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One of my current obsessions, in this “diet” phase of my life, is oatmeal. Since I discovered that its high fiber and protein makes me feel full for hours on end, I try to sneak it into many of the recipes that I prepare, particularly in breakfast and snack recipes.
This is why I created these crispy, accidentally vegan cookies, which I use as an alternative to overnight oats or porridge when I really need to run out the door in the morning and I need to take something to munch on.
- ⅓ cup oat milk (or normal milk)
- ⅓ cup + 1 tbps sunflower oil
- ½ cup stevia sweetener (not the liquid one, but the one with sugar-like grains; if calories are not an issue, regular sugar is fine)
- 1 and ½ cup rolled oats
- 1 cup and 4 tbsp whole-wheat flour
- 1 tsp baking powder
- First, preheat the oven to 180°C and cover a baking tray with parchment paper.
- In a large bowl, mix the milk, oil and Stevia; then combine the sifted flour with the baking powder and the rolled oats.
- Mix all the ingredients with your hands until you get a rather rustic-looking dough that is similar to shortbread.
- Shape the dough into small balls, mine were 25 g each, and place them on the baking tray. The total cooking time for the cookies is about 25 minutes, but set a timer at 10 minutes, and press the balls with a fork or spatula as they bake to flatten them to the desired thickness. If you want to get "chunkier" rounds like mine, just press gently.
- Bake the cookies until golden, but let them cool on the baking tray before gently transferring them to a cookie tin. Do not overbake, since these cookies dry very easily.