Orange Oat Cookies
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
57
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 57 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 31 mg | (1 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
35
- Ingredients
- 80 grams butter
- 125 grams whole-grain Oats
- 1 egg
- 75 grams non-fat Yogurt (0.1% fat)
- 125 grams brown sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 1 generous pinch cinnamon
- 2 Tbsps diced candied orange
- organic Oranges (peel)
- 2 Tbsps Orange juice
- 50 grams Whole wheat flour
Preparation steps
1.
Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper. Melt the butter in a skillet. Add the oats and toast until fragrant. Place in a bowl and cool.
2.
In a bowl, stir the egg with the yogurt, brown sugar, vanilla sugar, salt, cinnamon, candied orange peel, grated orange peel and orange juice until thoroughly combined. Stir in the oatmeal and flour until a smooth dough is formed. Use a teaspoon to dollop portions of the dough onto a parchment-lined baking sheet. Bake for 10 minutes. Serve once cooled.
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