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.
- Put all the ingredients in a bowl and knead well with your hands.
- 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).
- 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.
- 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.
- Stored in a biscuit tin, the biscuits stay crispy for at least 1 week.
Hallo Alisa, leider haben wir bisher keine erprobte vegane Variante für die Kekse. Aber die Butter kannst du mit Sicherheit durch pflanzliche Margarine ersetzten. Bei dem Ei stellen wir es uns eher schwierig vor. Du kannst mal in unserem FAQ Bereich die Frage 12 lesen, vielleicht hilft dir das weiter. Liebe Grüße, dein Ruut-Team
Hallo,
ich würde gerne die Kekse backen, vertrage aber kein Ei und Butter. Habt ihr eine Idee für eine vegane Alternative hier?
Danke