Today I made oat flake cookies, slightly rustic treats perfect for breakfast or a snack, which I often prepare with my daughter.

In our family, we call them ‘Flavia’s cookies’ because a few years ago, when she was a little girl, she emptied the pantry on a particularly creative day to copy a recipe from a book, achieving a special result with just a little help from mom. From that day on, they became ‘her cookies.’ 🥰

Over the years, we have made these oat flake cookies many times and in various variations (usually due to the absence of one or more ingredients), but in this vegan version without eggs or milk, they achieve their best results according to us.

Perhaps my judgment is biased by seeing my daughter proud of her personal recipe, but I think all moms can understand, right? 🙂

〰〰〰

Here are more recipes with oat flakes for you:

Difficulty: Easy
Cost: Affordable
Preparation time: 10 Minutes
Portions: 40 Pieces
Cooking methods: Oven
Cuisine: Fusion
Seasonality: All seasons

Ingredients

☝ By 1 cup, I mean a medium-sized cup or a glass (for more details, see the note at the end of the recipe).

2 cups all-purpose flour
1 cup whole wheat flour
1 cup oat flakes (barley or mixed flakes also work)
1 cup shredded coconut
1 cup walnuts
1 cup raisins
1 cup rice milk (or another plant-based drink)
1 apple
1 coffee cup brown sugar (approximately 50 g)
1 coffee cup vegetable oil (about 50 g)
Half ripe banana
Half packet baking powder
powdered sugar for decoration (optional)

Tools

1 Cup
1 Coffee cup
1 Spoon
Parchment paper

Steps

Place the oat flakes in a bowl with the rice milk, raisins, oil, and sugar.
While proceeding with other preparations, the flakes and raisins will have time to soften a bit.
When I have time, I cover them and let them soak for a few hours (a later evolution not included in Flavia’s original recipe).
Shell the walnuts and break them into pieces with your hands.
Wash the apple (or peel it) and cut it into small pieces.
In the version photographed for this recipe, there is a green apple, but over time we have tried practically every possible variety of apple, and for us, there are no significant differences in the success of the cookies.
At this point, all other ingredients can be added to the bowl: the two flours and the baking powder, the coconut, the banana mashed with a fork, the walnuts, and the apple.
Mix to obtain a somewhat sticky mixture.
Using a spoon, drop small amounts of the mixture onto a baking sheet lined with parchment paper.
You will get irregular cookies, like brutti ma buoni. Here they are before baking:
Bake at about 392°F for 20-25 minutes or until they turn a nice golden color.
And here they are after baking:
Here they are cooling down. 🙂
They are perfect for a snack, kids love them.
And they can be passed off as tea treats (the beverage you see in the photo is a red fruit herbal tea 😉) simply by decorating them with a sprinkle of powdered sugar. 😍
The ‘cup’ measurement does not allow for specifying exactly how many cookies are obtained because, obviously, it depends on the size of the cup and the size of the cookies. 😉 For example, today we used a glass (wine) and baked 40 cookies.
Of course, you can try with any possible container, from a small cup to a large mug, up to the traditional measuring cup that is the yogurt container. It depends on your needs. In the case of a large mug, two apples can be used, and the sugar quantity can be doubled.
If you don’t have rice milk at home, you can easily replace it with soy milk, oat milk, or even, if you’re not vegan, with traditional cow’s milk. The result will be excellent with any type of milk.
I find the addition of eggs unnecessary: I tried once (with one egg) and was not particularly satisfied (but if you try, let me know what you think!).
Enjoy!
I leave you with the souvenir photos of the very first photos of this recipe. I am very attached to the first photographic efforts made for this blog (yes, they were quite laborious! 😅) and therefore why ever deny them? 😅🤭😃