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.
Ingredients
- 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
Instructions
1
Process the oat flakes with the sugar at high speed for 20 seconds, until the mixture looks like flour.
2
Blend in the whole wheat flour, the baking powder, and the vanilla sugar.
3
Add margarine (or butter) and keep blending until the mixture starts to get wet.
4
Transfer to a bowl and keep working with your hands. The mixture should look like coarse sand.
5
Add the orange zest and juice and knead for a few minutes until you have a soft dough.
6
Wrap it with food membrane. Freeze for about 30 min till it gets firm.
7
Sprinkle your bench with flour. Roll out the dough until it gets 0,5 cm / 0.20” thick.
8
Cut out cookies. Arrange them on a paper-lined baking tray.
9
Gather the dough scraps and press gently until they come together. Repeat the process until the dough is finished.
10
Decorate the cookies using a wooden skewer.
11
Bake in a preheated oven, at 180⁰C / 350⁰F for 18 to 20 min until the edges are brown and firm.
12
Let them cool completely before serving.
