How to Make Award-winning Oat flake cookies with peaches, greek honey and almonds

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The ingredients needed to make Oat flake cookies with peaches, greek honey and almonds:

1. Prepare 100 gr oat flour
2. Take 90 gr oat flakes
3. Make ready 40 gr margarine
4. Make ready 1 egg
5. Prepare 1 pinch salt
6. Take 120 ml honey (thyme is possible)
7. Get 1 tsp vanilla extract
8. Make ready 1 tsp baking powder
9. Take 1 diced Peach medium size

Optional additions or toppings: raisins, nuts, coconut flakes, peanut butter (can soften by microwaving first), or a drizzle of. Thinly sliced peaches caramelize as they cook in these delicious, gluten-free, oat and yogurt pancakes. Oat and yogurt-based pancakes that are fluffy, gluten free and gently spiced. Thinly sliced peaches caramelize against one side of the cakes once you flip them.

Instructions to make Oat flake cookies with peaches, greek honey and almonds:

1. In a bowl mix the flour, the flakes, baking powder, salt, vanilla extract and the pinch of salt.
2. Cut the peach in small pieces and let it aside. Melt the margarine
3. In a second bowl mix the melted margarine, with the egg and the honey.
4. Pour the 1st bowl into the second and mix well. Add the diced peach and mix carefully.
5. Leave at the fridge for an hour the mix of butter to stand.
6. After an hour preheat the oven at 165 degrees in air and take out the mix from the fridge. Put almonds flakes to the little balls while you put them in the tray with 2 spoons.
7. Bake for 12 min till bottom is bit brown. They might still look unbaked but is the way they look. Take them out and leave them at the tray for 15 min to stand. Enjoy!

Oat and yogurt-based pancakes that are fluffy, gluten free and gently spiced. Thinly sliced peaches caramelize against one side of the cakes once you flip them. These peanut butter honey cookies are healthy, gluten-free and have the perfect texture. I find that I'm constantly on the hunt for new cookie flavors. Whether it's reinventing a classic chocolate chip cookie, or creating my own.

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