The perfect oatmeal cookies

Our ability to eat cookies is second to nom.

We’re chasing the perfect healthy cookie. Our first attempt at almond-oats cookies was yummy enough. Our second (just almonds), much much better. This would be our lucky third try – oat-mazing oatmeal cookies.

To make them we used:

2 cups oatmeal (finely grounded raw oats) 
1/4 tsp baking powder
2 TBSP coconut oil 
1/4 cup raw honey (or maple syrup for a vegan version)
1 tsp flax meal (grounded linseed) 
2 TBSP water (this makes a vegan 'egg')
the rind and freshly squeezed juice of 1/2 an orange
1 tsp vanilla extract
pinch of cinnamon and sea salt

We first mixed the flax meal and water and set it aside while preparing the rest.

We preheated the oven to 150°C and lined a baking tray with baking paper.

Then, in a large bowl we added the dry ingredients: oatmeal, baking powder, cinnamon and sea salt; we mixed until well combined. In a separate bowl we combined the wet ingredients: melted coconut oil and honey, the rind and juice of the orange, vanilla and the flax meal mix. We blended them well and added them to the dry ingredients. We used our hands to gently ‘knead the dough’, which is actually very wet and does not resemble actual dough.

We eye-measured equal amounts of dough. Using our hands we made lightly packed balls which we flattened down a bit, cookie-style. We then placed them on the baking paper and straight into the preheated oven. We baked them no more than 10 minutes (this might depend from oven to oven), checking up on them halfway through just to make sure they’re alright – they overcook/burn very easily (as in our first try).

Let them cool before munching and try them with a bit of raw jam or with your morning tea/coffee. Oats are low in saturated fat and cholesterol and the cookies are a good source of dietary fiber, manganese and vitamin C.

This makes about 8-10 scrumptious cookies.


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