Deze Havermeelkoekjes are simple and healthy breakfast cookies made with no refined sugar, no gluten, no eggs, and no dairy, ready in under 20 minutes, and rich in fiber.
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
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Havermeelkoekjes
Deze Havermeelkoekjes are simple and healthy breakfast cookies made with no refined sugar, no gluten, no eggs, and no dairy, ready in under 20 minutes, and rich in fiber.
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porties: 8 cookies
Calorieën: 135 kcal
Ingrediënten
- 1 ½ cups Zelfgemaakte havermeel - (notitie 1)
- ½ theelepel Bakpoeder
- 3 eetlepels Kokosnootolie - Gesmolten, afgekoeld, gebruik geraffineerd om de kokossmaak te vermijden! (noot 2)
- ¼ cup Ahornsiroop - (notitie 3)
- ¼ cup Amandelmelk - (notitie 4)
- ½ cup Mini Chocolade Chips - (notitie 5)
optioneel
- 1 theelepel Vanille-extract
- ¼ theelepel Zout
Instructies
- Verwarm de oven voor tot 180 °C. Bekleed een bakplaat met bakpapier. Vet het bakpapier licht in met bakspray. Zet opzij.
- In a mixing bowl, add oat flour, baking soda, melted coconut oil, maple syrup, almond milk, and vanilla extract. Stir with a rubber spatula until it forms a sticky and thick cookie dough.
- Fold in the chocolate chips, and stir to evenly incorporate them.
- If your cookie dough is dry, crumbly, or won't stick into a dough ball when pressed in your hand, then add a bit more milk and stir to evenly incorporate.
- Divide the dough into 8 even cookie dough balls, pressing the cookie dough in a cookie dough scoop to pack it well.
- Release each cookie dough ball on the baking sheet and leave an inch of space between each. They will grow a little in height but won't spread that much.
- Press the top of each cookie with a lightly oiled hand palm, and if the sides of the cookies crack, pat with your oiled fingers to reshape.
- Bak de koekjes 15-16 minuten op 180°C (350°F) tot ze goudbruin zijn.
- Cool down for 10 minutes on the baking sheet then transfer to a cooling rack for an hour.
Notes
Notes 1: Use homemade oat flour. Place oats in a high-speed blender and blend 30 seconds on high speed to form a fine powder with few larger pieces. Don’t make it too fine or the cookie dough won’t come together. Use gluten-free certified oats if needed.
Notes 2: Or light olive oil, or any oil with a low flavor.
Notes 3Je kunt ook agavesiroop of kokosnectar gebruiken.
Notes 4: Oat milk, soy milk, or coconut milk also work. Add more milk if your dough is crumbly and won’t form cookie dough balls.
Notes 5: Use mini chips or the dough is hard to form. You can swap for shredded coconut, finely chopped pecans, or walnuts.
OpslagBewaar in een luchtdichte verpakking in de koelkast gedurende maximaal 4 dagen, of vries het in de vorm van balletjes in luchtdichte Ziploc-zakjes in. Laat het de dag ervoor in de koelkast ontdooien.
Voedingsbegeleiding
Portie: 1koekjes (recept voor 8 stuks) | Calorieën: 135kcal | Koolhydraten: 8.7g | Eiwit: 2.7g | Vet: 10.6g | Verzadigd vet: 4.2g | Meervoudig onverzadigd vet: 0.1g | Enkelvoudig onverzadigd vet: 1g | Trans vet: 0.01g | Natrium: 38.7mg | Kalium: 50.7mg | Vezels: 1.7g | Suiker: 5.4g | Vitamine A: 3.7IU | Vitamine B12: 0.01pg | Calcium: 31.9mg | Ijzer: 0.9mg | Magnesium: 13.8mg | Fosfor: 19.2mg | zink: 0.2mg
Ingrediënten en vervangingen
In deze alinea vind je al mijn tips voor het kiezen van de juiste ingrediënten. Voor het volledige recept met de exacte hoeveelheden, scroll je naar de receptkaart onderaan dit bericht!Ga naar het volledige recept
Voor deze koekjes heb je maar 6 ingrediënten nodig. Zo kies je ze.
- Zelfgemaakte havermeel – This gluten-free flour forms the base of the cookies. To make it, blend oats in a high-speed blender for about 30 seconds into a powder with some larger pieces. Using store-bought fine oat flour can result in dry cookies. Ensure you use certified gluten-free oats if needed.
- Bakpoeder – This helps the cookies rise and achieve a good texture.
- Gesmolten kokosolie – This adds moisture and richness. Make sure it’s cooled and use refined coconut oil to avoid coconut flavor. Light olive oil or any other low-flavor oil also works.
- Ahornsiroop – This liquid sweetener provides sweetness. Agave syrup or coconut nectar are also suitable. You can also use sugar-free maple syrup. Don’t swap for crystal sweeteners as they would make the cookies dry.
- Amandelmelk – This helps to bind the ingredients. Oat milk, soy milk, or coconut milk can also be used. Add more milk if your dough appears too crumbly.
- Mini Chocolade Chips – These add a classic chocolate flavor. Using mini chips makes it easier to form the dough. You can also use shredded coconut or finely chopped pecans or walnuts.
- Vanille-extract – This enhances the overall flavor of the cookies.
- Zout – A pinch of salt balances the sweetness and brings out other flavors.
How to Make Oat Flour Cookies
These simple breakfast cookies are really easy to whip up. Here’s how in pictures.
Combine the dry ingredients and pour the liquid ones on top.
Stir until well combined and incorporate the chocolate chips.
Form cookies dough balls on a baking sheet, flatten the cookies, and add a few more chocolate chips on the top.
Bak de koekjes 15-16 minuten op 180°C (350°F) tot ze goudbruin zijn.
Carine's baktips
Let me share a few more tips for perfect cookies:
- Proper Oat Flour Texture – When making your own oat flour, avoid over-blending the oats. Grind them for about 30 seconds to achieve a light ground with some larger pieces. Overly fine oat flour can lead to hard and dry cookies.
- De consistentie van het deeg aanpassen – If your dough looks too crumbly, it likely means your zelfgemaakte havermeel is finer and requires more liquid. Gradually add more milk until the dough comes together into a cohesive ball.
- Lower Sugar Options – Use sugar-free chocolate chips to reduce the sugar content, or swap them for chopped pecans, walnuts, or shredded coconut for a different flavor and texture.
These are yummy and helped satisfy my cookie cravings with healthy ingredients that work for my restrictive diet. Thank you for sharing.
Hartelijk bedankt voor de fijne feedback!
Can you use Almond flour for this recipe?
No, it will be a different ratio and I have written an almond flour cookie recipe here.
Hi! Have just been copying out this recipe after having done the plain Oat flour shortbread type cookies. I was wondering why this one has/needs Baking Soda? Is it because of the choc chips that you need a ‘lift’? And there’s more oil, but the same amount of flour…Just wondering as I don’t like the taste that BS sometimes leaves (like in scones).
Dank je!!
The shortbread is a crunchy cookie, that snap. This cookie is soft, and the oil and baking soda is here to make the cookie softer, and moist. I hope this helps!