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Home Oat cookies

Oat cookies

Gepubliceerd op 14 december 2024

Recipes Baking Cookies Gluten-free

Did you know that an estimated 10 to 15% of Europeans are lactose intolerant? That's about 1 in 8 people! Quite a lot, right? With lactose intolerance you can't properly digest lactose, the milk sugar naturally found in milk. Eating products with lactose can then cause symptoms like stomach pain, nausea, bloating and diarrhoea. How much lactose someone can tolerate varies from person to person.

Recipe

Oat cookies

These oat cookies are a simple and delicious recipe, perfect for anyone looking to eat gluten-free and lactose-free. Made with gluten-free oats, rice flour, coconut blossom sugar and coconut oil, these cookies are crunchy and full of flavour. Using lactose-free yogurt keeps them light and fluffy, ideal with a cup of tea or coffee. They only become truly crisp once fully cooled, so wait a little before enjoying!

Course	Cookies
Kitchen	Dutch
Servings	Approx. 15 cookies

Preparation time

Preparation time	30 min
Total	45 minutes

Equipment

Food processor
Saucepan
Mixing bowl
Cookie cutters
Baking sheet
Oven

Ingredients

200 g gluten-free oats or gluten-free oat flakes
30 g rice flour
35 g coconut blossom sugar
1 teaspoon baking powder
½ teaspoon baking soda
pinch of salt
40 g coconut oil (weigh before melting)
140 g lactose-free semi-skimmed yogurt

How to make oat cookies?

Preheat the oven to 170°C.
If you're using oat flakes, grind them in a food processor. Otherwise, put the oats in a bowl. Then add the rice flour, coconut blossom sugar, baking powder, baking soda and salt.
Melt the coconut oil in a saucepan. Add it to the oats together with the lactose-free yogurt.
Mix well first with a spoon and then with your hands. Shape the dough into cookies. Of course you can make any shape; I made hearts about 2 cm thick and got roughly 15 cookies from this dough.
Bake the cookies for 20–30 minutes until nicely browned. Let them cool, because they only become crisp once completely cooled. Enjoy!

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These oat cookies are gluten- and lactose-free, yet wonderfully crisp. Make sure to let them cool completely before eating, as that's when they're at their best.

You can make the cookies in all kinds of shapes. Store them in a sealed tin so they stay crisp. They're a lovely treat for young and old.

Related categories

Kitchen Machines & Food Processors

Sauce pan

Mixing Bowl

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