OATMEAL COOKIES - GLUTEN FREE
- 110 g (1/2 cup) unsalted butter room temperature
- 40 g (2 tbsp) honey
- 50 g (1/4 cup) brown sugar or white sugar
- 1 tsp vanilla paste or vanilla extract
- 1 (45 g) small egg room temperature
- 190 g (1+1/2 cups) old fashioned rolled oats I suggest to grind 2 oats cups instead of 1+1/2 cups, you may need a bit more/less grinded oats for your dough
- 4 g (1 tsp) baking powder
- 1/4 tsp salt
- 55 g (1/2 cup) old fashioned rolled oats you are going to use them whole without grind them
- 70 g (1/2 cup) raisins
- In a large bowl, mix together butter, honey, sugar and mix until creamy.
- Incorporate the egg and vanilla. Set aside.
- Grind finely 190 g of rolled oats: I suggest to grind a bit more of 190 g, because your cookie dough may need a bit more of oats flour if turns out too sticky.
- In the butter-mix add finely grinded oats, baking powder, salt, old fashioned rolled oats and mix until get a soft and slightly sticky dough. Feel free to add a bit more/less of grinded oats if needed.
- Incorporate raisins.
- Place in refrigerator to chill for about 30 minutes.
- Scoop balls of the dough using a 5cm-2inch scooper and place them onto a lined baking sheet.
- Slightly flatten the balls and shape into thick circle.
- Place some rolled oats and raisins on top.
- Bake in preheated fan oven (upper and lower heat) at 170°C-340°F for about 12 minutes or until slightly golden.
- Remove from the oven and let cool down on the baking sheet: don't touch the cookies for at least 15 minutes because they are very soft when still hot!
These cookies are gluten free, only made with oats, both finely grinded than whole. Use a food processor to finely grind your old fashioned rolled oats or use a pure oat flour.
Consider that every oats can absorb more or less liquid, so you may need a bit more/less of grinded oats for your cookie dough. It should turn out very soft and just a bit sticky.
I baked these cookies in preheated oven (upper and lower heat) with fan option. I always suggest to use fan option for cookies if your oven features it, because gives more crispy cookies outside.
I used a large 5 cm ice cream scooper to form them, then I slightly press on top to create a thick disc. I got 11 cookies and bake them in preheated oven at 170°C-340°F for about 12 minutes.
Baking time could vary depending on the size of your cookies (thinner or more little cookies will need less minutes to bake) and on your oven. They are ready when very golden at the sides.
Oats make you fell full for hours, so with these cookies you’ll have a tasty rich breakfast with low calories.
I’ve added raisins to give a natural sweet taste to these Oat Cookies, but you can also substitute it with dark chocolate chunks, pecans, nuts, almonds…it’s up to you!