Whenever I bake cookies at home, it’s for my kids. I do not favour buying packet food (biscuits and cookies) from the grocery. I will not deny the fact, that kids don’t eat packet cookies/biscuits….. in fact they do. They are kids, they win many times and I end up seeing those packets at home. But, I am a mother … and the struggle continues and I keep trying to feed then homemade better quality food. And will keep doing it. Problem is there are so many temptations visible out there, and kids know how to source their ways to packet foods, even if I deny to buy it. And our struggle story continues…
Today is a recipe, full of health and joy. It’s oatmeal cookies. There is no refined sugar and no refined flour gone in the making. Hence, perfect for my kids at home. The aromatic cinnamon, hearty oat and crunchy nuts in the cookies makes them healthy, filling and delicious. Kids have exams going on, and I have kept a jar on the table for them to have with milk any time they want. Right now my home is anti readymade biscuits and cookies and I am loving it.
Oats are a quick fix for hunger pangs, its light and hearty and provide us with much-needed energy to carry through a hectic day. The organic Oats I have used today are from Truefarms and is the one superfood that can easily fit itself to suit the requirement. Protein-packed, full of fibre and low in fat, oats are designed to boost the energy levels and helps in leading a healthy lifestyle.Truefarm Foods Organic Oats, 250g
They are not only good for the stomach but are interestingly super filling, satisfying and versatile. They contain a wide range of nutrients like fibre, vitamin E, essential fatty acids, etc. which make them top the healthy food charts. If you are the one who doesn’t like to indulge in oats, because of texture or looks, you have to try these cookies. You are sure to love this one.
I’m going to walk you through a few keys steps to help you avoid some of the common issues of cookies baking. I also have this article written on cookie chemistry which will answer all your queries.
1. Firstly I have used eggs in this recipe, but you don’t have to worry if you are don’t use eggs at home. You can replace eggs with ripe mashed bananas. The cookies will turn up as good as the ones made using eggs.
2. It’s extremely important to measure both the oats and flour correctly. Oats act like little sponges and soak up moisture, so adding a wrong quantity will quickly turn the cookies crumbly or will make the batter very wet.
Note: If your cookies turned out dry or failed to spread on the baking sheet, it’s most likely because there was too much of either of those dry ingredients, especially the oats.
3. I have used whole wheat flour instead of all-purpose flour for these cookies. Which makes them healthier.
4. Skipping the white sugar, I have used coconut sugar.Pure and Sure Organic Coconut Sugar, 500g
5. Skipping the butter, I have used coconut oil for this recipe.Pure and Sure Organic Coconut Oil, 500ml
On the whole, all the ingredients mentioned below in the ingredient list are healthy and easy to find.
6. Chilling of the cookie batter is mandatory. If you added the correct amount of oats and flour, the dough should be wet and look more like thick muffin batter. Chilling will help stiffen up the dough so it doesn’t spread as much while baking.
7. If you choose to add raisins, use fresh raisins. Older raisins will be drier, so you can hydrate them first. Add the raisins to a microwave-safe bowl, cover them completely with water. Microwave for 45-60 seconds. Let the raisins sit and absorb moisture until you’re ready to add them to the dry ingredients. Drain and wipe them thoroughly before folding in the flour mix.
8. For a gluten-free version – use gluten-free oats and a gluten-free flour blend.
For gluten-free flour mix: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
9. The cookies will only spread a little bit after chilling, so if you want wider, somewhat thinner cookies, make sure you flatten them slightly before baking. Just give them a little pat with a spatula. If you prefer thicker cookies, skip that and bake them right after scooping them onto the baking tray.
10. It’s important to give the cookies space on the baking tray before baking. Also, line the baking tray with a parchment paper to skip the cleaning work.
11. On the whole, the recipe is quite easy and fun, and when baked at home you can also customise the cookies. Like, if you see the picture below the half the cookies in the tray have cranberries and half the cookies are with chocolate chips. You understand, I have two kids and with at the same cookies dough I made both of them happy.
1 cup (100g) of organic instant oats
Truefarm Foods Organic Oats, 250g
1/2 cup whole wheat flour
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1 teaspoon of potato starch
Urban Platter Potato Starch, 300g
1/8th teaspoon of salt
2 tbsp (28g) coconut oil
Pure and Sure Organic Coconut Oil, 500ml
2 eggs, room temperature
1 teaspoon of vanilla extract
1/2 a cup of coconut sugar
Pure and Sure Organic Coconut Sugar, 500g
1/4th cup chopped nuts (almonds, cashew nuts, pistachio)
Raisins / cranberries (optional)
Whisk together the oats, flour, baking powder, potato starch, coconut sugar, cinnamon, nuts, chocolate chips, cranberries and salt in a medium bowl.
In a separate bowl, whisk together the coconut oil, eggs, and vanilla.
Add the flour mixture, stirring just until incorporated. Cover and chill the cookie dough for 30 minutes.
Preheat the oven to 325* F, 180* C and line a baking sheet with a parchment paper. Drop the cookie dough into 12 to 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake for 20 minutes. Cool on the baking tray for 10 minutes before transferring to a wire rack.