Oat Flour Cookies

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www.theconsciousplantkitchen.com

Disse Oat Flour Cookies 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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Tilberedning5

Steking 15

Total tid20

porsjoner: cookies

Kalorier: 135kcal

Forfatter: Carine Claudepierre

Ingredienser

1 ½ kopper Hjemmelaget havremel (merknad 1)
½ teskje Natron
3 ss Kokosolje smeltet, avkjølt, bruk raffinert for å unngå kokossmak! (merknad 2)
¼ cup Lønnesirup (merknad 3)
¼ cup Mandel-melk (merknad 4)
½ cup Mini sjokoladebiter (merknad 5)

Valgfritt

1 teskje Vaniljeekstrakt
¼ teskje Salt

US Customary - Metric

Instruksjoner

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
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.
Vend inn sjokoladebitene og rør for å blande dem jevnt.
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.
Bake the cookies for 15-16 minutes at 350°F (180°C) until golden brown.
Cool down for 10 minutes on the baking sheet then transfer to a cooling rack for an hour.

Merknader

Merknader 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.

Merknader 2: Or light olive oil, or any oil with a low flavor.

Merknader 3Du kan også bruke agavesirup eller kokosnektar.

Merknader 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.

Merknader 5: Use mini chips or the dough is hard to form. You can swap for shredded coconut, finely chopped pecans, or walnuts.

OppbevaringOppbevares i en lufttett beholder i kjøleskapet i opptil 4 dager, eller fryses ned til kuler i lufttette Ziploc-poser. Tin i kjøleskapet dagen før.

Ovnsmodus: Jeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

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