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Whole grain oat cranberry almond cookies

updated

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Ingredients for 1 servings:

  • 225 g wholemeal oat flour
  • 150 g wholemeal spelt flour
  • 150 g butter or 120 g oil
  • 100 g cane sugar (for those with a sweet tooth, use 150 – 200 g)
  • some tonka bean shavings or real vanilla
  • 2 eggs
  • 1 tsp baking powder
  • 3 tbsp oat milk (oat drink)
  • 50 g cranberries, dried
  • 50 g almonds, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Mix the wholemeal oat and spelt flour with the baking powder. Knead in the butter, sugar, tonka bean flour, eggs, and oat milk. Finally, knead in the cranberries and almonds. Form small balls and place them on baking sheets lined with parchment paper. Bake in the oven at 180°C (350°F) for about 15 minutes (this depends on the size). Enjoy after cooling.

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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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