A healthy blend of oats and purple potatoes: Oatmeal Purple Potato Cookies

Everyone must try these purple potato biscuits that are not only low in calories but also full of anthocyanins. Sisters and babies during the fat loss period can eat them. They are crispy and fragrant, and the more you chew, the more fragrant they become.

What are Oatmeal Purple Potato Cookies?

Oatmeal Purple Potato Cookies are biscuits mainly made of purple potatoes and oats. Combining the sweetness of purple potatoes and the rich nutrition of oats, they have a crispy taste and are a healthy and delicious snack. They have a very rich taste and are small snacks that satisfy cravings and are healthy.

Why do I like this recipe?

The reason why I like these Oatmeal Purple Potato Cookies very much is, first of all, because they taste very good, sweet, crispy, and extremely rich in layers.

Secondly, the calorie content of these Oatmeal Purple Potato Cookies is very low. Oats are used instead of flour, and the carbohydrate content is even lower. It is especially suitable for eating during the fat loss period.

Another reason is that the method of making these Oatmeal Purple Potato Cookies is very simple and does not require complicated procedures. Even if you are a novice, you can easily complete it.

Finally, these Oatmeal Purple Potato Cookies are suitable for various occasions and are very good whether for parties or family consumption.

Required raw materials and substitutes: Ingredients Needed and Substitutions

Main ingredients

Purple potato: The main ingredient provides the main source of flavor and structural support.

Oats: One of the main ingredients, increasing the dietary fiber content of biscuits and enhancing nutritional value.

Seasonings

Butter: Adds a rich milky flavor to biscuits and enhances the mellow taste.

Artificial sweetener: Basic seasoning, replacing traditional sugars to provide sweetness.

Salt: Plays a role in enhancing the flavor and balances the sweetness of biscuits.

Milk: Used to mix the dough so that various dry ingredients can better blend together and provide the milky flavor of milk.

Substitutes:

Purple potato: Can be replaced by ordinary potatoes.

Oats: Can be replaced by whole wheat flour, rye flour, corn flour.

Butter: Can be replaced by unsalted butter, olive oil, corn oil, etc.

Artificial sweetener: If there is no special need for sugar control, white granulated sugar can be used instead.

Salt: Can be replaced by low-sodium salt.

Milk: Can be replaced by goat milk, almond milk.

Can it be baked in an air fryer?

Oatmeal Purple Potato Cookies can be baked in an air fryer, but pay attention to the following aspects:

First of all, because the heating method of the air fryer is different from that of the oven, the internal air circulation speed is faster and the heat distribution is also different.

Under normal circumstances, it is recommended to set the temperature at about 160 - 170 degrees. During the baking process, pay close attention to the state of the biscuits to prevent scorching.

Secondly, the baking time required may be slightly shorter than that of the oven, about 20 - 25 minutes. Because the heating efficiency of the air fryer is relatively higher. During the baking process, you can open the air fryer halfway to check the coloring and maturity of the biscuits, and adjust the time and temperature in time to ensure that the biscuits are baked evenly and achieve the ideal taste and color.

Tips for Success

Food selection and processing

Purple potato: Choose fresh purple potatoes without sprouts or black spots. After washing and peeling, cut them into thin slices to speed up the steaming speed and ensure uniform heating. Control the steaming time within 15 - 20 minutes. After steaming, press into fine mashed potatoes while they are hot. There should be no particles to avoid affecting the taste of biscuits.

Oats: Instant oats are recommended for the best texture, which is softer and can better blend with other ingredients.

Control of ingredient proportions

The proportion of purple potato puree, oats and other accessories is very critical. 200 grams of purple potato puree with 100 grams of oats is more appropriate. According to personal taste, add 30 - 50 grams of butter, 20 - 30 grams of white granulated sugar and 1 egg.

Remember to soften the butter in advance so that it can be better mixed with other ingredients and make the dough have good extensibility and crispness.

Mixing skills

When mixing all the ingredients, first stir roughly evenly, and then knead by hand into a smooth dough. Do not use too much force during the kneading process to avoid gluten formation in the dough and affecting the crispy taste of biscuits.

If the dough is too dry, you can add a little milk or egg liquid appropriately; if it is too wet, add some oats to adjust.

Biscuit shaping

Roll the kneaded dough into a thin sheet with uniform thickness. The thickness is controlled at about 0.5 - 1 centimeter. You can use a rolling pin and a ruler to ensure that the thickness of each biscuit is the same. Only in this way can the biscuits be heated evenly during baking and avoid the situation that some are scorched and some are not fully cooked.

You can use molds to press out various lovely shapes to increase interest. You can also cut it directly into small pieces. In any way, make sure there is a certain distance between biscuits to prevent sticking on the baking tray.

Baking skills

Preheat the oven. Preheat the oven to 180°C in advance for 5 - 10 minutes to make the internal temperature of the oven uniform, so that the biscuits can be quickly shaped and baked with beautiful color and crispy taste.

Temperature and time: Bake at 170 - 180°C for 15 - 20 minutes. During the baking process, observe the state of the biscuits through the oven glass. When the surface shows a golden and attractive color, it is almost baked.