Every home has its own regular recipe for the home’s indulgent cookies.
Such a recipe that you pull out all its ingredients in an instant and create a celebration.
And that’s exactly the recipe you’re going to meet here 🙂
My afternoon cookies are our new hobby at home.
Making them is full of pleasure,
Their dough is so delicious that you can’t stop nibbling on it while making it,
And the wait for them while baking is short and exciting.
They’re soft and crispy at the same time.
Their sweetness is subtle and wonderful,
They’re nutritious and wonderful,
And they’re the most fun bite that you’ll meet 🙂
This recipe is the kind of recipe that you hang up on the fridge,
It’s so perfect that it can’t be left just on the blog.
It’ll fit so many moments in your day that you won’t believe how accurate it is.
It’ll contain any addition you choose for it,
Because each day deserves a different add-in,
One day a chocolate add-in will do,
And another day, an add-in of raisins will be appropriate,
A cinnamon and nuts add-in day
And a cranberries and almonds add-in day.
All that’s left for you to do, is to choose your favorite add-ins,
And mix this delicious cookie dough,
Just try not to eat it all before baking,
Leave something to put in the oven 🙂
Happy cookie days to us all 🙂
Ingredients: suitable for 8 large cookies or 12 small ones
- ¼ cup almond butter (For alternatives, have a look at “A little extra from me”)
- ¼ cup maple syrup
- Pinch of salt
- 2 tablespoons olive oil
- 3 tablespoons non-dairy milk
- ½ cup oat flour (For alternatives, have a look at “A little extra from me”)
- 1 cup instant oats (For alternatives, have a look at “A little extra from me”)
- 1 teaspoon baking powder
- 100g chopped dark chocolate / chocolate chips
- Preheat the oven to 350°F (175°C) on turbo mode (I recommend using the turbo mode, but you can also use a normal baking mode, upper and lower heat) and line a baking pan with parchment paper.
- In a bowl put all the liquid ingredients, the almond spread, maple syrup, olive oil, non-dairy milk and the salt and mix well into a uniform mixture.
- To the bowl add the dry ingredients, the oat flour, instant oats and baking powder and mix again until you get a slightly sticky cookie dough. Please note, if the cookie dough is too dry, add 1-2 tablespoons of almond butter, if the dough is too wet, add 1-2 tablespoons of oat flour.
- Add the chopped chocolate to the cookie dough and mix well. You can add any other add-in you like or simply omit the add-ins.
- Form cookies of uniform size with moist hands and arrange them in the baking pan. Lick your fingers during the preparation and enjoy together (There’s no fear of eating the cookie dough because it’s vegan).
- Put in the oven and bake for 8-12 minutes until the cookies are puffy, slightly dry and golden. The baking time depends on the size of the cookies and the power of your oven.
Take out of the oven, cool a little and serve with a huge smile 🙂
A little extra from me:
- The cookies can be kept in a sealed box on the counter for 4-5 days.
- The almond butter can be substituted for tahini or any other nut butter you like.
- You can add any add-in suitable for children such as fruit cubes or cinnamon / you can also omit the toppings.
- For a gluten-free version we will use 1½ cups of almond flour / ¾ cup of almond flour + ½ cup of rice flour.
- Click here to see how to grind oat flour at home.
How to grind oatmeal at home 🙂