Lemon Oat Cookies with Actimel Topping
Ingredients
Cookie dough
- 130 g rolled oats (coarse)
- 130 g whole wheat flour
- 75 g brown sugar
- 1 tsp baking powder
- 2 tsp vanilla sugar
- 100 g softened butter
- 2 tsp organic lemon zest
- 50 ml lemon juice
Topping
- 1 Actimel Classic (0% added sugar)
- 200 g light cream cheese
- 2 tbsp powdered sugar
- 1 tbsp coconut oil
- 1 tbsp lemon juice
- Lemon zest, for garnish
Preparation
Grind the rolled oats in a mixer until slightly coarse
Knead together the rolled oats, whole wheat flour, brown sugar, baking powder, vanilla sugar, softened butter, lemon zest, and lemon juice to form a dough
Divide the dough in half and form two rolls, each about 4 cm in diameter
Wrap the rolls in plastic wrap and chill in the refrigerator for 1 hour
Preheat the oven to 180°C (convection bake)
Line two baking sheets with parchment paper
Unwrap the dough rolls and slice into 6-7 mm thick slices
Arrange the slices on the baking sheets
Bake one sheet at a time for 12 minutes until golden brown
Let the cookies cool completely
Mix Actimel Classic, light cream cheese, powdered sugar, coconut oil, and lemon juice to form the topping
Chill the topping for 30 minutes
Pipe the topping onto the cooled cookies using a small piping bag
Garnish with lemon zest
Tips
Only decorate as many cookies with topping as will be eaten soon
Alternatively, serve the topping as a dip with the cookies
