Dairy free

Watching what i eat: peanut butter banana oat breakfast cookies with carob / chocolate chips

Name: Watching what i eat: peanut butter banana oat breakfast cookies with carob / chocolate chips
Total time: 45 min
Yield: 16 servings
Ingredients: 3.53 oz cake flour; 1.24 oz sugar; 1 Tbsp instant coffee powder; 1.76 oz walnuts; 1 pinch salt; 3 Tbsps rapeseed oil; 1 Tbsp water; 0.7 oz raisins; 16 servings powdered sugar

Coffee Cookies are a dairy-free dessert that serves 16. They are loved by 13 foodies and cooks. This recipe takes about 45 minutes to make and is perfect for a cozy evening treat, especially during the holiday season. They are rich in flavor and perfect for coffee lovers.

Ingredients

cake flour

3.53 oz

sugar

1.24 oz

instant coffee powder

1 Tbsp

walnuts

1.76 oz

salt

1 pinch

rapeseed oil

3 Tbsps

water

1 Tbsp

raisins

0.7 oz

powdered sugar

16 servings

Method

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
Put the cake flour, sugar, coffee, walnuts, and salt in a food processor and process for about 10 seconds (or until the walnuts are well grounded).
Now put the mixture into a mixing bowl and add canola oil. Form a pasty dough, then separate the dough with your hands to form small crumbs.
Add the water and form into a clean dough. If you like raisins, you can combine it with the dough now.
Divide the dough into 16 pieces and roll each piece into a ball. Put each ball on a cookie sheet and bake at 350 degrees F for 25 minutes.
Let the cookies cool for about 20 minutes. Dust with powdered sugar before serving.

Nutrition:

110 kcal

Carbs

16 g

Fat

4 g

Protein

1 g

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