Delicious, very soft inside but crispy outside, these healthy Oatmeal Cookies are perfect for breakfast and snack.They are made without flour (no gluten!) only with rolled oats (both finely grinded and whole).Low in refined sugar, they feature only 50 g of brown sugar (about 8-9%) and are enriched with natural sugar like honey and raisins. They are increibly quick and easy to make, you need just one bowl and a spatula (or a spoon), that's it! I used a food processor to finely grind the oats, but you can also consider to buy oats flour instead.You can also add pecans, dark chocolate chunks...it's up to you!Store them in a tin cookie box for days or in freezer for months: your healthy breakfast will be ready in 1 minute!
190 g(1+1/2 cups)old fashioned rolled oatsI 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 tspsalt
55 g(1/2 cup)old fashioned rolled oatsyou are going to use them whole without grind them
70 g(1/2 cup)raisins
Instructions
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!
Video
Notes
Store in a tin cookie box for about 5-7 days or in freezer for up to 3 months.You can also store the raw cookie balls in freezer for up to 3 months and bake when still frozen when you need them: in this case they may need some minutes more for baking.