Prep Time
20 minutes
Servings 40 pieces
Ingredients
- ¾ cup. Oat flour
- ⅔ cup. Gluten-free flour
- 1 tsp. salt
- ½ tsp. ground pepper
- ½ tsp. garlic powder
- 3 to 6 tbsp. cold water
- 1 tbsp. brown sugar
- ½ tsp. baking powder
- 1 tbsp. chopped fresh rosemary
- 4 tbsp. vegetable oil
- Grain salt for sprinkling
Instructions
- Preheat oven to 165°C (329°F).
- Mix all dry ingredients in a deep bowl or food processor.
- Add the oil and mix with your hands or with the help of a spatula.
- Add the water little by little until a homogeneous mixture is formed and does not crumble.
- Roll out the dough on waxed paper with a rolling pin.
- Sprinkle salt over the dough and use a knife or pizza cutter or a cookie cutter to divide the dough into pieces no larger than 2 cm.
- Prick each cookie with a fork and place on a cookie sheet.
- Bake for 15 to 20 minutes or until lightly browned.
Watch the Video
Recipe Notes
- Place the dough on a sheet pan and freeze for 10 minutes. Once firm arrange the cookies on the sheet pan so that they bake evenly and do not stick together.
- They can be kept for up to 4 to 5 days in a sealed container.
- Use different herbs or seeds to decorate your cookies or for flavor.
- Decorate with fresh sprigs of rosemary and press gently to adhere to the dough.