This recipe for exceptionally healthy biscuits will delight even those of you who aren’t the biggest fans of oats. The combination of chestnut flour and honey gives these otherwise ordinary looking cookies a great and unforgettable taste. They last for a very long time and there is no need to store them in a box to preserve them. A few biscuits and a glass of juice are a great snack that will keep you full for a long time.

Ingredients for 30 oatmeal cookies:

• 150 g sugar
• 135 g oats
• 120 g butter
• 50 g flour
• 50 g chestnut flour
• 1 tbsp honey
• 1 tsp. baking powder
• 1 tsp. flaxseed
• ½ tsp. cinnamon

Oatmeal Cookies Preparation:

1. Sift the two types of flour into a bowl. Stir in the baking powder and cinnamon.
2. Melt the butter in a water bath. Stir in the sugar and honey until the sugar begins to melt.   
3. Pour the butter mixture into the bowl with the flour. Add the oats and flaxseed.
4. Stir with a spoon and then knead by hand until a crumbly dough is obtained.
5. Preheat the oven to 200°C. Line a baking tray with baking parchment.
6. Shape the dough into small balls the size of a walnut. 
7. Place the ball on the baking paper and press it with a fork in several places, so as to form a flat biscuit with a thickness of about 0.5 cm. Do the same with the rest of the balls, leaving a little space between them. (The oatmeal biscuits do not rise, but they shouldn’t be touching each other before baking.)
8. Bake for about 8-9 minutes. They are ready when the edges start to become darker, but they are still white in the middle.
9. Remove from the oven and leave aside for a few minutes to cool without removing them from the tray. (While they are still warm the cookies are very fragile and can break easily.)
10. When cool you can move them onto a plate.

Bon appetit! Idea: If you would like to visit a friend and want to surprise them, you can put a few oatmeal cookies in small cellophane bag and tie the top with a ribbon.