Oat flakes cookies are a very easy recipe, as it does not require any appliances. They are made with whole oat and almond flour. The recipe is perfect for those following a low-calorie diet because they have no sugar or butter; I used sunflower seed oil.
They are crunchy and delicious. I also flavored the dough with vanilla, but you can use cinnamon, lemon zest, or orange zest, and it should be rested in the fridge for at least 10 minutes to make it more compact and less sticky.
Well, you should try them, here’s my recipe👇
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 52.29 (Kcal)
- Carbohydrates 6.21 (g) of which sugars 0.38 (g)
- Proteins 1.06 (g)
- Fat 3.85 (g) of which saturated 0.35 (g)of which unsaturated 2.26 (g)
- Fibers 0.74 (g)
- Sodium 13.99 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Oat Flakes Cookies
- 2 1/8 oz almond flour
- 2 7/8 oz oat flour (whole and gluten-free)
- 2 1/8 oz oat flakes (whole and gluten-free)
- 1/3 cup sunflower seed oil
- 2 7/8 oz erythritol
- 1 egg (medium size)
- Half packet baking powder
- 1 tsp vanilla extract (or one vial)
Preparing Oat Flakes Cookies
In a bowl, put the flours and baking powder, create a well in the center and add the sugar or sweetener, an egg, the oil, and the vanilla. Mix the ingredients with a spoon and add the oat flakes. Work the dough until smooth and compact.
Let it rest in the fridge for about ten minutes. In the meantime, preheat the oven to 356°F.
Take the dough out of the fridge, scoop small mounds, and shape them into cookies with your hands. Place them on a baking sheet lined with parchment paper and bake in static mode for 20 minutes.
Once done, take them out and let them cool well before tasting.
