Crunchy oat meal cookies
We've all been there: You see a delicious looking batch of cookies somewhere, buy them, and shove them in your mouth only to find out they're a lot chewier than you expected and even worse: those dark bits aren't chocolate, they're RAISINS! Meh...
Now don't get me wrong, I love me some raisins once in a while, but I sure as hell don't like them in my cookies. Especially when I didn't expect them.
So with this recipe I simply eliminated these two issues. You'll bake yourself a batch of crunchy and raisin-free cookies. And hey, why wouldn't you pour some icing over there? So that's what I did; but that's up to you of course.
Serves: 8-10 cookies
- 1½ cups of oats
- 3 tbsps of coconut flour
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 2 tablespoons coconut oil
- 3 tablespoons cashew or almond butter
- 6 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- 3 tablespoons powdered sugar
- ½ teaspoon water
- Start off by preheating your oven to 180 degrees Celsius.
- While the oven is warming up, place your oats in a food processor and pulse until oats are blended into a flour like consistency. Now add your coconut flour, baking soda, cinnamon, and sea salt and pulse again to combine.
- After the dry ingredients are all mixed and well, add the coconut oil, nut butter, maple syrup and vanilla extract to the food processor and pulse until well combined, scraping down sides as needed.
- Place tablespoon sized scoops of dough evenly on a by parchment paper lined baking sheet press the "dough balls" down slightly.
- Bake the cookies for 12 minutes or until lightly golden.
- Now let them cool on the baking sheet for 5 minutes before your transfer them to a cooling rack while they finish cooling.
- When they're completely cooled off, you can top them with icing. To create the icing, mix the powdered powdered sugar and water.