Oaty cookies / Prophylactic self-isolation series. Day 286th.

Oaty cookies without flour, eggs and sugar. What is in?

Drop intro

Three months sugar-free

After three months being totally sugar-free I told (no, I cried) to myself: “I want cookies!”

This was not a desire to come back to sugar, no no. The feeling of being sugar-free is great. But cookies, I just wanted something crunchy in my mouth, and that definitely should be not a celery stalk.

As I already have baked rye and wheat types of bread from whole grains, I thought: “Why not to try with oats?” The result overwhelmed me! Those oaty cookies were so good! (Were – because in one day).

Oaty base for cookies

So here below is a base for cookies to start and you may experiment with your own ingredients. I made four different types of my oaty cookies: with honey, with beet molasses, with carob and with raisins.

Adding some taste to oaty cookies

Verdict: those with honey and with raisins were definitely the winners.

Oat cookies with beet molasses were a bit strange in taste; cookies with carob were least tasty and firm, differed in texture form all others. However, I would think later how to improve this version with carob.

Being sugar-free I even do not consume honey. I made honey-based oat cookies as I baked for the whole family, and anyway, I add a really small amount.

Honestly, I loved those with raisins – just a few raisins here and there while the dough is unsweetened at all. Congrats, Alisa! I found my cookies without sugar or honey!

Here below I give you two versions: with honey and with raisins, because those with beet molasses and carob need some additional experiments to be done:)

ingredient	eu	us
oats, whole	500 g	3 cups
oat flakes (optional)	handful	handful
butter	200 g	0.45 lb
baking soda	1 tsp	1 tsp
salt	1 tsp	1 tsp
cinnamon	2 tsp	2 tsp
vanilla powder	1 tsp	1 tsp
honey	100 g	0.5 cup
raisins	handful	handful

Recipe

Before you start (more info on a page 2)

Basic rule: before you start you may wash/clean and drain/dry vegetables, herbs, fruits and other ingredients when needed

How to make it:

1. Soak whole oat grains overnight. Wash soaked grains thoroughly, a few times in sufficient amount of water
2. Grind soaked oats in a food grinder
3. Add soda, salt, spices and melted butter (I melt butter in a water bath)
4. Divide the dough into two parts. In one part add melted honey (melted in a water bath), in another part add just raisins
5. Preheat an oven to 180 C / 350 F (conventional mode, see page 2 for more info)
6. Now make balls using a scoop spoon and flatten them to form cookies (you obviously need the same size cookies to bake them evenly)
7. Place cookies on baking paper and bake for around 40-50 min. You may take a look after 40 min so that cookies would not overbake (as in my case)

Enjoy!

Important notes:

• Use hard or creamy honey like linden or wild flower honey; do not use liquid honey like acacia honey
• Soak raisins in water for 5 min before adding them into dough
• If the dough will appear a bit soggy – add some oat flour (simply mill oat flakes in a coffee mill)

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