gluten-free
Recipe by Johanna from: glutenfreierezeptwelt.de
Just 6 ingredients for gluten-free oat cookies
Makes approx. 30 cookies
- 80 g Ruut cassava flour
- 110 g gluten-free rolled oats
- 1 tsp baking powder
- 110 g soft butter
- 90 g organic sugar
- 3 large pinches of salt
- 1 egg, size L
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
£20.00 GBP
Regular price
Sale price
£20.00 GBP
Unit price
per
How to bake crispy oat cookies in 5 steps
Tip :) Always use a kitchen scale for our recipes and for weighing the flour.
- Put all the ingredients into a bowl and knead well with your hands.
- Shape the dough into approx. 30 small balls and place them on two baking trays lined with baking paper. Press the balls flat with a wet spoon (or your fingers) so that they are approx. 3 mm to 5 mm thick (this keeps the cookies crispy after baking).
- Bake the cookies in a preheated oven at 180 °C (top and bottom heat) for 9 minutes. It's best to bake each tray separately so the cookies bake evenly.
- Leave the cookies to cool on the tray for a few minutes, carefully transfer them to a wire rack and leave to cool completely.
- Stored in a cookie tin, the cookies stay crispy for at least 1 week.
