Prep 10 mins
Cook 15 mins
I love oatmeal and i eat it regulary for breakfast. I sometimes have it even for lunch or dinner and when i am hungry and need something good and that fast i even love more to have an oatmealcookie handy to dip into my latte. If you like you can skip half of the honey and the oil but add 1 cup dark choclate chips or raisins.
- Blend everything in your kitchenaid.
- Roll balls and press into cookies.
- Bake at 180°C for 15´.
Just how I like oatmeal cookies! I must admit that I substituted nearly everything - I used rolled millet and buckwheat instead of oats, rice and tapioca flour instead of spelt, rice syrup intead of honey and rice milk instead of milk. BUT all these substitutions worked wonderful, they taste like the real thing!! Thanks for posting, this will be my standard "oatmeal" cookie recipe!
I was very excited to find a healthy looking recipe that was sugarfree. I used the correct amount of ingredients, and even added some walnuts for some extra nutrience.. only to find that the texture and density of the cookies were not what I expected. The texture was just like very, very thick porridge, which was crunchy on the outside, but had a thick density in the middle. Disappointed it did not work for me...
I did this recipe exactly as listed and it came out really disgusting! The consistency was mealy and the taste was terrible! I guess that when it comes to cookies, I'll have to make sure that I stick to the traditional recipe - nothing beats the old fashioned oatmeal cookies with butter, all purpose flour and butter.