Oat and Strawberry Cookies

Ingredients

• Oat Flour1 cup (120 g)
• Oats3 tablespoon (30 g)
• Strawberries1/3 cup (50 g)
• Panela12 teaspoon (60 g)
• Vanilla Extract1 teaspoon (5 g)
• Coconut Oil3 tablespoon (30 ml)
• Egg1 count (55 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   Melt the coconut oil if solid. You can use a water-bath, microwave or a pan over low heat.

2. 2

   Step 2

   Once ready, put in a bowl with the panela and whisk well.

3. 3

   Step 3

   You can replace the coconut oil with any oil you have at home.

4. 4

   Step 4

   Add the egg, vanilla extract, stevia and whisk again.

5. 5

   Step 5

   Add the rolled oats (you can smash them gently). Add.

6. 6

   Step 6

   Add the pieces of strawberry and mix slowly.

7. 7

   Step 7

   Let the mixture sit for 5 minutes and then shape the cookies.

8. 8

   Step 8

   Oven/air fryer option: Cook over 356 °F (180 °C) for 15-20 minutes.

9. 9

   Step 9

   Pan option: Heat a pan over medium heat. Once heated, put the mixture, cover and let cook each side for 4 minutes over low heat.

10. 10

    Step 10

    Microwave option: Cook from 1 minute and a half to 3 minutes. Check each 30 seconds after the first minute.

11. 11

    Step 11

    You can use parchment paper.

12. 12

    Step 12

    Remove, let cool and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oat and Strawberry Cookies can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.