Easiest Way to Prepare Appetizing Oil-free☆Crispy☆Cookies

Oil-free☆Crispy☆Cookies. This is the cinnamon-laced, oat-based, cookie you've been looking for! You *can* substitute with applesauce if you don't mind the texture changing to a softer, more muffin-like baked good. However, if you want a classic cookie texture - that is, a chewy/crisp texture, applesauce is not the answer.

You can have Oil-free☆Crispy☆Cookies using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Oil-free☆Crispy☆Cookies

1. Prepare 1 medium of Egg.
2. Prepare 50 grams of Sugar.
3. It's 130 grams of ☆Cake flour.
4. You need 50 grams of ☆Katakuriko (or orn starch).
5. Prepare 1/3 tsp of ☆Baking powder.
6. Prepare 1 dash of Vanilla oil (optional).
7. You need 1 dash of Egg yolk mixed with a little bit of water (for the glaze. It can be substituted with milk.).

Oil-free☆Crispy☆Cookies step by step

1. Preheat the oven to 180℃ / 350℉. Combine the ☆ ingredients and sift..
2. Break the egg into a bowl, add the sugar, and mix well. Add vanilla oil, and mix some more..
3. Add the sifted ☆ingredients, and fold them in with a spatula. Lump it all together, cover with plastic wrap, and let it sit for about 5 minutes at room temperature..
4. Roll out the dough with a rolling pin until it's about 3 mm thick, and cut out the shapes for your cookies. (Refer to the helpful hints) Brush on the egg yolk mixed with a little bit of water, and bake in the oven for about 15 minutes..
5. This is the chocolate version. I added 10 g of cocoa powder, and changed the amount of the katakuriko to 30 g. I recommend using milk for the glaze..