HEALTHY CHRISTMAS OATMEAL COOKIES

Tuesday, 18 July 2017






This is my own recipe for oatmeal cookies that uses very little organic brown sugar. It may not look as attractive as other Christmas cookies but at least I won’t feel guilty when I eat a few more. I hope you will like it too.

I also made bunny face cookies with a cute cookie cutter that I have.


INGREDIENTS:

2 large eggs
1 cup (227g) butter (room temperature)
½ cup (100g) brown sugar (you may add more sugar according to your taste)
1 tsp vanilla extract
2 cups (250g) multi-purpose flour
2 cups (200g) oatmeal flour
1 tsp baking soda
1 tsp baking powder or double baking powder
½ tsp sea salt

1 egg + 1 tsp water - for egg wash

METHOD:

1.  Move the oven rack to the middle position and preheat the oven to 180 C. Line 2 baking trays with baking papers and set aside.

2.  In a bowl of a stand mixer beat the butter and brown sugar together until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the eggs and vanilla extract, beat on medium-low until well mixed.

3.  In another bowl, shift in the flour, oatmeal, baking powder, baking soda, and salt.

4.  Gradually stir in the flour mixer to butter mixer until well-combined.

5.  Transfer the dough to a clean and slightly floured surface, roll into a rectangle about 0.7 cm thick. 

6.  Dip a Christmas Tree cutter to flour and cut out the shape from the dough.

7.  Place the cookies on the lined baking tray and brush with egg wash.

8.  Bake 15 to 20 minutes or until the cookies just start turning golden brown.

9.  Let cookies cool on a wire rack completely before storing in the air tight container. They will crisp up as they cool.

Note:

If you can’t get oatmeal flour, just buy rolled oats and process it to a powder with a food processor or blender.