This recipe comes from the blog Green Kitchen Stories, which was recognized by Saveur this year as one of the best food blogs overall. It’s a great collection of vegetarian recipes by David and Luise — the couple even released a book recently. I often bake similar simple oat cookies — without sugar, flour, or eggs. But this version has become my favorite. I added some almonds and black sesame seeds to the original recipe, but you can use your favorite nuts: walnuts, hazelnuts, or pecans.
- 8 tbsp coconut oil
- 4 tbsp unrefined brown sugar
- 4 tbsp oat flour (blend rolled oats in a blender/coffee grinder until powdery or use bran flour)
- 4 tbsp milk (soy, nut-based, goat’s, or cow’s)
- 140 g rolled oats
- 2 tsp ground ginger
- a pinch of nutmeg or ground clove
- a pinch of vanilla or seeds from a vanilla pod
- a pinch of salt
- optional: sesame seeds, a handful of coarsely chopped nuts
If you can’t find coconut oil, substitute it with another flavorful nut oil such as sesame or walnut. Simply mix all the ingredients in a bowl until well combined. The dough will feel a bit dry, but it just needs to stick together. If it seems too crumbly, add a splash of water. Shape into thin round cookies and place them on a baking tray lined with parchment paper. Bake for 18 minutes at 180°C. Let them cool. They’ll be perfectly crunchy on the first day, but even later they won’t lose their flavor.
If you can’t find coconut oil, substitute it with another flavorful nut oil such as sesame or walnut. Simply mix all the ingredients in a bowl until well combined. The dough will feel a bit dry, but it just needs to stick together. If it seems too crumbly, add a splash of water. Shape into thin round cookies and place them on a baking tray lined with parchment paper. Bake for 18 minutes at 180°C. Let them cool. They’ll be perfectly crunchy on the first day, but even later they won’t lose their flavor.
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