#oatbiscuits

Coconut and lime give these vegan cookies a tropical taste, and hearty oats make them a delicious treat. This is a great snack or breakfast food.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 cup shredded coconut. 1/2 cup coconut sugar. 1/4 cup coconut oil. 1/4 cup maple syrup. Zest of 1 lime. Juice of 1 lime. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Warm the oven up to 175F 350C. Put rolled oats, flour, coconut sugar, baking powder, baking soda, and salt in a large bowl. Mix the ingredients together. Put coconut oil, maple syrup, lime zest, and lime juice in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Make small balls out of the dough and place them on a baking sheet lined with parchment paper. Press down on each ball a little with your fingers or a fork. Put it in the oven for 12 to 15 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool for a few minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Have fun with your oat and coconut cookies that are vegan.

Prep Time: 15 minutes

Cook Time: 15 minutes

Thin and crispy oat cookies that are ideal for snacking or dipping in your favorite beverage.

Ingredients: 1 cup rolled oats. 1/2 cup all-purpose flour. 1/2 cup butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 egg. 1/2 teaspoon vanilla extract. 1/4 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the brown sugar and white sugar in a bowl until the mixture is light and fluffy. Mix the egg and vanilla extract into the butter and sugar until everything is well mixed together. Mix the all-purpose flour, baking soda, salt, and rolled oats together in a different bowl using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Place small balls of dough on the baking sheet that has been prepared, leaving enough space between them so that they can spread. Spread the dough out into thin rounds by pressing them down with the back of a spoon or your fingers. Put it in an oven that is already hot and bake it for 8 to 10 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. The thin oat crisps cookies are ready to eat once they have cooled down.

Prep Time: 15 minutes

Cook Time: 10 minutes

A delightful gluten-free dessert combining the sweetness of blueberries with a crisp oat biscuit topping.

Ingredients: 4 cups fresh blueberries. 1/2 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1 cup gluten-free all-purpose flour. 1/2 cup rolled oats. 1/4 cup brown sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup cold unsalted butter, diced. 1/4 cup milk dairy or non-dairy.

Instructions: Before you start cooking, heat the oven to 375F 190C. Prepare a 9x13-inch baking dish by greasing it. Put blueberries, sugar, cornstarch, and lemon juice in a large bowl and mix them together. Mix it well, then put it in the baking dish that has been prepared. Gluten-free flour, oats, brown sugar, baking powder, baking soda, and salt should all be mixed together in a different bowl. Add the cold, diced butter to the flour mixture. Cut the butter into the dry ingredients with a pastry cutter or your hands until the mixture looks like big crumbs. Toss in the milk and mix just until everything is mixed. Put spoonfuls of the biscuit dough on top of the blueberry mix. Put it in an oven that has already been heated and bake for 35 to 40 minutes, or until the topping is golden brown and the blueberry mixture starts to bubble. If you want, you can serve it warm with whipped cream or vanilla ice cream.

Prep Time: 15 minutes

Cook Time: 35 minutes

Flapjack Biscuits🩵