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Cookies: Crunchy Oat Biscuits

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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
  1. 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.
  2. 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.
  3. 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.
  4. Melt the chocolate in a water bath and coat half of the cookies with it. Sprinkle with fleur de sel.
Dinner
European
cookies: crunchy oat biscuits

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Written by John Myers

Professional Chef with 25 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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