oatmeal breakfast cookies
ingredients
instructions
- 220 grâms / 2 cups rolled oâts, divided
- 110 grâms / 3/4 cup râw sunflower seeds, divided
- 60 grâms / 1/4 cup râisins
- 50 grâms / 1/4 cup chiâ
- 40 grâms / 1/4 cup pepitâs
- 1 teâspoon cinnâmon
- 1/2 teâspoon seâ sâlt
- 1/2 teâspoon bâking sodâ
- 120 grâms / 1/2 cup dâtes*
- 70 grâms / 1/4 cup coconut oil
- 60 ml / 1/4 cup oât milk, or ânother non-dâiry milk
instructions
- Preheât the oven to 180C / 350F ând greâse or line â lârge bâking sheet with pârchment pâper.
- Plâce 110 grâms / 1 cup of the oâts ând 70 grâms / 1/2 cup of the sunflower seeds into the bowl of â food processor fitted with the blâde âttâchment. Mix on high for â minute or two, until â coârse flour forms.
- Plâce the flour into â lârge bowl ând stir in the remâining oâts, sunflower seeds, râisins, chiâ, pepitâs, cinnâmon, sâlt, ând bâking sodâ.
- Blend the dâtes, coconut oil, ând milk in the food processor until the dâtes hâve broken down ând â pâste forms. âdd this to the oât mixture ând use your hânds to mix very well, until fully combined. There should be no streâks of flour remâining.
- Form 10 lârge bâlls with the dough, eâch âbout â heâping 1/4 cup in size. Press them with your hânds to flâtten to âbout 3cm / 1in. high ând plâce onto the prepâred bâking sheet. Repeât until âll of the dough hâs been used, ând then bâke for 13-15 minutes or until the edges of the cookies âre golden.
- Remove from the oven ând cool for âbout ten minutes on the bâking sheet before removing ând cooling fully on â râck. They'll be â little frâgile until they're completely cool. Store in â seâled contâiner on the counter for up to three dâys, or freeze for up to â month.
Source: https://www.occasionallyeggs.com/oatmeal-breakfast-cookies/
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