Oatmeal Cookies, gluten-free and low sugar

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Healthy or not, my favourite Christmas biscuits are those whose taste I have known for a long time – these are above all my mother’s hazelnut cookies, my own vanilla crescents and my mother-in-law’s oatmeal cookies. But because they are all not sooo very healthy and some of them are not vegan, their recipes have not yet found their way onto my blog. Here I have been sharing healthy and vegan biscuit recipes like the Cashew Lime Cookies, Peanut Butter Chocolate Cookies or Tigernut Cookies. But now it’s time for an exception: here are the NOT vegan oatmeal cookies my mother-in-law bakes. I made them a bit healthier anyway – gluten-free – by replacing flour with chia seeds and using much less sugar by replacing part of the sugar with Erythritol. Only a part of it, because Erythritol has a slightly cooling taste on the tongue, which is not always so good in pastries. That’s why I usually combine it with a “normal” source of sugar when baking and here with these oatmeal biscuits I also add some vanilla. Especially with traditional Christmas cookies, I think it is important that the original taste, which I have known since childhood, is preserved as much as possible.

plaetzchen-weihnachten-haferflocken-glutenfrei-zuckerarm-cookies-kulinarische-geschenke

Oatmeal Cookies, gluten-free and low sugar

For approx. 3 baking trays

  • 500 g of seedy oat flakes
  • 250 g butter
  • 2 tbsp chia seeds
  • 75 g raw cane sugar
  • 80 g erythritol
  • 1 tsp vanilla powder or pulp
  • 1 heaped tsp baking powder
  • 1 pinch of salt
  • 3 eggs

Bring butter to a boil in a large frying pan, add oat flakes and roast. Stir again and again so that the oat flakes do not get too dark. Remove the oat flakes from the heat and let them cool down a little.

Preheat the oven to 190 degrees. Grind the chia seeds – preferably in a small blender or coffee grinder. Mix all the ingredients together well in a large bowl.

Place the cookies with 2 teaspoons on a baking tray lined with baking paper, flattening the piles a little if necessary. Bake the cookies on the middle shelf for about 12 minutes until they are golden yellow.

 

 

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