John Myers
Cookies: Crunchy Oat Biscuits
The perfect cookies: crunchy oat biscuits recipe with a picture and simple step-by-step instructions.
For painting:
- 1 Msp Ground vanilla
- 2 tbsp Maple syrup or honey
- 70 g Nut butter
- 6 tbsp Oat milk
- 1 Msp Tartar baking powder
- 1 Msp Cinnamon
- 55 g Coconut blossom sugar, whole cane sugar or xylitol
- 70 g Chocolate of your choice
- 1 tsp Fleur de sel
- Grind half of the oatmeal into flour in a blender. In a small saucepan, heat the nut butter, maple syrup / honey, coconut blossom sugar and oat milk and stir well. Mix the liquid and dry ingredients briefly to form a sticky dough.
- Place 1 tablespoon of each biscuit next to each other on a baking tray lined with baking paper and smooth it out thinly and round with a spoon. This works best if you keep submerging the tbsp in water in between.
- Bake the biscuits in the preheated oven at 160 degrees circulating air (or 180 degrees top / bottom heat) for about 13 minutes on the middle rack until golden yellow. The biscuits are initially soft, but harden after they have cooled down.
- Melt the chocolate in a water bath and coat half of the cookies with it. Sprinkle with fleur de sel.
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