Oat Cookies, a wonderful recipe to make cookies with oat flour, homemade in a few steps, using a vegan shortcrust pastry. These are light and diet-friendly whole grain cookies, with lots of fiber, perfect for our well-being. Great as breakfast cookies to dip in milk, or to eat as a snack, the crunchiness of the oats on the surface will make them special.
- Cost: Very affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups oat flour
- 2 cups spelt flour
- 1 cup almond flour
- 1.25 cups vegetable margarine
- 1 cup powdered sugar
- vanillin
- lemon zest
- 1 tsp baking powder
- 1 cup rolled oats
- 1 pinch salt
Tools
- 1 Bowl
- 1 Baking sheet
- 1 Parchment paper
- 1 Cookie cutter
- 1 Brush
Dough Steps
Few and easy steps to create our dough.
Prepare the measured ingredients. Place the room temperature margarine in a bowl if you want to knead by hand or in the mixer, along with the flours, salt, sugar, aromas, and baking powder.
Start kneading by hand or with the paddle attachment in the mixer.
As soon as the dough forms into a ball, gather the dough on the work surface, wrap it in plastic wrap, and let it rest in the fridge for half an hour.
After half an hour, take the dough out of the fridge and roll it out to about 1/4 inch thick.
Cut the cookies with a cookie cutter in your desired shape; I used a round one.
Place the cookies neatly on the baking sheet lined with parchment paper and brush the surface with water. Make sure the rolled oats stick to the surface.
Bake at 350°F in a preheated oven for about 15/18 minutes. It depends on your oven.
Storage
Once cooled, the cookies can be well preserved for several days in a tin box.
Optionally, you can add an egg to the dough.
