[donotprint] I’ve used almond meal in both pancakes and muffins and it’s definitely contributed in terms of almondy flavour but I’ve never experienced the amazing butter like ness it bestows when used in cookies…
I think it was the combination of the both the unrefined cane sugar, brown rice syrup, the almond meal and oat flour which produced some of the most amazing cookies I’ve ever made. More often than not when it comes to baking I go with a banana bread or muffin, they’re are never ending possibilities For some reason I got a random craving for cookies late last week and decided to try my hand at making some nice jumbo healthified cookies to curb my appetite.
In truth I wasn’t expecting a whole lot from them as in general I wouldn’t consider myself to be huge cookie fan; cake just does it for me! As the cookies baked I started to get a little more excited than I thought I would be as the waft was positively awesome!!!
I waited my patience and allowed them cool before doing the taste test. Deliciously crisp on the outside, a nice bit of crunch from the sunflower seeds, sweet, with a nice bit of chew. I was mightily impressed! They had it all.
If someone had of told me that they were made with butter I would have believed them for sure. I think this may possibly the first time I’ve ever baked with brown rice syrup so perhaps that had a major part to play in their awesomeness.
My dad devoured two the generously sized cookies pretty soon after I gave him the go ahead; everyone knows in my house not to touch until some photos have been snapped unless otherwise advised. The joys of living with a food blogger….but they do get to try a whole heap of interesting sweet and savoury, most of the time delicious food so they can’t really complain!
These cookies were actually baking experiment round two…round one were some pumpkin molasses cookies which know one could take too…they were decidedly liquorice-ee with a not so inviting texture. There was simply no choice but to bin them, I wouldn’t have fed them to my worst enemy! It’s not often things go SO terribly wrong; inedible eats thankfully haven’t been produced all that often.
Clearly they weren’t meant to be….if they hadn’t been such a flop these wonderful “buttery” oatie cookies would have missed and that really would have been a travesty!
What have you made lately that either turned out disastrously or even better than you expected? [/donotprint]
Buttery Fruity Seedy Oatmeal Cookies
Servings – 8 Large Cookies
Preparation Time – 15 minutes
Cooking Time – 12 –15 minutes
- 1.5 cups (180g) oat flour
- 1/2 cup (60g) almond meal/flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup (60ml) brown rice syrup
- 1 tbsp ground flax + 3 tbsp water
- 1/4 cup (60ml) apple sauce
- 1/4 cup (60g) unrefined cane sugar
- 3 tbsp sunflower seeds
- 2 tbsp dried cranberries
- 1 tsp vanilla extra
- Preheat oven to 180C (350F).
- Mix together flax and water and set to one side for 15 minutes until “eggy” in consistency.
- Meanwhile mix together oat flour, almond meal and baking powder with sunflower seeds and cranberries.
- Blend together rice syrup, apple sauce and brown sugar. Stir through flax egg after it’s been allowed to sit along with vanilla essence.
- Add wet to dry, giving everything a good mix until perfectly combined.
- Place heaped tablespoons of the cookie mixture on to a non stick or greaseproof lined baking tray.
- Spread to flatten to cookies just slightly larger than the inside of the palm of your hand using the the back of a spoon or wet finger tips.
- Bake the 8 large cookies in the oven for 12 -15 minutes; until starting to brown and crispen on the out side.
- Allow to cool on the baking tray for 5 minutes before transferring to a wire rack too cool and harden further.
- Delicious with a big glass of almond milk!