Ingredients
- 1 and 1/2 cups of gluten-free oat flakes
- 1/2 cup of gluten-free oat flour
- 1 tbsp baking powder
- 1/4 cup of rapadura or coconut sugar (or mashed ripe banana and two dates)
- 1 tbsp of coconut or olive oil
- 1 egg
- a pinch of cinnamon
- lemon zest
Instructions
- Mix 1 and 1/2 cups of gluten-free oat flakes, 1/2 cup of gluten-free oat flour, 1 tbsp baking powder, 1/4 cup of rapadura or coconut sugar (or mashed ripe banana and two dates), 1 tbsp of coconut or olive oil, 1 egg, a pinch of cinnamon, and lemon zest.
- Form the dough into small balls with damp hands and flatten them. Place on a baking sheet lined with parchment paper.
- Bake at 170°C (338°F) for about 20 minutes until the cookies are golden.
- If using banana and dates, let the dough rest for 10 minutes before forming balls. If the dough is too wet, add more oat flakes until it's manageable.
They are made with gluten-free oat flakes and flour, and can be sweetened with rapadura, coconut sugar, or by using mashed ripe banana and dates for an even healthier option
