Ingredients
note 1
not overly packed (note 2)
note 3
melted and cooled (note 4)
room temperature (note 5)
for boost of sweetness and crispiness
Crispy Oatmeal Cookies
The Conscious Plant Kitchen (Carine)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 10 min | 14 min | 32 min | 2 |
These Crispy Oatmeal Cookies are thin and healthy cookies with a delicious crispy texture and packed with wholesome ingredients for a delicious, healthy snack or breakfast.
dessertsnack
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Recommended Equipment
Measuring Cup
Mixing Bowl
Whisk
Oven
Parchment Paper
Cookie Sheet
Rubber Spatula
Cooking Oil Spray
Instructions
Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Lightly oil the paper with a cooking oil spray.
In a mixing bowl, add all the dry ingredients, quick oats, oat flour, cinnamon, and salt, if used. Whisk to combine evenly.
1 cup Quick Oats note 10.5 cup Homemade Oat Flour not overly packed (note 2)0.5 teaspoon Cinnamon 0.25 teaspoon Salt
Stir in liquid ingredients: maple syrup, almond milk, melted coconut oil, and vanilla extract if used. If your almond milk is cold - straight out of the fridge - make sure it doesn't touch the melted coconut oil or the oil firms up and creates lumps.
0.25 cup Maple Syrup note 32 tablespoons Coconut Oil melted and cooled (note 4)2 tablespoon Almond Milk room temperature (note 5)1 teaspoon Vanilla Extract
Stir all the ingredients together with a rubber spatula, pressing and pushing nicely to bring the oat flour into contact with the liquid. Set it aside for 10 minutes to give the fiber in the oats time to absorb all the liquid.
After that time, stir again, it should form a sticky batter that is not crumbly. If you squeeze it in your oiled hands, you can form a ball. If too wet or fragile, stir in extra oat flour, one tablespoon at a time, wait for a few minutes to let the fiber soak up the liquid, and add more until you can form dough balls. If too dry, add a bit more almond milk. But you shouldn't need to adjust the batter unless your oat flour is too coarse, or you didn't measure it properly.
0.5 cup Homemade Oat Flour not overly packed (note 2)2 tablespoon Almond Milk room temperature (note 5)
Divide the dough into 6 even portions. Oil your hands generously with melted coconut oil and roll each dough portion into a dough ball.
2 tablespoons Coconut Oil melted and cooled (note 4)
Place the dough balls two thumbs apart on the prepared cookie sheet.
Place a piece of parchment paper on top of the dough balls and press them with the back of a measuring cup to flatten the cookie into a large round and thin cookie (0.03 inches/0.8mm).
If the sides crack, pat them with your fingers to smoothen.
Bake the cookies on the center rack of the oven for 14-15 minutes at 350 °F (180 °C) until nicely golden brown on the sides.
Let the cookies cool down completely on the baking sheet.
Crispy Oatmeal Cookies
The Conscious Plant Kitchen (Carine)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 10 min | 14 min | 32 min | 2 |
These Crispy Oatmeal Cookies are thin and healthy cookies with a delicious crispy texture and packed with wholesome ingredients for a delicious, healthy snack or breakfast.
dessertsnack
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Measuring Cup
Mixing Bowl
Whisk
Oven
Parchment Paper
Cookie Sheet
Rubber Spatula
Cooking Oil Spray
Ingredients
note 1
not overly packed (note 2)
note 3
melted and cooled (note 4)
room temperature (note 5)
for boost of sweetness and crispiness
Instructions
Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Lightly oil the paper with a cooking oil spray.
In a mixing bowl, add all the dry ingredients, quick oats, oat flour, cinnamon, and salt, if used. Whisk to combine evenly.
1 cup Quick Oats note 10.5 cup Homemade Oat Flour not overly packed (note 2)0.5 teaspoon Cinnamon 0.25 teaspoon Salt
Stir in liquid ingredients: maple syrup, almond milk, melted coconut oil, and vanilla extract if used. If your almond milk is cold - straight out of the fridge - make sure it doesn't touch the melted coconut oil or the oil firms up and creates lumps.
0.25 cup Maple Syrup note 32 tablespoons Coconut Oil melted and cooled (note 4)2 tablespoon Almond Milk room temperature (note 5)1 teaspoon Vanilla Extract
Stir all the ingredients together with a rubber spatula, pressing and pushing nicely to bring the oat flour into contact with the liquid. Set it aside for 10 minutes to give the fiber in the oats time to absorb all the liquid.
After that time, stir again, it should form a sticky batter that is not crumbly. If you squeeze it in your oiled hands, you can form a ball. If too wet or fragile, stir in extra oat flour, one tablespoon at a time, wait for a few minutes to let the fiber soak up the liquid, and add more until you can form dough balls. If too dry, add a bit more almond milk. But you shouldn't need to adjust the batter unless your oat flour is too coarse, or you didn't measure it properly.
0.5 cup Homemade Oat Flour not overly packed (note 2)2 tablespoon Almond Milk room temperature (note 5)
Divide the dough into 6 even portions. Oil your hands generously with melted coconut oil and roll each dough portion into a dough ball.
2 tablespoons Coconut Oil melted and cooled (note 4)
Place the dough balls two thumbs apart on the prepared cookie sheet.
Place a piece of parchment paper on top of the dough balls and press them with the back of a measuring cup to flatten the cookie into a large round and thin cookie (0.03 inches/0.8mm).
If the sides crack, pat them with your fingers to smoothen.
Bake the cookies on the center rack of the oven for 14-15 minutes at 350 °F (180 °C) until nicely golden brown on the sides.
Let the cookies cool down completely on the baking sheet.