Oatmeal and rice cookies with flax seeds

2 servings

25 minutes

Oat-rice cookies with flaxseeds are a harmonious blend of crunchy texture and soft, slightly nutty flavor from the flax. This recipe comes from American cuisine, where they love to experiment with healthy alternatives to traditional desserts. Flaxseeds add a unique taste and additional nutritional properties to the cookies. Bananas provide a light sweetness, while rice and oat flour create a delicate base that pairs perfectly with coconut milk. The cookies have a slight crunch on the outside and softness on the inside – an ideal option for a healthy snack or as an accompaniment to morning coffee. They can be served as a standalone treat or combined with fruits and nuts for an even richer flavor.

Energy value per serving

• Calories: 399.6
• Proteins: 6.6g
• Fats: 5.6g
• Carbohydrates: 81.3g

Ingredients

• Rice flour: 0.8 glass
• Oat flour: 0.3 glass
• Cane sugar: 0.3 glass
• Baking powder: 1 tsp
• Soda: 1 tsp
• Bananas: 0.5 pc
• Flax seeds: 2 tbsp
• Vanilla sugar: 1 tsp
• Coconut milk: 1 tbsp

Cooking steps

1. First, you need to make a flaxseed 'egg' (2 tablespoons of flaxseed + 4 tablespoons of hot water.)

   Required ingredients:

   • Flax seeds: 2 tablespoons

2. While it infuses, we mix all the ingredients and add the flax 'egg' at the end.

   Required ingredients:

   • Rice flour: 0.8 glass
   • Oat flour: 0.3 glass
   • Cane sugar: 0.3 glass
   • Baking powder: 1 teaspoon
   • Soda: 1 teaspoon
   • Bananas: 0.5 piece
   • Vanilla sugar: 1 teaspoon
   • Coconut milk: 1 tablespoon

3. The dough has a strange consistency, but it sticks well. You can add 1-2 tablespoons of plant milk if desired.

   Required ingredients:

   • Coconut milk: 1 tablespoon

4. That's it! We bake our cookies at 180 degrees for about 15-20 minutes.