GÂTEAUX IKÉA AUX FLOCONS D'AVOINE : l'atelier culinaire Guy Demarle

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate offers health benefits and can be less expensive.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds are often less expensive and nut-free.

Place 200 g of flocons d'avoine in a bowl and mix for 20 seconds at speed 8, leaving some pieces intact.

Add 300 g of sugar to the oats and mix with a whisk.

Incorporate 70 g of flour and a pinch of salt, mixing well.

Melt 180 g of margarine in the microwave and add it to the mixture, stirring with a spatula to combine.

Use a magic spoon to aerate the mixture and incorporate 5 drops of liquid vanilla.

Add 5 g of baking powder and mix again with the spatula.

Refrigerate the dough for 2 hours before shaping into small balls of about 8 g each.

Preheat the oven to 200°C (392°F).

Place the small balls on a baking mat, spacing them out as they will spread.

Bake the cookies until the edges are slightly colored and the centers remain lighter.

Remove from the oven and let cool on a wire rack.

Melt 400 g of chocolate in the microwave in 30-second intervals until smooth.

Take a cookie, pour melted chocolate on top, and place another cookie on top to create a sandwich.

Repeat for all cookies, ensuring the chocolate goes to the edges.

Let the chocolate set on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens