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Delicious oatmeal cookies with blueberries
For health reasons, we should not overdo it with snacking. With our oatmeal biscuits, however, you don’t have to have a bad conscience, because the sweetness of the biscuits does not come from refined sugar, but from the fruits used and a small portion of honey or agave syrup. Try the recipe immediately and you will become extremely popular with your family and colleagues.
Ingredients for our delicious oatmeal cookies
- 200 g pithy oat flakes
- 150 g wholemeal flour
- 50 grams of flaxseed
- 3 tablespoons honey or agave syrup
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 pinch of salt
- 2 ripe bananas
- 75 ml coconut oil or refined canola oil
- 1 egg or egg substitute
- 100 ml buttermilk or plant milk of your choice
- 1/2 tsp Vanilla Extract
- 100 g chopped almonds or walnuts
- 150 grams of blueberries
Preparation of the oatmeal cookies with blueberries
- In a large bowl, combine rolled oats, whole wheat flour, flaxseeds, baking powder, cinnamon, and salt.
- In a small bowl, mash the bananas with a fork and add the egg, oil, honey, vanilla extract, and buttermilk. Mix the mass thoroughly.
- Now add the banana mixture to the oatmeal & Co. and stir everything together.
- Fold in the blueberries and use two tablespoons to portion out the batter in your desired size on a baking tray lined with parchment paper.
- Preheat your oven to 175°C. The baking time is 15 to 20 minutes, depending on the desired browning and hardness.
- Allow the oatmeal cookies to cool briefly before eating or wrapping.
Oatmeal Cookie Recipe Tips
The dough will make about 60 medium-sized biscuits.
A biscuit contains quite a few calories. Because of the healthy ingredients, however, you don’t have to have a guilty conscience – as long as the sweets don’t completely degenerate.
If you use rapeseed oil, please use the refined variant when baking. Although cold-pressed canola oil is healthier, it already reaches its smoke point at around 130°C to 150°C. Refined rapeseed oil can be heated much higher.
You can make the cookies vegan by using agave syrup instead of honey, plant-based milk instead of buttermilk, and egg substitute instead of chicken eggs.
Energy and nutritional information for the recipe
pro Portion | |
---|---|
energy | 230 kJ 55 kcal |
fat | 3.0 g |
carbohydrates | 5.5 g |
protein | 1.5 g |