A quick and easy recipe for whole wheat oat cookies with brown sugar.
This is the fasting version of the recipe but you can replace margarine & orange juice with butter and milk. They’re very tasty & crispy and keep fresh for several days in a metal container.
Enjoy them plain, with jam or your favorite cream, fresh or dried fruit and yogurt.
- 150 g whole wheat flour
- 150 g oat flakes
- 75 g brown sugar
- 150 g soft margarine (or butter)
- 3 tbsp orange juice (or milk)
- 1 ½ tsp baking powder
- zest of 1 orange
- 5 g vanilla sugar
Process the oat flakes with the sugar at high speed for 20 seconds, until the mixture looks like flour.
Blend in the whole wheat flour, the baking powder, and the vanilla sugar.
Add margarine (or butter) and keep blending until the mixture starts to get wet.
Transfer to a bowl and keep working with your hands. The mixture should look like coarse sand.
Add the orange zest and juice and knead for a few minutes until you have a soft dough.
Wrap it with food membrane. Freeze for about 30 min till it gets firm.
Sprinkle your bench with flour. Roll out the dough until it gets 0,5 cm / 0.20” thick.
Cut out cookies. Arrange them on a paper-lined baking tray.
Gather the dough scraps and press gently until they come together. Repeat the process until the dough is finished.
Decorate the cookies using a wooden skewer.
Bake in a preheated oven, at 180⁰C / 350⁰F for 18 to 20 min until the edges are brown and firm.
Let them cool completely before serving.