Rencia’s 3 Ingredient Oat Cookies!

| Snacks, Bars and Biscuits

IMG_8565IMG_8566My friend Rencia has a special gift – she manages to come up with the most incredibly good tasting recipes using only a few ingredients while spending only a few minutes in the kitchen….She came over for supper one evening and brought me some cookies – I instantly loved them.  Happily, she shared the recipe with me and I am now sharing it with you:)  They are not gourmet fancy cookies – they are simple, delicious homemade cookies that you can enjoy daily with your coffee/tea without any guilt.  Refined sugar, bad fat and refined carb free.

These cookies come out completely differently depending on the kind of syrup you use.  My favourite version is to use maple syrup as the cookies come out flat and crispy and actually remind me very much of a brandy snap.  My husband and parents are also huge fans of the maple syrup version.  The other option is to use honey.  As honey is much more viscous than maple syrup, the batter is much thicker.  The batter therefore spreads much less with honey than with maple syrup so you end up with a slightly thicker cookie.  With honey, the texture of this cookie is not the same crispy, snappy texture (brandy snap type texture) that you get with maple syrup.  Honey makes it have a much softer and chewier texture – in fact, the texture is similar to a soft (slightly underbaked) oat crunchy.  I like both and often make a batch of each at the same time.

Ingredients

  • 3 cups oats ground into a flour in your food processor
  • 1/2 cup melted coconut oil
  • 1 cup maple syrup (for brandy snap texture) or honey (for soft, chewy texture)
  • If making it with honey, try adding in dried cranberries or goji berries for variation.  Maybe even some crushed nuts

Instructions

Preheat oven to 180ºC.  Mix all ingredients together in a large bowl and immediately scoop equal size portions onto a parchment-line oven tray.  I used a heaped teaspoon sized scoop for the cookies seen in the picture.  Bake cookies for approximately 15 minutes, but be aware that oven times vary.  Start checking on them from 10 minutes.  The longer you bake them, the crispier they become.  Play around with different baking times to see which texture you prefer.

Happy cookie making!
Dr T

 

 

 

2 Comments

2 Comments on Rencia’s 3 Ingredient Oat Cookies!

  1. Rencia
    May 16, 2014 at 3:04 pm (3 years ago)

    Oh goody, glad you’re sharing this – they ARE fabulous, aren’t they?! Love that you tinkered around and found what you found about the way the thingy reacts to various syrups – great to know!

    Haven’t been on here for quite a while (INSANE few months), so this is the first time I’m seeing your site’s new look. Very YOU, we like!!!!! Smooches, R

    Reply
    • talitaseegers
      May 22, 2014 at 9:36 am (3 years ago)

      Thanks! Glad you like it:)

      Reply

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