Sprouted Fig (The Smoothie Lover)
March 3, 2016
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Vegan thin oat crisps. Gluten free and refined sugar free.

Veganske havregrynskager uden gluten og hvid sukker.

Vegan thin oat crisps. Gluten free and refined sugar free.

Okay so I whole-heartedly intended to post a savoury recipe next. 1) Because it’s been ages and I actually cook mostly savoury food AND 2) Because I made the most epic vegan herbed “ricotta” filled shells with tomato sauce the other day, but well, the sun decided to set before I even had a chance to snap a photo and after a night in the fridge it looks terrible (but tastes nice).

Okay jeg havde enhver intention om at poste en ny mad-mad (salt ikke sød) opskrift, denne gang fordi 1) det er sådan ca 100 år siden OG 2) jeg lavede de her fantastiske (beskeden much) veganske ”ricotta”-fyldte pastaer med friske krydderurter og tomatsauce forleden, men den dejlige sol besluttede sig for at gå i seng tidligt igen, og dagen efter var mine søde små pastaer meget grimme (men stadig lækre).

Vegan thin oat crisps. Gluten free and refined sugar free.

This is one of those recipes… I’ve recreated it a thousand times because I wanted to make some oat crisps, that melted out into thin cookies in the oven. I’ve tried and tried (and eaten a whole lot of über delicious cookies… Not complaining), but they just wont spread. Then I thought: “Screw it, these cookies are heavenly delicious (even better than the butter-loaded ones) and honestly, it isn’t that hard to press them flat before baking.”

And with all this baking, testing and adjusting, I can honestly say, that these are the best.

Enjoy!

Så havregrynskager, it is. Det her er en af de der opskrifter… En rigtig drillepind, som jeg lige har skullet finde frem til, hvordan, jeg styrede. Min store drøm var, at de ville smelte ud på pladen til tynde sprøde flager som ”rigtige” havregrynskager. Men det vil de ikke. Stædige små… Efter så mange forsøg (og rigtig mange lækre kager) tænkte jeg, at smagen måtte være det vigtigste – så svært er det heller ikke lige at trykke de små fiduser flade før man bager dem (: Og lækre – DET er de!

Velbekomme!

Oat Chrisps

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: 10 cookies

Vegan thin oat crisps. Gluten free and refined sugar free.

Ingredients

  • 1 cup rolled oats (use certified gluten free if intolerant)
  • 2 tbsp. coconut sugar
  • 2 tbsp. buckwheat-or rice flour
  • Beans from one vanilla pod (or 1 tsp. vanilla extract or ½ tsp vanilla powder)
  • 4 tbsp coconut oil
  • 2 tbsp. maple syrup

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. In a bowl, mix together oats, coconut sugar, rice flour and vanilla. Stir well.
  3. Add in coconut oil and maple syrup and mix until there no oil lumps left. It’s easier to use your hands than a spoon.
  4. Place 9-10 tbsp.-sized dollops of dough on a baking sheet and press them very flat using your hands or the back of a spoon.
  5. Bake for 8 minutes (or until golden brown on the edges) and let the cookies cool on a baking rack. Store in an airtight container.
http://sproutedfig.com/oat-chrisps/

15 responses to “Oat Crisps”

  1. I am totally happy always when you post sweet recipes. In fact, I am just craving something sweet and had absolutely no inspo until I came here. So right now I am going to make these oat crisps, love that they are so simple :)

  2. Anne says:

    Ohhhh these look like breakfast to me!!! I mean they contain oats so I can totally do that right?! Also, I’ve always had that problem with non spreading cookies too. While every other person is complaining how they’ve flattened to a pancake thickness, my cookies stay there like fat snowballs absolutely refusing to melt and laughing in my face. Sigh. Pressing them down is the easiest option (then they can’t mock me anymore either ;) )

  3. laurasmess says:

    These are gorgeous Josefine! I love the idea of the chewy oat biscuit version too… ah, it’s funny isn’t it, how coconut oil doesn’t quite ‘spread’ the same way as butter in baking. I am definitely going to give these a go. So delicious xx

  4. Emily says:

    Hi Josefine,
    For the flour is it buckwheat flour or rice flour or can I use just buckwheat?
    Thank you!

  5. Angela Saver says:

    These look so delicious! I can’t wait to make these! So glad I found your blog. I’m enjoying it!

  6. kylie says:

    hi, am i able to sub out the oil?

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