- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 18-20 cookies
- Cooking methods: Oven
- Energy 320.03 (Kcal)
- Carbohydrates 30.66 (g) of which sugars 16.21 (g)
- Proteins 4.09 (g)
- Fat 21.14 (g) of which saturated 2.78 (g)of which unsaturated 10.50 (g)
- Fibers 1.28 (g)
- Sodium 60.03 (mg)
Indicative values for a portion of 2 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
Notes and Variations
If you don’t like coconut, you can use only oat flour (220 g total) or oat flour + all-purpose flour (still for a total of 220 g).
You can replace the baking powder with baking soda (a pinch).
You can use 100 g of melted butter instead of seed oil.
Adjust the baking time according to your oven and the baking tray used. Do not over-bake, the cookies should not become too dark.
If you are gluten intolerant, make sure the baking powder is gluten-free, and check the label of the oat flour to avoid contamination.
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