Estes 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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Oat Flour Cookies
Estes 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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Dose: 8 bolinhos
Calorias: 135 kcal
Ingredientes
- 1 ½ copos Farinha de Aveia Caseira - (nota 1)
- ½ colher de chá Bicarbonato de sódio
- 3 colheres de sopa Óleo de côco - melted, cooled, use refined to avoid coconut flavor! (note 2)
- ¼ xícara Maple Syrup - (nota 3)
- ¼ xícara Leite de amêndoa - (nota 4)
- ½ xícara Mini Chips de Chocolate - (nota 5)
Opcional
- 1 colher de chá de extrato de baunilha
- ¼ colher de chá sal
Instruções
- Pré-aqueça o forno a 180°C (350°F). Forre uma assadeira com papel manteiga. Unte levemente o papel com óleo de cozinha em spray. Reserve.
- 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.
- 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.
Notas
notas 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.
notas 2: Or light olive oil, or any oil with a low flavor.
notas 3Você também pode usar xarope de agave ou néctar de coco.
notas 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.
notas 5: Use mini chips or the dough is hard to form. You can swap for shredded coconut, finely chopped pecans, or walnuts.
Armazenamento: Store in an airtight container in the fridge for up to 4 days, or freeze it shaped in balls, in airtight Ziploc bags. Thaw in the fridge the day before.
Nutrição
Servindo: 1cookie (recipe makes 8) | Calorias: 135kcal | Carboidratos: 8.7g | Proteína: 2.7g | Gordura: 10.6g | Gordura saturada: 4.2g | Gordura poliinsaturada: 0.1g | Gordura monoinsaturada: 1g | Gordura trans: 0.01g | Sódio: 38.7mg | Potássio: 50.7mg | Fibra: 1.7g | Açúcar: 5.4g | Vitamina A: 3.7IU | Vitamina B12: 0.01µg | Cálcio: 31.9mg | Ferro: 0.9mg | Magnésio: 13.8mg | Fósforo: 19.2mg | Zinco: 0.2mg
Ingredientes e Substituições
Este parágrafo contém todas as minhas dicas sobre como escolher os ingredientes certos. Para a receita completa com as medidas, role até o cartão de receita no final da publicação!Acesse a receita completa
You only need 6 ingredients to make these cookies. Here’s how to pick them.
- Farinha de Aveia Caseira – 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.
- Bicarbonato de sódio – This helps the cookies rise and achieve a good texture.
- Óleo de coco derretido – 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.
- Maple Syrup – 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.
- Leite de amêndoa – 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 Chips de Chocolate – 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.
- de extrato de baunilha – This enhances the overall flavor of the cookies.
- sal – 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.
Bake the cookies for 15-16 minutes at 350°F (180°C) until golden brown.
Dicas de confeitaria da Carine
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.
- Ajuste a consistência da massa – If your dough looks too crumbly, it likely means your farinha de aveia caseira 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.
Muito obrigada pelo feedback maravilhoso!
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).
Obrigado!!
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!