![]() ![]() If you don’t have coconut oil, use another type of fat that’s solid at room temperature for the best results. Oils that are liquid at room temperature will result in a very soft cookie. Alternatively, try these vegan oatmeal cookies for a similar, peanut butter version. I haven’t tried these with GF flour but as it’s such a small amount, I’m thinking that a blend (like Bob’s Red Mill) would be fine. Unfortunately, I don’t find that maple syrup is a great substitute here to make these vegan (too thin?) but date syrup works quite well! It’s a little tricker to find – I have several jars from a brand I’ve worked with – and readers have noted that brown rice syrup also works. Stick with the amount listed, though, because too much will make the cookies hard to handle. Or sunflower seeds, other dried fruit… you get it. Not really substitutions, but you have the option to add raisins, chocolate, and/or sliced almonds here. If you’re here during the winter holidays and want to make these taste a bit more like a spice cookie, go ahead and add some extra spices in there! A lebkuchen blend is always nice, or go for 1/4 tsp each cardamom, nutmeg, and cloves along with the cinnamon and ginger. Things like oven temperature will also result in fairly large variations (as it generally does with baking) so if you find you’re having difficulties, I recommend an oven thermometer to keep an eye on it. These are a slightly finicky cookie and small changes to the recipe will make a difference, so please note the substitutions below. They are a bit delicate until fully cooled (the coconut oil helps them to set). Let the cookies cool for about ten minutes before carefully removing from the sheet and cooling fully on a rack. This is what makes the nice thin cookies without loading up the sugar!īake for about ten minutes, or until the edges are quite golden. Spread them out to about 1cm (1/3 in.) thickness with the back of a spoon. Place a couple tablespoons for each cookie onto the baking sheet(s), spaced a full 6cm (2 in.) between each cookie. If it is, let it rest for a few minutes before forming the cookies. In another dish, whisk together the honey, coconut oil, milk, ginger, and vanilla.Īdd the honey mixture to the oat mixture and stir with a wooden spoon until well combined. ![]() If you’re using add-ins, mix them in as well. In a large bowl, mix the oats, flour, cinnamon, baking powder, and salt. The cookies are large and need some space, so unless you have the European style oven-wide baking sheets, use two. Start by preheating the oven and lining a couple baking sheets with parchment. Add-ins (optional): raisins, chocolate chips, almonds.Scroll to the bottom of the post or click “skip to recipe” above to see the recipe card with full ingredient measurements and instructions. ![]() There’s so little flour in the recipe that it might seem like it won’t work, but it will! I started with dense little honey pucks and worked my way down to this amount, and it’s just right. This version is just the right amount of chewy with a big honey flavour. One batch filled the cookie sheet with one giant cookie and I had to peel it off in one great chunk. They were either dense little rocks or spread way too much. I feel like I’ve tested a million healthy honey and oat cookies over the past couple of years, all with disastrous results. A little ginger spices things up and they turn out a little reminiscent of oat florentines, just not so thin. Of course they’re not vegan because of the honey, but they are dairy-free and egg-free. Honey oatmeal cookies are a lovely treat around the holidays (or anytime) and I often wrap them up as gifts for friends, and these ones are made with healthy whole-food ingredients like spelt flour and coconut oil. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |