Gluten-Free Swedish Oatmeal Wafers a crisp thin wafer that crumbles and melts in your mouth. Most importantly, these wafers have a slight almost toffee flavor to them. Not to mention that they are quick and easy to make. A crisp slightly sweet oatmeal cookie that will leave your taste buds wanting more. Needless to say, it is a quick and easy recipe. These delightful wafers will have you after just one bite. Consequently, they are very similar to oatmeal lace cookies. Indeed, they are the total opposite of the thick, hearty, and soft American oatmeal cookies. 
Gluten-Free Swedish Oatmeal Wafers
In all honesty, I am getting ready to celebrate Sankta Lucia in my home. Prepping Scandinavian cookies to serve on Sankta Lucia. Winter solstice was on December 13th according to the old Gregorian calendar. In any case, December 13th )Sankta Lucia) marks the begging of a month-long Christmas celebration. Nevertheless, if you have never heard of Sankta Lucia the oldest daughter of the house dresses in a white robe with a red sash and a crown of holly and candles. In fact, all the children in the house dress in white robes and are considered Lucia Hence, the daughter and her siblings carry a try. The tray is filled with coffee, cookies, and other baked treats for their father and mother as the sun begins to rise. Moreover, this holiday is studded with both Christan and pagan symbolism. Check out this information about Sankta Lucia.
Gluten-Free Swedish Oatmeal Wafers
Ingredients:
- 1/2 cup melted butter
- 1 cup gluten-free oats
- 1/2 cup oat flour or oats run through a high powered blender
- 1 cup monkfruit sweetener
- 2 tbsp canned coconut milk or heavy cream
- 1 egg
- 1 tsp pure vanilla extract
- a pinch of salt
- 1 1/2 tsp baking powder
- 1 tbsp cassava flour
Directions:
First, preheat oven to 350 F. Second, oil 2 cookie sheets. combine the melted butter, and oats until well incorporated. Add the oat flour, cassava flour, baking powder, monkfruit sweetener. and salt to the oats. Stir until well combined.
Finally, beat the egg, cream, and vanilla together.
Next, combine the egg mixture to the oat mixture until well combined. Finally, using a tablespoon place a small amount of dough onto a cookie sheet.
Most importantly, spread the batter as best as possible. Use the tines of a fork to flatten the wafer.
Next, cook for 8-9 minutes. Lastly, remove from the oven allow to cool before removing off of the cookie sheet. In conclusion, it makes approximately 36 – 40 cookies.
Gluten-Free Swedish Oatmeal Wafers
Equipment
Ingredients
- 1/2 cup melted butter
- 1 cup gluten-free oats
- 1/2 cup oat flour or oats in a high powered blender
- 1 cup monkfruit sweetener
- 1 whole egg
- 1 tsp pure vanilla extract
- 1 1/2 tsp baking powder
- 1 tbsp cassava flour
Instructions
- First, preheat oven to 350 F.
- Second, oil 2 cookie sheets.
- Thirdly, combine the melted butter, oats, and oat flour until well incorporated.
- Next, combine the cassava flour and baking powder.
- Finally, beat the egg, vanilla, and monkfruit sweetener together.
- Next, combine the egg mixture with the oat mixture until well combined.
- Finally, using a tablespoon place a small amount of dough onto an oiled cookie sheet.
- Spread the batter as thin as possible.
- Next, cook for 8-9 minutes.
- Remove from the oven allow to cool before removing off of the cookie sheet.
- Makes approximately 36 - 40 cookies
Notes
| Nutrition Facts | |
|---|---|
| Servings 50.0 | |
| Amount Per Serving | |
| Calories 29 | |
| % Daily Value * | |
| Total Fat 2 g | 3 % |
| Saturated Fat 1 g | 6 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 9 mg | 3 % |
| Sodium 2 mg | 0 % |
| Potassium 2 mg | 0 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 0 g | |
| Protein 1 g | 1 % |
| Vitamin A | 16 % |
| Vitamin C | 0 % |
| Calcium | 1 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
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