Oat and Buckwheat Cookies
We associate cookies with moments of childhood, and many times we feel guilty of falling into the temptation to eat them. These cookies that I propose are easy to make, very healthy and attractive because of their crispy texture.
Buckwheat is a pseudocereal that can be used in the grain to provide that crispy touch without having too much fat, as with nuts. So to enjoy from time to time the cookies that we like so much at breakfast!
Servings: 22 Cookies Difficulty: Easy Time:30 Min.
- 200 GR SPELT FLOUR
- 150 GR OAT FLAKES
- 1 TBSP ARROWROOT
- 2 TSP ALUMINIUM FREE BAKING POWDER
- 150 GR NON-HYDROGENATED MARGARINE
- A PINCH OF SALT
- 4 ALMOND BUTTER
- 100 GR RICE SYRUP
- 250 ML SOY YOGURT
- 2 APPLES
- 1 LEMON
- Preheat the oven to 210ºC.
- Peel and cut the apple into 4 parts each and then grate them taking care of mixing them with some drops of lemon (to avoid oxidation).
- Take a bowl and mix shifted spelt flour, the oat flakes, the arrowroot, the baking powder and the salt.
- In another bowl, mix the non-hydrogenated margarine, the soy yoghurt and the rice syrup. Mix well until all the ingredients are well emulsion.
- Then you combine the wet ingredients to the dry (the flour mixture) and mix well so that you have a lump-free batter. To finish add the grated apples.
- Put baking paper on a tray, and put two tablespoons of the batter to form one cookie, leaving a distance of 2 cm from each other, as when you bake them they get bigger.
- Bake at 210ºc for 15 minutes.
KITCHEN TIPS: The dough is a Little bit wet, but do not worry, because when you cook them they get firm, but not hard. The buckwheat gives them a very nice crispy touch. You can add vanilla, cinnamon, lemon zest, cardamom …