Oat and lingonberry cookies
Under 60 mins
Mean 3, rated 6 times
3 3/4 dl
Provena Gluten Free Wholegrain Oatflour
Preheat the oven to 200 degrees.
Lightly cream together the soft margarine and sugar. Beat in the egg. Combine the dry ingredients and add them to the dough. Mix until the dough is even.
Form a roughly 50 cm long sausage out of the dough. Cut the sausage into 45 slices and place them onto some baking paper with the cut side facing up. Leave room for them to spread.
Press a few lingonberries onto the cookies. Bake on the middle shelf of the oven for 10–12 minutes.
Try also these
Oat swiss roll
Our products used in this recipe
Provena Gluten Free Wholegrain Oatflour 400 g 400 g
Provena minipizzas »
Cheesy scones »
Raw raspberry-yogurt porridge »
Oat and lingonberry cookies »
In order to give you the best experience we have set our website to allow cookies. By continuing, you agree that you are happy for us to use these cookies.