Summary
| Prep Time | 10 mins |
| Cook Time | 18 mins |
| Total Time | 28 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g oat flakes, delicate as flowers
- 100 g spelled flour type 630
- 100 g suar
- 1 pinch (s) salt
- 1 teaspoon cinnamon powder or gingerbread spice, or both
- 2 teaspoons, leveled baking powder
- 1 teaspoon, leveled baking soda
- 60 g rapeseed oil
- 60 ml water
- 50 g cranberries
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees Celsius.
- Mix the dry ingredients from oatmeal to cinnamon. Mix in the oil and water until you get a smooth, chewy batter. Finally fold in the cranberries.
- Shape balls with your hands, weighing around 25 g. Press it flat a little and place on a baking sheet with parchment paper.
- Bake for about 15-18 minutes, until lightly browned. Let cool on a wire rack. They taste best when they are still a little warm.
- I got 1 tray with 22 cookies.
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