Whole Oat Cookies: The Light and Lactose-Free Recipe
December has finally arrived, bringing with it the Christmas atmosphere. On colder days, there’s nothing better than turning on the oven and baking some homemade cookies that are healthy and fragrant. Today, I present to you my take on the classic American cookies: a light, whole grain version perfect for those looking for a delicious yet health-conscious treat.
Why choose these Oat Cookies?
These big cookies are designed for those who want maximum flavor with half the fat. Here are the characteristics that make them unique:
Whole Oat Flakes: They provide a rustic texture and are a valuable source of fiber. You can vary the recipe by using barley or spelt flakes as well.
Lactose-Free: I replaced cow’s milk with oat milk, one of the best plant-based beverages for flavor and versatility.
Whole Ingredients: Use whole wheat flour and whole cane sugar (muscovado) for a more balanced glycemic index.
Less Butter, More Flavor: I halved the amount of butter compared to the original American cookie recipe, achieving a light result that stands up to the classics.
DID YOU KNOW?: Did you know that oats, similar in appearance to wheat but with narrower and longer grains, are cultivated in Italy only in small plots in the south? Once used only as horse fodder, it has now been reevaluated as a crucial component to include in a natural and healthy diet.
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 24
- Cooking methods: Electric oven
- Cuisine: American
Ingredients
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- 2 cups whole oat flakes
- 3/4 cup whole wheat flour
- 1/2 cup whole cane sugar
- 2 eggs (medium)
- 6 tbsps butter
- 1/3 cup chocolate sprinkles (or chocolate chips or shaved chocolate)
- 3 tbsps oat milk (or cow's milk)
- 1/2 packet baking powder
- 1 pinch salt
- to taste sugar sprinkles
- to taste powdered sugar (optional)
- to taste whole almonds
Preparation
To prepare the cookies, start by working the soft butter in pieces with the whole cane sugar using electric beaters until you get a smooth cream. Also incorporate the oat flakes and the eggs at room temperature, one at a time, letting the first one be completely absorbed into the dough before adding the next one, always with the help of electric beaters (fig. 1).
Once the first ingredients have been incorporated, proceed to add the flour, the baking powder previously dissolved in oat milk, and finally the chocolate sprinkles (fig. 2).
Once you have a homogeneous mixture, add a pinch of salt to give the typical salty note to the cookies, and start placing the cookies with the help of a small round pastry cutter on a baking sheet lined with parchment paper (fig. 3).
Space them apart so that as they bake, they don’t merge into each other. Garnish them with whole almonds and put in the fridge to chill for 1 hour (fig. 4).
After this time, bake them in a preheated static oven at 340°F for about 25 minutes on the middle rack. They will be done when they are crunchy on the outside and fairly soft on the inside. Remove them from the oven (fig. 5).
Let them cool completely before savoring them (fig. 6).
In addition to almonds, you can also garnish with sugar sprinkles.
Finally, sprinkle with powdered sugar if you like.
And voilà… your oatmeal and chocolate cookies are ready to enjoy!
Bon Appétit from La Cucina di FeFè!
Storage
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Tips, notes, variations, and suggestions
🟣These oatmeal cookies are a blank canvas for your creative flair. Before baking, you can decorate them to your liking with:
White or dark chocolate chips
Almonds and pine nuts for a crunchy note
Sugar sprinkles for a festive touch
Great for breakfast or as a healthy snack, they are best enjoyed the day after preparation. Try them and let yourself be inspired by their genuine goodness!
