Oat snickerdoodles

Name: Oat snickerdoodles
Ingredients: 112 g oat flour; 4 teaspoons sugar; 1/8 teaspoon fine salt; 1 teaspoon baking powder; 2 tablespoons oil; 1 teaspoon vanilla extract; 45 ml milk; 3 teaspoons sugar; 1 teaspoon cinnamon

Dessert - Oat snickerdoodles by Agripina J. - Recipia

Oat flour absorbs the milk gradually; oat snickerdoodles bake for 10 minutes at 190°C. The cinnamon sugar gives them a delicate crust, while the centers stay soft. I make them small, because the large balls I made yielded very few cookies. Prep: 15 minutes. Cook: 10 minutes. Rest: 5 minutes. Total time: 30 minutes. Servings: 12. About 70 kcal and 2 g protein per serving.

Ingredients

112 g oat flour
4 teaspoons sugar
1/8 teaspoon fine salt
1 teaspoon baking powder
2 tablespoons oil
1 teaspoon vanilla extract
45 ml milk

For the cinnamon sugar

3 teaspoons sugar
1 teaspoon cinnamon

Preparation

1. Mix the oat flour with 4 teaspoons of sugar, the salt and the baking powder until evenly combined. 2. Add the oil and vanilla extract, then gradually mix in up to 45 ml of milk. Stop when the dough is firm and can be shaped. Let it rest for 5 minutes. 3. Mix the 3 teaspoons of sugar with the cinnamon in a small bowl. 4. Shape 12 small balls and roll them in the cinnamon sugar. Place them on a baking sheet lined with parchment paper and bake for 10 minutes in an oven preheated to 190°C, until the edges are lightly browned.

Notes

I serve them with black tea and nothing else on the side. They keep for up to 3 days in a tightly sealed container at room temperature. I used coconut milk; you can replace it with the same amount of cow’s milk, 45 ml. Finely ground oat flour binds more easily than coarse oat flour, which makes the dough rougher. If the coconut milk in the can has separated, mix it well before measuring. Sometimes the dough stays sticky; leave it in the fridge for another 5 minutes before shaping. If the milk you use is thin, stop before 45 ml, once the dough comes together and no longer runs.