Chocolatey crunchy clouds

15 Min

Baking gluten-free cookies yourself is not rocket science. Our crispy clouds even come without any flour!

Preparation

1

Heat the butter, add the Kölln flakes, stir well and allow to cool. In the meantime, mix the sugar and eggs until foamy, add baking powder and mix together with the butter oat flakes to form a dough. Carefully fold in the Kölln muesli.
2

Place small, flat cookies with two teaspoons on a baking tray lined with baking paper and bake in the preheated oven. Remove from the tray and let cool on a wire rack.
3

Top/bottom heat: 190 °C Circulating air: 170 °C Baking time: approx. 15 minutes

Author: Peter Kölln

Photographer: Westerman

Ingredients

Serving(s)

Ingredients for approx. 50 pieces

160 G

butter

300 G

Delicate Kölln flakes, gluten-free

80 G

Sugar

Eggs

1/2 TL

gluten free baking powder

100 G

Kölln Gluten-Free Oat Muesli Chocolate

More recipes from Kölln

Vegetable-potato-cereal porridge

Dairy-free cereal fruit porridge

Whole grain milk porridge

Breakfast ideas

Baked oats

30 Min

spelled bread

Spelled sticks

Vegetarian

Fruit bread with nuts

25 Min

Lactose-free

Oat crispbread

85 Min

Vegetarian

Oat seed bread

135 Min

Vegetarian

Oat bread with yogurt

40 Min

Lactose-free

Oat bread without flour

10 Min

Vegetarian

Oatmeal bread

Potato bread

60 Min

Lactose-free

Multigrain bread

35 Min

Muesli rolls

Vegetarian

Cereal sticks

30 Min

Ingredients

Serving(s)

Ingredients for approx. 50 pieces

160 G

butter

300 G

Delicate Kölln flakes, gluten-free

80 G

Sugar

Eggs

1/2 TL

gluten free baking powder

100 G

Kölln Gluten-Free Oat Muesli Chocolate