Brown Sugar Oatmeal Cookies
These Brown Sugar Oatmeal Cookies are a delightful treat that combines the wholesome goodness of oat flakes, lupin flour, and orange zest. Slightly crisp on the outside and soft on the inside, these cookies are naturally sweetened and packed with fiber and protein. A healthy, gluten-free indulgence you can enjoy guilt-free!
Ingredients
Dry Ingredients
- 80 g oat flakes (lightly blended) For a finer texture, blend lightly.
- 15 g lupin flour You can substitute with chickpea or almond flour.
- 30 g semi-whole wheat flour
- 25 g vergeoise sugar Provides a subtle caramel-like sweetness.
- 1 tsp baking powder
- 1 tsp grated orange zest
Wet Ingredients
- 15 g butter (softened)
- 1 large egg
Instructions
Making the Brown Sugar Oatmeal Cookies
- Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
- In a mixing bowl, combine the oat flakes, lupin flour, wheat flour, vergeoise sugar, baking powder, and orange zest. Stir well to mix all the dry ingredients.
- Add the egg to the mixture, followed by the softened butter. Mix gently until everything comes together into a soft dough. If it feels too sticky, chill it in the fridge for 30 minutes to firm it up.
- Roll out the dough on a lightly floured surface to about 1 cm thickness. Use a cookie cutter to shape your biscuits. Place them on the prepared baking tray, ensuring they have enough space to expand.
- Bake for 12-15 minutes, or until they turn golden brown. Once done, transfer them to a wire rack and let them cool.
Notes
- Store the biscuits in an airtight container for up to a week.
- Feel free to add chocolate chips or chopped nuts for extra texture.