Crunchy and gluten-free oatmeal cookies | Ruut

gluten free

Johanna 's recipe from: glutenfreierezeptwelt.de

INGREDIENTS: for about 30 pieces

• 80 g Ruut cassava flour
• 110 g gluten-free rolled oats
• 1 teaspoon Baking powder
• 110g softened butter
• 90 g organic sugar
• 3 large pinches of salt
• 1 egg, size L

PREPARATION:

Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

1. Put all the ingredients in a bowl and knead well with your hands.
2. Form about 30 small balls from the dough and place them on two baking trays lined with baking paper. Flatten the balls with a wet spoon (or finger) so they are about 3mm to 5mm thick (this will keep the cookies crispy after baking).
3. Bake the biscuits in a preheated oven at 180°C, top and bottom heat, for 9 minutes. It is best to bake each tray individually so they can bake evenly.
4. Leave the biscuits to cool on the baking sheet for a few minutes, carefully place them on a wire rack and leave to cool completely.
5. Stored in a biscuit tin, the biscuits stay crispy for at least 1 week.