Gluten-free oat cookies
Gluten-free cookies prepared from oat flour, oats, walnuts, cranberries and flax seeds. These cookies will appeal to everyone, not only to those who do not consume gluten. They are the best snacks for lunch, breakfast or supper.
I bake these oatmeal cookies when I want something healthy, containing grains, nuts and dried fruits. You can replace the walnuts with hazelnuts, cashews, macadamia nuts. Also, the flax seeds and dried cranberries can be replaced, for example, with raisins, dried apricots, chia seeds or sesame seeds.
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Ingredients for gluten-free oat cookies.
- 120 g unsalted butter
- 80 g icing sugar
- 1 tablespoon of honey
- 180 g gluten-free oat flour
- 120 g gluten-free oat flakes
- 1/2 teaspoon of baking powder
- 50 g dry cranberries
- 50 g walnuts
- 2 tablespoons of flax seeds
How to make gluten-free oat cookies.
Put soft butter, icing sugar and honey into a bowl. Rub until you get a fluffy and creamy consistency. At that point, add the sifted flour, baking powder and oats then mix them. Next, add the cranberries, flax seeds and nuts, chopped into medium-sized pieces. Knead the cake dough. Once the dough is done, form balls of the desired size from it then flatten each one to a thickness of one centimetre. Place the cookies on a baking tray lined with baking paper and transfer it into an oven preheated to 180 degrees Celsius for 20 to 25 minutes.
Good to know when making gluten-free oat cookies.
Each of my cookies had a diameter of 6 centimetres.
These cookies are quite filling, hence they are perfect for breakfast with a cup of milk.
Are you looking for cookie recipes? If so, try our recipe for Button cookies.
