Crunchy Oatmeal Cookies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 170 g oat flakes, coarse
- 30 g almond (s), round
- 20 g desiccated coconut
- 2 medium egg (s)
- 100 g suar, brown
- 3 drops bitter almond flavor
- 1 pinch (s) salt
- 8 g vanilla suar
Print Recipe
Pin Recipe Instructions
- First roast the oat flakes with the almonds and coconut flakes in a coated pan on a low setting until light brown.
- Then preheat the oven to 200 ° C top / bottom heat or 175 ° C hot air.
- Beat the eggs with the brown sugar until frothy. Now stir the roasted oat flakes into the egg mixture and add a pinch of salt, the bitter almond oil and the vanilla sugar.
- Place small piles of dough on a baking sheet (with baking paper) and press them flat. Bake in the oven for approx. 10-15 minutes until lightly brown. Let cool on the baking sheet, otherwise they will break.
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