The recipe is super-fast and allows you to soil very few utensils.
These cookies are among my favorites, although I don’t know why. I like them very much and I think they’re pretty healthy because they contain a lot of oats which have lots of fiber and beta-glucan.
In late spring/early summer, they’re delicious accompanied by a cold cappuccino.
Oat cookies
- Preparation time: 30 minutes
- Ingredients for 25-26 cookies
- Difficulty: Easy recipe
- Ingredients
- 9 oz or 250 g of oat flakes
- 4 oz or 100 g of wheat flour
- ¾ oz or 20 g of almond flour
- ½ cup or 120 g of brown sugar
- 4 ½ oz or 120 g of seed oil
- 1 egg
- 1 teaspoon of baking powder
- 1 teaspoon vanilla extract
- 4 oz or 100 g of raisins
- Instructions
- Soak the raisins in boiling water.
- In a bowl, mix the oat flakes together with the almond flour, wheat flour, and chemical yeast.
- In another bowl, mix the egg with the sugar, vanilla extract, and oil. Then add the mixture to the flour. Stir briefly.
- Drain and squeeze the raisins, then add them to the mixture.
- Place a spoonful of the mixture on a baking sheet covered with parchment paper.
- Bake at 325° F for about ten to fifteen minutes.
Tips to ensure the success of the dish:
- The mixture is coarse. Therefore, if you’d prefer all the cookies to look the same, you can pour the mixture into a cookie cutter and press it inside with a spoon. This is what I did for the cookies in the photo.
- The cookies should not darken too much; it is better to check the baking every now and then. The time is indicative and valid for my oven, but you have to try to find the right timing for your own oven.
