The gluten-free and lactose-free oat muesli cookies are perfect for those who are intolerant and do not want to miss out on the pleasure of a good cookie. They are also perfect for those with colitis and for vegans.
They are prepared in a few minutes, without a rolling pin and cookie cutters, bake quickly, and are very tasty. In this recipe, we will replace the eggs with a banana, which is great for sweet doughs, and we will use oat muesli with fruits and hazelnuts. Choose the muesli you like best and experiment with new flavors.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 18 Pieces
- Cooking methods: Oven, Air frying
- Cuisine: Italian
Ingredients
- 1 1/4 cups muesli (oatmeal-based with fruits or other)
- 3/4 cups oat flour
- 1/4 cup sunflower seed oil (or coconut oil)
- 1/4 cup brown sugar
- 1 banana (replaces eggs)
- 1 pinch fine salt
- 1 tsp baking powder
- to taste vanilla and cinnamon (optional, to your liking)
Steps
Place all the ingredients into the blender bowl. Blend the mixture well until it becomes smooth and homogeneous. Transfer it to a bowl and let it rest for at least 15/30 minutes.
After the resting time, the mixture will be malleable and compact, and you can form walnut-sized balls with your hands.
After forming the balls, press them in the palm of your hand to give them the round shape of a cookie.
Try to make them all the same size and thickness, so they bake evenly.
Place the cookies on a sheet of parchment paper and bake them in the oven at 340°F for 10 minutes.
You can also use an air fryer at the same temperature and cooking time.
Let them cool by flipping them over, and once they have cooled down, they will be ready to be enjoyed.
