Why is oatmeal so much better in cookies than in a mushy bowl? Butter? Sugar? Cricket Flour? With their powers combined, you end up with one hearty, tasty little cookie. These oatmeal cricket cookies stand as an excellent traditional oatmeal cookie with a little added fiber, protein and iron by substituting 30% of wheat flour with cricket flour. These cricket cookies are definitely not paleo, gluten-free or dairy free. Loaded with tasty cricket flour, butter and sugar, they’re perfect for introducing entomophagy to a more traditional or young audience.
Old-fashioned oatmeal cricket cookies + glass of milk = perfect Santa bait.
Ingredients
- 1 3/4 cups old-fashioned rolled oats
- 1/2 cup all purpose flour
- 1/4 cup cricket flour
- 3/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 sticks unsalted butter softened
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
Servings: cookies
Units:
Instructions
- Preheat oven to 375°F. Grease baking sheets. Stir together oats, flour, cricket flour, cinnamon, baking soda, and salt.
- Beat together butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Add egg and vanilla and beat until combined well.
- Add oat mixture and beat until just combined.
- Drop dough by heaping tablespoons 2 inches apart onto baking sheets and flatten mounds slightly with moistened fingers. *Dont use parchment paper, it will cause the cookies bottoms to brown prematurely.
- Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 8 - 9 minutes total. Transfer to racks to cool.
yo hi love the recipy its good