Ingredients
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140 g White rice flour
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55 g Tapioca starchor corn or potato starch
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20 g Potato starch
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1/2 tsp Xanthan gum
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1 tsp Baking soda
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1 tsp Baking powder
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1/2 tsp Salt
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1 tsp Cinnamonground
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170 g Coconut oil
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250 g Coconut flower sugaror brown sugar
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2 pcs Egg(s)
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1 package Vanilla sugar
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260 g Oat flakesinstant
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200 g Raisins
Directions
There are no better gluten-free baked goods than oatmeal cookies. I often treat my colleagues to some, and they’ve been asking me to post the recipe for a while.
Cookies are sweet and unbelievably delicious. They’re soft inside and crispy outside — a real treat so that I won’t even call it healthy 🙂 Maybe only for your own pleasure 🙂
Treat yourself but go easy on them! They’re sweet after all 🙂
Today's visits: 1.
Steps
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1
Done
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Melt some coconut oil and let it cool down for a bit. |
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2
Done
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Combine the dry ingredients in a bowl. In another bowl, beat the eggs until smooth, add the coconut oil, and combine. |
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3
Done
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Add the dry ingredients, combine everything together. Add the oat flakes and raisins, combine again. |
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4
Done
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Line the baking sheet with parchment paper. Form 4-5 cm balls, then flatten each one a bit. Arrange them on the sheet leaving enough space between each other (I place 4-6 cookies on one sheet). Bake for 15 min. The cookies will get bigger and browner. |
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5
Done
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Take them out and let stand for 5-10 min. Transfer to a rack to cool completely. |
