on the sides.
• Let the cookies cool down completely on the baking sheet.

Note

Nota 1: Quick oats are a finer version of classic old-fashioned rolled oats. You can make it at home by placing old-fashioned rolled oats in a food processor and pulsing them 2-3 times until they form a coarse oat mixture. Do not use old-fashioned rolled oats in this recipe, the size of this kind of oats is too large, and the cookie dough will not hold together, resulting in fragile cookies.

Nota 2: Oat flour is basically rolled oats or quick oats that you blend in a high-speed blender until it forms a fine flour.

Nota 3: Any liquid sweetener can be used.

Nota 4: Light olive oil works as well or melted plant-based butter but the cookies are softer with these options.

Nota 5: Any milk can be used like oat milk or soy milk.

Nota 6: Add the sugar only for extra sweetness and extra crispy texture.

Archiviazione: Store in a sealed container for up to 4 days in the fridge.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

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Alimentazione

Servendo: 1Cookies | Calorie: 184.1kcal | Carboidrati: 29.1g | Proteine: 3.3g | Grasso: 6.5g | Grassi saturi: 4.2g | Grassi polinsaturi: 0.8g | Grasso monoinsaturo: 0.9g | Sodio: 107mg | Potassio: 117.5mg | Fibra: 2g | Zucchero: 12.4g | Vitamina A: 0.5IU | Vitamina C: 0.01mg | Calcio: 34.4mg | Ferro: 1.1mg | Magnesio: 53.9mg | fosforo: 107.2mg | zinco: 0.8mg

Ingredienti e sostituzioni

You only need 5 base ingredients for these cookies.

• Avena veloce – Provide the base and structure of the cookies, adding a chewy texture. Substitutions: finely pulse old-fashioned rolled oats in a food processor to make homemade quick oats. Avoid using steel-cut oats or regular rolled oats, as they are too coarse.
• Farina d'avena – Binds the ingredients and gives the cookies their delicate, thin structure. Substitutions: make your own by blending quick oats until fine. Avoid coarse flour, as it won’t bind properly. For variations, use almond flour or sunflower seed flour in smaller quantities, adjusting for texture.
• Sciroppo d'acero – Acts as a natural sweetener and moistens the dough. Substitutions: agave syrup, coconut nectar, or date syrup for a similar result.
• Olio di cocco – Adds richness and a hint of flavor while helping the cookies crisp up. Substitutions: melted light olive oil or plant-based butter (but the cookies will be slightly softer).
• Latte di mandorla – Helps bind and moisten the dough. Substitutions: any plant-based milk like soy milk, oat milk, or cashew milk.

Ingredienti opzionali

• Zucchero – Enhances sweetness and crispiness. Substitutions: unrefined cane sugar, coconut sugar, or date sugar.
• Cannella – Adds warmth and spice. Substitutions: pumpkin pie spice, nutmeg, or ginger.
• Estratto di vaniglia – Provides flavor depth. Substitutions: almond extract or a dash of maple flavoring.
• Sale – Balances sweetness and enhances flavor. Substitutions: omit if using salted butter or salted oats.

How to Make Crispy Oatmeal Cookies

These cookies are super easy to make and I have a special technique to form them. See it in pictures below.

Combine all the ingredients in a large mixing bowl.

Stir with a spatula until the mixture is sticky.

Roll 6 large cookie dough balls with your hand (oil them before!).

Place the balls on a large baking sheet lined with parchment paper.

Place another piece of parchment paper on the top of each dough ball and flatten it with the back of a measuring cup.

Bake the oatmeal cookies for 14-15 minutes at 350 °F (180 °C).

I consigli di Carine per la pasticceria

Let me share a few more tips to help you make the best cookies ever:

1. Use Fine Oat Flour – Ensure the oat flour is ultra-fine with no coarse particles to properly absorb the liquids and bind the dough.
2. Don’t Overpack Ingredients – Use the spoon-and-level method for oat flour and oats to avoid excess dryness.
3. Fai riposare l'impasto – Allow the dough to sit for at least 10 minutes for the oats to fully hydrate, ensuring the cookies hold together well.
4. Regolare la consistenza dell'impasto – Test the dough by squeezing it in oiled hands. It should hold its shape. If not, add oat flour (for wet dough) or almond milk (for dry dough) one tablespoon at a time, mixing thoroughly.
5. Grease for Easy Handling – Coat your hands and utensils with coconut oil to prevent sticking when forming and flattening the cookies.
6. Flatten Evenly – Use parchment paper and a measuring cup to press the cookies to the same thickness for even baking. Thinner cookies will be crispier.
7. Bake Until Golden Brown – Look for golden edges to know the cookies are ready. Overbaking can make them too hard.
8. Customize Flavor – Experiment with spices like ginger, nutmeg, or pumpkin pie spice, or add vanilla extract for a more aromatic cookie.
9. Sweeten for Crispiness – Adding a small amount of granulated sugar creates a more caramelized, crispy texture.
10. Double the Recipe – These cookies store well, so consider doubling the batch for snacks throughout the week.

Altre ricette di biscotti all'avena

I love making oatmeal cookies. Here are a few more of my recipes:

Biscotti all'avena con 3 ingredienti

Biscotti d'avena sani senza cottura

Biscotti all'avena e mirtilli

Biscotti di patate dolci e avena