Whole Oat Cookies: The Light and Lactose-Free Recipe
December has finally arrived and with it the Christmas atmosphere. On colder days, there is nothing better than turning on the oven and preparing healthy, fragrant homemade cookies. Today I propose my reinterpretation of the classic American cookies: a light, whole-grain version perfect for those who want a tasty treat while keeping an eye on health.
Why choose these Oat Cookies?
These big cookies were designed for those who want maximum flavor with half the fat. Here are the features that make them unique:
Whole Rolled Oats: They give a rustic texture and are a valuable source of fiber. You can vary the recipe by using barley or spelt flakes.
Lactose-Free: I removed cow’s milk and replaced it with oat milk, one of the best plant-based milks for flavor and versatility.
Whole Ingredients: Use whole wheat flour and whole cane sugar (muskovado) for a more balanced glycemic index.
Less Butter, More Flavor: I halved the amount of butter compared to the classic American cookie recipe, obtaining a lighter result that can stand proudly next to the originals.
FUN FACT: Did you know that oats, which look similar to wheat but have longer, narrower kernels, are grown in Italy only in small plots in the south? Once used mainly as horse feed, they have recently been re-evaluated as an important component of 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 1/4 cups whole rolled oats
- 3/4 cup whole wheat flour
- 6 1/2 tbsp whole cane sugar (muscovado)
- 2 eggs (medium)
- 6 tbsp + 1 tsp tbsp butter
- 2 oz chocolate sprinkles (or chocolate chips or chocolate shaved into flakes)
- 3 tbsp oat milk (or cow's milk)
- 1/2 packet baking powder
- 1 pinch salt
- as needed coarse sugar (for sprinkling)
- as needed powdered sugar (optional)
- as needed whole almonds
Preparation
To prepare the cookies, start by working the soft butter cut into pieces with the whole cane sugar using electric beaters until you obtain a smooth cream. Also incorporate the oats and the eggs at room temperature, one at a time, allowing the first to be fully absorbed into the dough before adding the next, always using the electric beaters (fig. 1).
Once the initial ingredients are incorporated, proceed to add the flour, the baking powder previously dissolved in the oat milk, and finally the chocolate sprinkles (fig. 2).
Once you have a homogeneous mixture, add a pinch of salt to give the cookies the typical savory note, and begin to place the cookies on a baking sheet lined with parchment paper using a small round cookie cutter (fig. 3).
Space them apart so that they don’t merge while expanding in the oven. Garnish them with whole almonds and put them in the fridge to firm up for 1 hour (fig. 4).
After this time, bake them in a preheated conventional oven at 338°F (170°C) for about 25 minutes on the middle rack. They will be done when crispy on the outside and still fairly soft inside. Remove them from the oven (fig. 5).
Let them cool completely before tasting (fig. 6).
In addition to almonds, you can also garnish with coarse sugar.
Finally, sprinkle with powdered sugar to taste if you like.
And voilà… your oat and chocolate cookies are ready to be enjoyed!
Enjoy! From La Cucina di FeFè!
Storage
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Tips, notes, variations and suggestions
🟣These oat cookies are a blank canvas for your creativity. Before baking, you can decorate them as you like with:
White or dark chocolate chips
Almonds and pine nuts for a crunchy note
Coarse sugar for a festive touch
Great for breakfast or a healthy snack, they are best enjoyed the day after preparing. Try them and let yourself be inspired by their wholesome goodness!
