Recipe: Perfect Oat Cookies *Vegetarian

Oat Cookies *Vegetarian. Publish date These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is. Explore healthy recipes containing oats by Cookie and Kate.

October is National Cookie Month and for the last two. My Banana Oat Cookies are healthier than usual cookies but still delicious. Oats - You can use rolled oats and pulse them into oat flour. You can have Oat Cookies *Vegetarian using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Oat Cookies *Vegetarian

1. Prepare 1 cup of oat.
2. It's 1 of egg yolk.
3. You need 1/2 cup of butter.
4. You need 1/4 cup of sugar.
5. You need 1 cup of plain flour.
6. Prepare 2 tbsp of milk powder.
7. It's of Margarine for wipping the tray.

Anjali is the author of Vegetarian Gastronomy, a website dedicated to Vegan Cooking with many Gluten-free options. Healthy banana bread breakfast cookies made with just banana and oats. Easy to make and I also have a new obsession to share: Banana bread breakfast cookies. You can buy oat flour or make your own by.

Oat Cookies *Vegetarian step by step

1. Pre-heat oven 180°C.
2. Mix butter, sugar, egg yolk, and milk powder with mixer in a mixing bowl..
3. Pour oat into a bowl, mix them with spatula, gradually pour the plain flour until the dough doesnt stick to the bowl..
4. Shape the dough any shape you want, I just make it round and press it a little bit..
5. Wipe the tray with margarine lightly, place the shapped cookies into the tray. Bake it for 20-30 mins in 180°C heat, when its done the colour becomes a bit golden..
6. When it turns a bit golden, take it out of the oven and rest it until it cools down and place it into a jar or container for anytime snack.

These moreish cookies are chewy and moist. These cookies make a great topping when crumbled. These apple, oat, and raisin cookies are not new to my blog, but the pictures are! So I am hoping they now look more appealing! These cookies were originally inspired by a recipe I tried by Marisa Moore.

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