A healthy version of oat cookies with no fat, sugar and white flour! I replace the white sugar with coconut sugar and honey, while I don’t use at all all-purpose flour – only oat flour.
You can prepare by yourself oat flour by blending oats in the blender until they have turned to powder or buy it ready from bio shops. In these shops you may also find coconut sugar that is made from the liquids inside the coconut tree, not by its fruit.
If you are vegan and you want to avoid the 2 eggs you may add 2 tablespoons of flax seed in 6 tablespoons of water and keep them aside for 15 minutes. Then you may use this mixture the way you were going to use the eggs. Also, you may use maple syrup instead of honey.
These biscuits are very fluffy and soft during the first day they are made and you have to preserve them inside an airtight box to keep this texture. Otherwise, they will turn more crunchy, but equally yummy.
- 150 g oat flour
- 50 g oats
- 1 teaspoon of baking powder
- ½ of a teaspoon baking soda
- 1 teaspoon of salt
- 50 g coconut sugar
- 50 g melted coconut butter
- 2 eggs
- 85 g honey
- 100 g chocolate drops (optionally)
- Bitter and white melted chocolate for garnishing
- Preheat oven to 170°C.
- In a bowl, mix all the solid ingredients, id est the oat flour, the oats, the baking powder, the baking soda and the salt.
- In another bowl mix all the liquid ingredients, id est the coconut sugar, the coconut butter, the honey and the eggs.
- Mix the solid and the liquid ingredients, stirring them with a rubber spatula.
- Add the chocolate drops and stir again.
- Using an ice cream scoop, shape the biscuits on top of a baking sheet covered with parchment paper.
- Bake for 9-12 minutes at 170°C, remove from the oven and allow the biscuits to reach room temperature.
- Optionally, garnish with melted white and bitter couverture chocolate.