Sonntag, 28. Juli 2019

vegan oatmeal cookies 🐢🌾🍪

You all probably know by now that I love a cup of tea (make that iced tea with oat milk during summer) and a good homemade cookie or biscuit.
I love trying out and experimenting with new recipes – but I usually fail to follow any recipes I find on other blogs or in books and instead make up my own. That’s also how this recipe I’m sharing today came about. So far, I made these cookies twice and they turned out a little different every time. Different, but so, so tasty! With a hint of coconut and a caramel-y flavour. 👀

# 1 Roast walnuts in a pan until golden brown – take them off the stove to cool.
# 2 Put the first portion of oats (130g) plus the roasted walnuts in a blender or food processor and blend/process until you’re left with a flour like substance – there should still be some junks of walnuts and oats in there – so don’t blend for too long!
Also: preheat oven to 170°C and prepare a baking tray with baking paper. 

# 3 Chop dates, put them in a small bowl together with ~ 1 tablespoon of flour. Toss the dates until they’re evenly coated. This will prevent the date pieces from sticking together in a big lump.
# 4 Stir the blended oat/walnut mix, the remaining oats (130g), flour, sugar, cinnamon, salt, baking soda – so all dry ingredients – in a big bowl.

[I’d like to add at this point that I used coconut flour instead of regular flour in my second test run and although I preferred the taste in the end, the texture of the dough was better/easier to handle when I used regular wholemeal flour. Just giving you a heads up.]

# 5 Take all the remaining ingredients – coconut oil, oat milk, agave syrup and ground vanilla and stir everything together in a smaller bowl. Lastly, knead the chopped dates into your dough.
# 6 Now, of course, put the wet mixture in the big bowl on the dry ingredients and knead everything together evenly.
In case your dough is too crumbly, add a tiny bit more oat milk or a few drops of coconut oil. But please be aware that the dough is supposed to be a bit crumbly anyway and ~ to be completely honest ~ kind of hard to handle.
Take about 1 tablespoon of dough into your hands and form a compact little ball, put it onto your baking tray and flatten it carefully with the palm of your hand. Some bits will come off – you’ll just have to press them back into the sides of the cookie. As I said, this is kind of fiddly.

# 7 And last, but certainly not least, bake your cookies for around 10-12 minutes (depending on the size of the cookies!) at ~ 170°C. 🍪

You won’t like what I’m going to tell you next: These cookies taste the best after they just sat in their tin/container for 4-5 days. I know, it’s tough, sorry. They still do taste good when you eat them right away, but after a few days, it’s like eating a completely different cookie. Just saying. ✌️

Hope you’ll enjoy making (and eating) these – let me know how it went!

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