Old Fashioned Oatmeal Cookies
Old Fashioned Oatmeal cookies - Easily cookies for any season. Photo: Beeke Hedder, Jasmin Scholz
Healthy, because
Even smarter
Nutritional values
The advantage of oatmeal is that it consists of the whole grain and thus contains a good portion of digestive fiber. Among other things, the swelling agent beta-glucan, which can have a positive effect on cholesterol levels in the blood and promotes the excretion of harmful substances. Ground almonds enrich the cookies with bone-strengthening calcium and nerve-protecting magnesium.
To whip up a vegan version, all you have to do is replace butter, honey and milk with margarine, maple syrup and a plant-based drink of your choice.
(Percentage of daily recommendation)
| Calorie | 103 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2.7 g | (11 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 88 mg | (2 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 2.7 g |
Ingredients
- Ingredients
- 3 ½ ozs butter
- 7 ¼ ozs old fashioned Oats
- 3 ½ ozs ground almonds
- 4 ½ ozs Whole Grain Spelt Flour
- 2 Tbsps ground flaxseed
- ½ Vanilla bean
- 1 pinch salt
- 6 Tbsps honey
- 2 Tbsps milk (low fat)
Preparation steps
Melt butter in a saucepan, remove from heat and let cool slightly. Mix oats, ground almonds, spelt flour, flaxseed and salt in a bowl. Cut the vanilla bean lengthwise, scrape out the pulp and add to the dry ingredients.
Mix the honey and milk with the butter. Add the butter mixture to the dry ingredients and mix everything well. If necessary, add a little more milk. Let the dough rest in the refrigerator for 30 minutes.
Using a teaspoon, scoop out a little dough at a time, shape into a slightly round shape and place on a baking tray lined with baking paper. Bake in a preheated oven at 220° C / 425 °F for 15-20 minutes.
