mga ito Mga Oat Flour Shortbread Cookies are super-simple egg-free, dairy-free, 4-ingredient cookies made with no refined sugar for a sweet, crispy texture.
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Nagustuhan mo ba ang resipe na ito?
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Mga Oat Flour Shortbread Cookies
Ingredients
- 1 ½ tasa Gawang-bahay na Harina ng Oat - (tala 1)
- 2 tablespoons Banayad na Lasa ng Langis ng Oliba - (tala 2)
- ¼ tasa Maple syrup - (tala 3)
- 1 kutsarita Vanilla Extract - (tala 4)
tagubilin
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- 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.
Mga Tala
Pagkain
Ingredients at Substitutions
Apat na simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Gawang-bahay na Harina ng Oat – 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.
- Langis ng oliba – 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.
- Maple syrup – This acts as the sweetener and helps create a soft yet slightly chewy texture. Agave syrup or coconut nectar also work as alternatives.
- Vanilla Extract – 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).
Mga Tip sa Pagbe-bake ni Carine
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.
- Flavor Creativity – 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.
- Tsokolate Dip – 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.
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.
I tried making it for the second time. The first time, I reduced the maple syrup because I try to stay away from sugar, but the cookies turned out too hard. This time, I followed the recipe as written, but the mixture was too watery, so I added ¼ cup of oat flour and it came out perfect. Still, it’s a bit too sweet for me since I prefer things less sugary.
That’s expected as maple syrup is used as a binder in all my egg-free recipe, it’s not only a sweetener.
BONJOUR SI VOUS POUVIER ME DIRE A QUOI CORRESPOND 1 TASSE EN GRAMMES MERCI
Si vous cliquez sur le bouton metric en haut de la liste des ingredient, la recette se converti de cups en grammes automatiquement. 1 cup correspond a 250 ml c’est un volume, donc le grammage depend de se que vous mettez dedans. 1 cup de farine ne pese pas le meme poids que 1 cup de sucre.
yummy and super easy. thank you
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I tried these and they are so good. Easy and turned out so well – crunchy and good flavour. My teen son liked them as well! I used canola oil instead of olive oil as that’s what I had. I have a feeling I’ll be making these on rotation… thank you!
Salamat !
Hi
I want to make these cookies but can you tell me how to make oat flour? Or how much of store bought oat flour is needed if I use them instead? Thank you
Follow my tutorial here on how to make oat flour.
Nagustuhan ko!
Maraming salamat !
Thank you for sharing this wonderful recipe, one question, can I use all purpose flour to replace of oak flour? thanks!
Oat flour and flour are very different and you can’t swap oat flour for flour in a recipe without changing many other things. This said, if you prefer to use flour, you can try my healthy sugar cookies here, my kids love them, and they are refined sugar free too.
Can’t wait to try these……. I’ve been looking for a healthy biscuit to bake with my granddaughter, and also recently found I have a intolerance to sugar. These tick both boxes. Thankyou for sharing the recipe
Ikinagagalak ko!