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.
1
First, you need to make a flaxseed 'egg' (2 tablespoons of flaxseed + 4 tablespoons of hot water.)
- Flax seeds (linseed): 2 tablespoons
2
While it infuses, we mix all the ingredients and add the flax 'egg' at the end.
- Rice flour: 0.8 glass
- Oat flour: 0.3 glass
- Cane sugar: 0.3 glass
- Baking powder (raising agent): 1 teaspoon
- Baking 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.
- Coconut milk: 1 tablespoon
4
That's it! We bake our cookies at 180 degrees for about 15-20 minutes.
