Crispy, Crunchy Oat Flour Cookies
Servings: 40 2 cookies per serving
Calories: 94kcal
Total yield - 80 cookies
Print Recipe
Ingredients
- 345 g whole wheat flour
- 150 g oat flour
- 100 g white sugar
- 35 g molasses or maple syrup
- 165 g unsalted butter softened
- 100 g raisins finely chopped
- 1.5 tsp ground cinnamon
- 1 tsp vanilla extract
- 5 g baking soda
- 4 g kosher salt
- 120 ml water
Instructions
- Bring the water to a boil and let it cool down a little.
- Meanwhile, place butter, sugar, cinnamon, vanilla and chopped raisins into a large bowl and mix with a large spoon until homegenous.
- Dissolve salt and molasses in the water and add to the mixture. Add in oat flour and mix for a minute or two until homegenous.
- In a separate bowl, combine whole wheat flour and soda, and add to the mixture. Mix/knead until smooth and all flour is incorporated, about 3-5 minutes.
- On a lightly floured surface, roll out the dough to about 1/4" thickness. Cut out cookies using a 1.25" - 1.5" cookie cutter. Collect the cut offs, shape into a ball, re-roll, and repeat.
- Transfer cookies to a baking sheet lined with parchment paper. These cookies won't spread, they will only puff up a bit, so you don't need to space them out too much.
- Bake the cookies at 250F for about 2 hours or until they are very firm. They should not be soft in the center.
- Remove the cookies from the oven and transfer them to a cooling rack. Let the cookies cool completely before serving.
- Once the cookies are completely cooled down, store in a glass jar with a lid or any air-tight container.
Nutrition
Calories: 94kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 102mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Vitamin A: 104IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg