Summary

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

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Instructions

1. Preheat the oven to 180 degrees Celsius.
2. 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.
3. Shape balls with your hands, weighing around 25 g. Press it flat a little and place on a baking sheet with parchment paper.
4. 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.
5. I got 1 tray with 22 cookies.