Light, Diet Sugar & Fat Free Cookies – a delicious recipe with oats, low-fat soy flour, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
It is very essential to use soy flour as it plays important role in thickening the mixture, and the buckwheat flour makes the mixture more dense *they have unique bonding properties).
2
If you don't have buckwheat flour, than you can use 1 egg white instead, but do use soy flour, it is irreplaceable and easy to obtain.
3
Mix the oats, flour's & baking powder.
4
Add at least 50ml (1.5 oz) warm water to start with, and mix until very thick batter is made, than add more water [max. 80ml (3oz) in total] note that more water makes the cookies softer inside and crunchy outside, try 1/2 of the mix with less and the rest with more water and see which one you like better.
5
Preheat oven to 180-200 Celsius (350-400 Fahrenheit).
6
Splash/Flatten on baking paper in very small circles (not more than 1 tablespoon dough per cookie, and bake starting from 15 min until max 25-30 (depending if you like them crunchy or soft, more water requires more baking) you can also experiment & make them bigger, but they will stay more softer inside.
99
kcal
Calories
1
g
Fat
18
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 7/8 ounces old fashioned oats, 2 teaspoons low-fat soy flour, 2 teaspoons buckwheat flour, 1 teaspoon baking powder, and more.
Yes, Light, Diet Sugar & Fat Free Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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