Galletas De Avena

These Galletas de Avena are chewy and with a delicious cinnamon flavor. Enjoy these oat cookies with a cup of coffee or milk for breakfast!

prep 10

cook 12

total 22

PRINT PIN

Place one and a half cups of oats in a blender or food processor. Pulse or blend until they reach a flour-like consistency.
Place oat flour in a bowl and add rolled oats, chopped chips, walnuts, ground cinnamon, baking soda, and a pinch of salt. Mix thoroughly to combine.
In a separate mixing bowl add eggs, agave syrup or honey, and melted coconut oil. Mix to combine.
Gradually add the egg mixture to the bowl with dry ingredients until combined.
Preheat your oven to 350°F/175°C and prepare a cookie baking sheet with parchment paper or lightly spray it with oil.
Use an ice cream scoop or a cookie scoop to drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Lightly flatten the cookie dough with your hands.
Bake the cookies in the preheated oven for 12-15 minutes or until the cookies are golden brown.
Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
Once galletas de avena are completely cooled, store them or eat them right away.

Mix the ingredients just until just combined. Overmixing can result in tough cookies.
Adjust sweetness to your liking. If you prefer a less sweet oat cookie, you can reduce the syrup slightly. You can also experiment with different types of sweeteners like honey or brown sugar.
Be careful not to overbake the cookies, as they can become dry and lose their chewiness. Remove them from the oven when they are lightly golden around the edges but still slightly soft in the center. They will continue to firm up as they cool.
Store the galletas de avena in an airtight container at room temperature after they cooled down completely. They will last for up to 2 weeks.