There was a period of time I made these cookies every two days for about two and half weeks. no joke. They’re that good. It was during Ramadhan, the Islamic month of fasting. I stick to homemade meals and did so that month too, even though it was ridiculously hard to work at the hospital hungry and dehydrated all day, come home and clean, study, cook, clean again, pray and study some more. Exhausting. Most days I didn’t have the energy to cook a full meal and I would end up having a can of tuna and a few boiled eggs for dinner. I did however, ALWAYS find the energy to bake some cookies. Weird. The same cookies every time and I just wouldn’t get sick of them. I imagine its because they are light yet completely satisfying.
These ones have 1/3 cup of golden raisins added. Cinnamon + raisins + oats = entire batch eaten in one sitting!
They’re made of oat flour (of course! I love oats!)
- ⅔ cup of oat flour
- Pinch of salt
- ¼ teaspoon of baking soda
- ¼ teaspoon cinnamon ( I have a heavy hand when it comes to cinnamon. If you feel this is too much for your taste reduce to ⅛ tsp)
- 2 Tablespoons coconut sugar (or brown sugar, use dark brown for softer, richer cookies)
- 2 Tablespoons xylitol (or regular white sugar or granulated sweetener)
- 1 Tablespoon coconut oil (melted)
- 1½-2 Tablespoons of milk
- Line a cookie sheet with parchment paper and spray with non-stick spray or coconut oil.
- In a small-ish bowl, add the dry ingredients and mix.
- Mix in the coconut oil. Then add the milk tablespoon at a time till you get a cookie dough consistency.
- I once added 2 tablespoons of cinnamon chips too, not healthy, but SO GOOD!
- If you can form cookie dough balls at this point, then do so and place on the baking sheet in the fridge. Otherwise leave the dough in the fridge for an hour or so before scooping out into balls.
- Refrigerate the dough for anytime between 30mins to 3 hours. You want the cookies to be soft and thick and if you bake them straight away instead of refrigerating they will bake thinner.
- Once the dough is chilled, bake them at 200 degrees Celsius for 7-9 minutes. They may look under baked, but they’ll carry on cooking on the cookie sheet and firm up once they cool.
- Enjoy 🙂
Why they’re good for you:
We already established that oats rock; let’s talk a bit more about why. It comes down to one reason. Fibre. Oats contain more dietary fibre than any other grain. One cup of dry oats contains around 8.2 grams of fibre. That’s about a third of your daily requirement. Also, the fibre in oats is a special type of fibre called beta-glucan, which is known to help lower the levels of bad cholesterol. Lower cholesterol means lower risk of coronary artery disease. Other than reducing cholesterol, a high fibre diet can also reduce the risk of developing colorectal cancer.