Cookies with Oats and FlaxseedCourse: Cookies
115 g of oatmeal
110 g of vegetable drink or water
75 g of fine oat flakes
60 g of manioc corn meal
2 tablespoons ground golden flaxseed
2-3 tablespoons of date syrup
2 tablespoons olive oil
1 coffee spoon of baking soda
Mix all the ingredients in a food processor until you get a moldable dough that you won’t touch. If necessary, adjust the moisture of the dough, adding more vegetable drink, if you have a dough that is too floured, or adding a little more of any of the flours, if the dough is too liquid.
Stretch the dough between two sheets of parchment paper using a rolling pin. Cut using fun cutters.
Place on a tray, on a sheet of parchment paper, and cook in a preheated oven at 180 degrees for approximately 10 minutes or until desired.
Store in a closed box, keeping well at room temperature for 5 days.