The Oat and Dried Fruit Cookies are perfect for dunking in coffee or enjoying with a cup of tea.
I needed to use up a lot of dried fruit bought during the holiday season and didn’t feel like baking cakes or complicated desserts, so I opted for cookies for breakfast.
A sort of recovery recipe, if you will, because I also had oat flour to use up and I must say I was very satisfied with the result because the oat and dried fruit cookies are perfectly soft and packed with flavor.
Another thing to keep in mind is that I mixed everything in a bowl, broke off pieces of dough, and formed the balls; the oven did the rest, releasing an amazing aroma that you can still smell every time you open the cookie jar.
Make them based on the dried fruit you have, the result will be excellent anyway!
READ TIPS AND VARIATIONS AT THE END OF THE RECIPE
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: About 30/35 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
You can use gluten-free baking powder and make the recipe gluten free
- 1 3/4 cups oat flour
- 1/4 cup pistachio flour
- 2 1/2 cups dried fruit (mixed among walnuts, hazelnuts, and almonds)
- 1/2 cup granulated sugar
- 3 1/2 tbsp rice oil (or your preferred oil)
- 2 medium eggs (equivalent to 2 medium eggs)
- 1 packet baking powder
- 1 pinch fine salt
Tools
- Chopper
Steps
– Chop the dried fruit leaving it slightly coarse (small pieces are fine)
– Pour the chopped dried fruit into a bowl along with the sugar and pistachio flour. Mix with a fork.
– Add the oat flour and sift the baking powder directly over the powders, then add the eggs and oil in the center.
– Mix the eggs with the oil using a fork, then add a pinch of salt and knead everything in the bowl. (It only takes a few minutes)
– Line the baking sheet with parchment paper, break off small pieces and shape them into balls, slightly larger than a walnut. Bake in a preheated oven at 350°F for about 18′ (depends on the oven; they should remain soft)
Notes and Tips for Oat and Dried Fruit Cookies:
– If you don’t have oat flour, use whole wheat flour
– The dried fruit can be of 2 varieties; it doesn’t matter if one dominates the other.
– If you don’t have pistachio flour, use 250 g of oat flour.
