What are they like?
-delicate lavendar aroma (optional)
-deliciously crunchy & not too sweet
-filled with whole grain oat and teff flour
These are deliciously crunchy and can be flavored with your favorite extract. They are also not too sweet and packed with whole grains.
Makes about 14 cookies, prep 10 min, cook time ~12 min with two trays
1 1/2 cups whole oats or oat flour, 167g
3/4 cup teff flour, 140g
1/4 tsp salt
1 tsp baking powder
1/2 cup sugar, 92g
1/3 cup rice milk, 82g
1/2 cup olive oil, 95g
1/2 tsp lavender extract, or to taste (optional)
Preheat oven to 375F/190C.
In a medium bowl, whisk together the flours, salt, baking powder, and sugar. Stir in the oil. Then add the rice milk and extract and stir until incorporated. The dough will be fairly wet.
Roll into 1 1/2 tablespoon sized rounds. Place two inches apart on a cookie sheet. Flatten the cookies with your fingers or a spatula to desired thickness (about 1/3 inch or 1/2 cm).
Bake for about 10-12 minutes, until the cookies start to brown on the outside and bottom. (Oven temperatures vary so watch them closely.)
Allow the cookies to cool completely and then store in an airtight container. These cookies are also excellent dipped in chocolate.
If you like, you can substitute another flavor of extract.