A super easy cookie recipe
I don’t know about you, but I have been trying out every budding home chef and baker during the lockdown. It has added up to 60 and still counting. This inspired me to try out my own (rusty) skills and bake a batch of healthy cookies. Healthy, because I have control over the type of flour and kind of sweetener I would like to eat. I know some professional bakers get miffed to substitute traditional flour and sugar, as they are the backbone of a successful cake, tart, pastry, cookie. But, because my sweet tooth can lead me to devour copious quantities of all things sweet, I found a recipe that serves up less detrimental cookies. You know the kind that you can have for breakfast, as they are nutritious and wholesome.
Excited to share this recipe because it’s so non-fussy, that if I could bake them anyone can!
I’m sure you know that oats are great for you:
Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fibre and antioxidants. Health benefits also include weight loss, lower blood sugar levels and a reduced risk of heart disease.
This recipe contains eggs, but I have given you substitutes.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time :22 mins
Servings: 6- 8 average sized cookies
INGREDIENTS
Dry Ingredients
- 1 cup rolled oats
- 1 ½ cup oat flour – make sure it’s very finely ground
- ½ cup wholemeal flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- 3 tablespoons cold pressed coconut oil
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon honey (optional)
- 1 organic or farm egg or (1 tablespoon ground flaxseed + 3 tablespoons water, whisked together, set for 15 minutes)
- ½ teaspoon pure vanilla extract
INSTRUCTIONS
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
- In a medium bowl, whisk together all the dry ingredients: oats, oat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar/ brown sugar, egg/ flax egg, honey (if using), and vanilla. Whisk until thoroughly combined and resembles caramel.
- Add the dry ingredients to the wet ingredients, (and add-ins). * Whisk until thoroughly combined and thickened. The dough will be sticky.
- With a tablespoon or small scoop, drop balls of cookie dough onto the prepared baking sheet. Using your fingers or a fork, flatten cookies into a round disc—they will not spread during baking.
- Bake for 10-12 minutes. Mine took 10 minutes. Place baking sheet on a cooling rack, allowing cookies to firm up on the pan for 10 minutes. Using a flat spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely.
RECIPE NOTES
* Chocolate chips (I love dark chocolate), berries, raisins, a variety of your favourite chopped nuts are all delicious add-ins. Just stir a couple of tablespoons of them into your batter before baking.
*Flax egg is a vegan substitute for egg.
Enjoy your cookies anytime, with a cup of hot beverage or glass of warm milk.
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