Oh la la, another cookies recipe! I did a random survey with my friends about what they would love to see more on the blog. The answers are just as diverse as they are. Some like sweets, some like it savory and the special ones wanted alcoholic recipes. Gotta love my friends!
One thing is for sure, I love to cook and bake with rolled oats. It’s friendly in use and they are healthy too. As it lowers the cholesterol and can even reduce the risk of any heart diseases if eaten on a regular base. They are packed with protein, high in fiber, and are a source of complex carbs to give you energy.
Therefore when I want to make an easy and quick cookie batch, I make something with oats or oat flour, which is basically ground oats. Today we make crispy oat cookies with a little use of buckwheat flour too. One little delicious tasty comforting cookie for you and your family and friends.
Easy Oat Cookies
Makes 6 large cookies
- 1 cup of organic rolled oats
- 2 tablespoons of buckwheat flour
- 2 tablespoon of soy or nut milk like almond milk
- 3 tablespoon of maple syrup
- 4 tablespoon of coconut oil
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground vanilla or extract
- 2 tbsp dried cranberries (optional)
- a pinch of salt
- Preheat the oven to 180°C.
- Put all ingredients in a medium-sized mixing bowl and give it a good swirl.
- You can now form 6 large cookies not thicker than 1 cm, by rolling balls with your palms and press down using the bottom of a glass.
- Place the cookies on a baking tray covered with parchment paper and bake for 20 minutes.
- An important element in baking is to let your bakings cool down after taking out of the oven, the hardest thing to do, I know!
- But they really need the time to crisp things up as they cool down. Keep in an airtight container to keep fresh for about one week. But they are the crispiest on the same day.