| 1. |
Pre-heat the oven to 180 °C. |
| 2. |
Grind the oat bran in a coffee grinder until it reaches a flour consistency. |
| 3. |
Whisk the egg, yoghurt and some vanilla flavouring together. |
| 4. |
Add the dry ingredients and mix until thick and smooth. |
| 5. |
Pour the mixture into a 6 cupcake/muffin baking tray. |
| 6. |
Bake for about 15 minutes. |
| 7. |
Note: for a crunchy version, after 15 minutes remove the cookies from the oven and then remove them from the muffin trays carefully. Place the cookies upside down in the oven again and bake them for another 10-15 minutes. The cookies will be soft inside and crunchy outside. |
