I got several recipes with oat/oatmeal cookies here on the blog. Oats are just great for baking! If you ever tried you will probably agree. The results are always delicious in my opinion. I would not have baked so many cookies with oats if a single one had turned out bad ;P These simple and Easy Sugar-free Oats Cookies are no exception to that rule/fact. They are great and something I like to bake quite often.
We have almost always cookies at home. Not only the ones I bake myself – I also buy quite regularly cookies at the supermarket. But that are cookies I am not really able to bake at home. I am talking about super dry (sugar-free) biscuits that last for weeks. I tried to make biscuits like that several times already, but they never turned out the way I wanted – super dry and long-lasting ;P Anyway, I wanted to talk about the oats cookies and not about dry biscuits…
Well… even though these cookies will not last for weeks in your cookie box, you can easily extend their »shelf-life« by quite some time. How? You freeze them. Easy-peasy ;) As soon as they are cooled down completely you can add them to a freezer bag and freeze them for later. You might want to keep them separated at the beginning, so they don’t stick together but later on you can store all of them in one bag or container. Whenever you want to snack some cookies you take out the amount of cookies you like and let them defrost for 30 minutes or so – then you are good to go (and snack) ;)
If you like to customize the cookies you can also add some chopped nuts or a few chopped dried fruits. In case you prefer the cookies less »chunky« you can change the texture a bit by using finer rolled (quick oats) oats instead of the chunkier whole grain oats. At least here in Germany we have different types of oats that are either fine or coarse. Add a tiny bit more margarine ans you should get flatter cookies ;)
INGREDIENTS / ZUTATEN
(10 cookies)
1 large egg
2 tbsp. xylitol*
1/2 tsp. vanilla extract
3.5 oz. (100g) whole grain rolled oats
1.8 oz. (50g) quick oats
1.4 oz. (40g) desiccated coconut
2 tbsp. all-purpose flour
3 oz. (85g) margarine, melted
(10 Cookies)
1 Ei (L)
2 EL Xylit*
1/2 TL Vanille Extrakt
100g Vollkornhaferflocken
50g Haferflocken (Feinblatt)
40g Kokosraspeln
2 EL Mehl
85g Margarine, geschmolzen
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Add the egg, sugar, and vanilla extract to a large bowl and mix on high until light and fluffy – takes about 3-4 minutes. Combine oats, desiccated coconut, and flour in a second bowl. Add the melted margarine to that bowl and mix until well combined. Transfer the mix to the large bowl and fold in. Let the dough sit for about 5 minutes.
3. Using a Cookie Scoop*, place portions of the dough on the prepared baking sheet, flatten them slightly with wet fingers, then bake for about 15 minutes. Take out of the oven and let cool down on a wire rack.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Ei, Zucker und Vanille Extrakt in einer großen Schüssel auf höchster Stufe hell und luftig aufschlagen – dauert etwa 3-4 Minuten. Haferflocken, Kokosraspeln und Mehl in einer zweiten Schüssel vermischen, dann mit der geschmolzenen Margarine vermengen. Zur großen Schüssel dazugeben und unterheben – den Teig etwa 5 Minuten stehen lassen.
3. Mit einem Cookie Scoop* Teigportionen auf das vorbereitete Blech setzen, mit feuchten Fingern etwas flachdrücken und dann etwa 15 Minuten backen. Aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Easy Oats Cookies (sugar-free)
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 00:30
- Yield: 10 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
Simple and easy cookies baked without any added sugar: Easy Oats Cookies. A delicious and guilt-free snack for the whole family.
Ingredients
1 large egg
2 tbsp. xylitol*
1/2 tsp. vanilla extract
3.5 oz. (100g) whole grain rolled oats
1.8 oz. (50g) quick oats
1.4 oz. (40g) desiccated coconut
2 tbsp. all-purpose flour
3 oz. (85g) margarine, melted
Instructions
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Add the egg, sugar, and vanilla extract to a large bowl and mix on high until light and fluffy – takes about 3-4 minutes. Combine oats, desiccated coconut, and flour in a second bowl. Add the melted margarine to that bowl and mix until well combined. Transfer the mix to the large bowl and fold in. Let the dough sit for about 5 minutes.
3. Using a Cookie Scoop* place portions of the dough on the prepared baking sheet, flatten them slightly with wet fingers, then bake for about 15 minutes. Take out of the oven and let cool down on a wire rack.
Notes
Let your creativity shine in the kitchen!
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