Fat free vegan multigrain cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
10 grams Flour, whole grain 10 grams Rice flour, brown 1 tbsp THM Baking Blend 1/4 c (by THM_GIGI) 2 tsp Erythritol (by GHGHNOW) 1 tbsp Now Psyllium Husk Powder 1 tsp Cinnamon, ground 0.2 tsp Baking Powder 0.2 tsp Baking Soda .5 tbsp Cider Vinegar 0.5 tbsp *Flax Seed Meal (ground flax) 0.1 cup Porridge oats w oat bran, wheat bran and flaxseed Rogers (1/3 cup) dry 70 mL Water, tap 1 serving Vanilla Essence (by NIXXXI)
Mix 2 tbs of water with flaxseed. mix all remaining dry ingredients. boil some water. Preheat oven at 200.
Mix everything. Add 70 ml of the water (including the water in which you soaked the flax). Allow to sit at room temperature for 10 min. More if possible.
Take some parchment paper and with a spoon- it will be sticky- form 8 small cookies (or to taste, but baking time will change) and bake for 15 min. Flip and bake for another 10 min, then turn off the oven and allow to sit for 5 min. remove and cool on wine rack
Serving Size: 8 small cookies
Number of Servings: 8
Recipe submitted by SparkPeople user INSEARCH4LOWCAL.
Mix everything. Add 70 ml of the water (including the water in which you soaked the flax). Allow to sit at room temperature for 10 min. More if possible.
Take some parchment paper and with a spoon- it will be sticky- form 8 small cookies (or to taste, but baking time will change) and bake for 15 min. Flip and bake for another 10 min, then turn off the oven and allow to sit for 5 min. remove and cool on wine rack
Serving Size: 8 small cookies
Number of Servings: 8
Recipe submitted by SparkPeople user INSEARCH4LOWCAL.
Nutritional Info Amount Per Serving
- Calories: 22.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 44.8 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.9 g
- Protein: 0.8 g
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