Biscoitos crocantes de aveia (5 ingredientes)

Estes Biscoitos crocantes de aveia 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 Biscoitos saudáveis ​​de aveia e abóbora, Biscoitos de aveia com banana e manteiga de amendoim, ou Biscoitos de aveia com farinha de coco.

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

Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!

Biscoitos crocantes de aveia

Estes Biscoitos crocantes de aveia 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 de preparação: 10 minutos minutos

Hora de cozinhar: 14 minutos minutos

Descanso: 8 minutos minutos

Tempo total: 32 minutos minutos

Curso: Sobremesa, lanche

Cozinha: americano

Dose: 6 bolinhos

Calorias: 184.1 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ 1 xícara Aveia rápidas - (nota 1)
• ▢ ½ xícara Farinha de Aveia Caseira - not overly packed (note 2)
• ▢ ¼ xícara Maple Syrup - (nota 3)
• ▢ 2 colheres de sopa Óleo de côco - melted and cooled (note 4)
• ▢ 2 colher de sopa Leite de amêndoa - temperatura ambiente (nota 5)

Optional – for flavor and texture

• ▢ 2 colher de sopa Açúcar de cana não refinado - for boost of sweeteness and crispiness
• ▢ ½ colher de chá Canela
• ▢ 1 colher de chá de extrato de baunilha
• ▢ ¼ colher de chá sal

Instruções

• 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.

Notas

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.

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

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

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Nutrição

Servindo: 1Cookie | Calorias: 184.1kcal | Carboidratos: 29.1g | Proteína: 3.3g | Gordura: 6.5g | Gordura saturada: 4.2g | Gordura poliinsaturada: 0.8g | Gordura monoinsaturada: 0.9g | Sódio: 107mg | Potássio: 117.5mg | Fibra: 2g | Açúcar: 12.4g | Vitamina A: 0.5IU | Vitamina C: 0.01mg | Cálcio: 34.4mg | Ferro: 1.1mg | Magnésio: 53.9mg | Fósforo: 107.2mg | Zinco: 0.8mg

Ingredientes e Substituições

You only need 5 base ingredients for these cookies.

• Aveia rápidas – 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.
• Farinha de aveia – 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.
• Maple Syrup – Acts as a natural sweetener and moistens the dough. Substitutions: agave syrup, coconut nectar, or date syrup for a similar result.
• Óleo de côco – 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).
• Leite de amêndoa – Helps bind and moisten the dough. Substitutions: any plant-based milk like soy milk, oat milk, or cashew milk.

Ingredientes Opcionais

• Sugar – Enhances sweetness and crispiness. Substitutions: unrefined cane sugar, coconut sugar, or date sugar.
• Canela – Adds warmth and spice. Substitutions: pumpkin pie spice, nutmeg, or ginger.
• de extrato de baunilha – Provides flavor depth. Substitutions: almond extract or a dash of maple flavoring.
• sal – 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.

Misture todos os ingredientes em uma tigela grande.

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).

Dicas de confeitaria da Carine

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

1. Use farinha de aveia fina. – 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. Descanse a massa – Allow the dough to sit for at least 10 minutes for the oats to fully hydrate, ensuring the cookies hold together well.
4. Ajuste a consistência da massa – 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. Dobre a receita – These cookies store well, so consider doubling the batch for snacks throughout the week.

Mais receitas de biscoitos de aveia

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

Biscoitos de Aveia com 3 Ingredientes

Biscoitos de Aveia Saudáveis ​​Sem Assar

Biscoitos de Aveia com Mirtilo

Biscoitos de Aveia e Batata-Doce