Oat bran and cocoa cookies, light, easy, and quick with a bowl-mixed dough.

Crumbly and delicious, they are perfect even with added dark or white chocolate chips.

And now let’s get to know oat bran a little better with some details.

Oat bran is the milling residue of oats and consists of small flakes from the fibrous outer part of the oat.

Oat bran regulates intestinal activity and has a high satiating power.

It’s therefore ideal for inclusion in low-calorie diets.

Be careful because it contains gluten!

Below, I leave you some ideas on how to consume oats in different ways.

Ingredients

Tools

To make Oat Bran and Cocoa Cookies, in a bowl combine the bran, flour, baking powder, and bitter cocoa powder.
Mix the powders with a fork or spoon and then add the whole egg, sweetener, and seed oil.
Continue to mix with the fork.
Next, work the dough by hand and form walnut-sized balls.
Place them spaced out on the baking tray covered with parchment paper and gently flatten them.
Bake in a preheated fan oven at 356°F (180°C) for 14 minutes.
Let them cool slightly before enjoying.
Oat Bran and Cocoa Cookies can be stored for up to seven days in airtight jars.