Alcuni degli Biscotti di pasta frolla all'avena are super-simple egg-free, dairy-free, 4-ingredient cookies made with no refined sugar for a sweet, crispy texture.
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!
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Biscotti di pasta frolla all'avena
Alcuni degli Biscotti di pasta frolla all'avena are super-simple egg-free, dairy-free, 4-ingredient cookies made with no refined sugar for a sweet, crispy texture.
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Dosi: 11 biscotto di pasta frolla
Calorie: 109.4 kcal
Ingredienti
- 1 tazza Farina d'avena fatta in casa - (nota 1)
- 2 cucchiai Olio d'oliva dal sapore delicato - (nota 2)
- ¼ bicchiere Sciroppo d'acero - (nota 3)
- 1 cucchiaino da tè Estratto di vaniglia - (nota 4)
Istruzioni
- Preriscaldare il forno a 350 °C. Rivestire una teglia grande con carta da forno.
- In a mixing bowl add, oat flour, olive oil, maple syrup, and vanilla extract.
- Use a rubber spatula to stir ingredients together and form a soft, sticky dough. If it's too wet or runny, add a little bit more oat flour. The dough should be sticky, soft. You can oil your hands to form a dough ball. The ball should be soft and lightly spread, not firm as a rock. If it's too hard, add a bit of water to rehydrate the batter.
- Oil hands with olive oil, grab a tablespoon of dough, roll a ball, and place on the prepared baking sheet, leaving an inch of space between each ball.
- Use the back of a spoon, lightly oiled, to press the cookie into a flat round shape.
- Use a fork to prick the cookies a few times and give them a shortbread look.
- Bake the cookies for 15 minutes at 350°F (180°C) until the sides are golden brown.
- Let them cool down on a cooling rack to firm up and crisp.
Note
Note 1: If you use store-bought oat flour, you will need way less, as the texture is finer and absorbs more liquid.
Note 2: Or melted plant-based butter, or any low-flavor oil you love.
Note 3: Or agave syrup or coconut nectar.
Note 4: or 1/2 teaspoon of almond extract. Or lemon extract and 1 teaspoon of lemon zest, or orange extract and orange zest.
Modalità fornoIo 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.
Archiviazione: Store the cookies for up to 7 days in an airtight container at room temperature.
Alimentazione
Servendo: 1biscotto di pasta frolla | Calorie: 109.4kcal | Carboidrati: 15.7g | Proteine: 2.4g | Grasso: 4g | Grassi saturi: 0.6g | Grassi polinsaturi: 0.8g | Grasso monoinsaturo: 2.3g | Sodio: 3.9mg | Potassio: 77.7mg | Fibra: 1.1g | Zucchero: 4.6g | Calcio: 17mg | Ferro: 0.7mg | Magnesio: 25.1mg | fosforo: 74mg | zinco: 0.6mg
Ingredienti e sostituzioni
In questo paragrafo troverete tutti i miei consigli su come scegliere gli ingredienti giusti. Per la ricetta completa con le dosi, scorrete fino alla scheda della ricetta in fondo all'articolo!Vai alla ricetta completa
Per preparare questa ricetta bastano solo quattro semplici ingredienti. Ecco come sceglierli e sostituirli.
- Farina d'avena fatta in casa – This forms the base of your cookies, giving them their unique texture and wholesome flavor. If you use store-bought oat flour, you’ll need to adjust the quantity as it’s finer and absorbs more liquid.
- Olio d'oliva – This provides the necessary fat for a tender crumb and helps bind the ingredients. You can also use melted plant-based butter or any other low-flavor oil you enjoy.
- Sciroppo d'acero – This acts as the sweetener and helps create a soft yet slightly chewy texture. Agave syrup or coconut nectar also work as alternatives.
- Estratto di vaniglia – This adds a warm, aromatic flavor that complements the oats. You can also use almond extract, or for a citrus twist, try lemon extract with lemon zest or orange extract with orange zest.
How to Make Oat Flour Shortbread Cookies
This recipe is super simple to whip up. Here’s how in pictures.
Make your own oat flour and pour all the ingredients into a large mixing bowl.
Stir the mixture until it forms a sticky paste.
Form cookie dough balls with your oiled hands, place them on a baking sheet, and flatten them.
Prick the cookies with a fork and bake them for 15 minutes at 350°F (180°C).
I consigli di Carine per la pasticceria
Let me share a few more tips for a perfect oatmeal cookies.
- Dough Softness – Don’t be concerned if your dough feels a bit soft; it’s quite normal for this recipe. When you roll the dough into balls and place them on the baking sheet, they should naturally begin to flatten slightly, which indicates the dough has the perfect consistency and isn’t too dense.
- Creatività del sapore – Feel free to get creative with your flavors! You can mix in chocolate chips directly into the dough, or experiment with different extracts like vanilla or almond. For a bright, zesty note, try adding lemon zest or other flavors you love.
- Salsa al cioccolato – For an extra treat, once your shortbread is baked and cooled, dip half of each cookie into melted dark chocolate. Place them in the fridge afterward to allow the chocolate shell to harden.
this looks good! can this recipe be made into bars by putting in a pan pricking with fork and baking?
I am not sure, it might be difficult to cut, it might fall appart.
I really like all your recipes especially since I can make most gluten, egg free. This one was yummy but the cookies were too dry. Any idea what I did wrong or what can I do to make it less dry?
They are supposed to be dry and snap when you break them. You can try baking them a little less longer.
I made these and I can’t stop eating them. Made them into smaller cookies so half the recipe yielded 12 cookies. It’s like having cookies for breakfast, snack, and whenever without feeling bad but also absolutely loving it!
PS- I replaced the oil with butter. Yum!
Grazie per la bellissima recensione!
Thank you for this recipe! I loved how simple it is and the cookies tasted delicious. I ended up making them a bit bigger and thicker than I should have so ended up with 6 cookies but next time I would definitely make them thinner and smaller. They still tasted awesome. 🙂
I like a bigger cookie too 🙂 Thanks for the lovely feedback on the recipe.
Facile, rapide et en plus délicieux ! Nous adorons. Merci.
Merci beaucoup pour ce joli commentaire!
I would like to see more recipes like this one 🙂
Can I sub sugarfree free maple syrup for the maple syrup?
It could work, it really depend on the brand of sugar-free maple syrup. Some are made mostly from water as main ingredient and they don’t bind, others are made of fiber syrup and bind too much.
I tried this recipe but I added nutmeg, almond milk, raisins and Pecans and it turned out so good. Thank you Carine for all your healthy recipes. I can’t keep my hands off these cookies.
Thank you so much! It sound delicious with all your adds on.
These look great. Any suggestions on a savoury version? I’d like to try with chilli and sea salt, but not sure about a binder instead of maple syrup? Thanks
That’s a great idea, but I haven’t tried yet so it’s hard to tell the amount of what you would need. I will probably use water or vegetable stock instead of maple syrup and flaxmeal to bind.
I added nutmeg, unsweetened walnut milk, and cardamom to my mixture. They taste so good and crunchy like digestive cookies. The only thing is they are too sweet, and I don’t like sweet things, so I want to know if I can make them without the maple syrup and what I can use instead. Thanks.
You can use brownie rice syrup instead of maple syrup, it taste 40% less sweet and it won’t change the cookie dough consistency.