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Egg-free oatmeal cookies

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Ingredients for 1 servings:

  • 250 g margarine
  • 250 g raw cane sugar
  • 2 tbsp arrowroot flour
  • 4 tbsp yogurt, made from sheep’s milk
  • 1 tsp vanilla sugar
  • 250 g oat flakes
  • 100 g flour
  • ½ pack of baking powder
  • 1 tsp cinnamon powder
  • 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Egg and cow’s milk-free version of the popular biscuits

Cream the margarine until fluffy, add the sugar, and mix well. Add the arrowroot flour and yogurt. Caution: Arrowroot flour is extremely dusty, so stir in carefully! Add the oats, flour, and baking powder and mix well. Season with cinnamon and nutmeg. Place in small heaps, leaving plenty of space between them, on a baking sheet lined with baking paper and bake in an oven preheated to 170°C for 8 minutes. Tip: Arrowroot flour and yogurt can easily replace eggs in cake recipes. The oats can be substituted with other cereals.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Egg-free oatmeal cookies