Large, Thin, Very Gingerly Oat Cookies

I know I'm posting too much sweet food lately, but if not at this festive time, when to publish recipes for cookies? It is difficult however to find meaning in posting a recipe for oatmeal cookies, since it is so easy to find any kind of oat cookie recipes. As a fan of oatmeal, I make them sweet and salty, with chocolate chips, raisins, dried fruit, or just plain. Playing with various ingredients I came across this combination this summer and made them many time since then. The reason is mainly the healthy ingredients and nutritional value that makes them very convenient breakfast on the go. They do not contain flour, but only oatmeal. Another reason is that they are very large and thin and are therefore slightly different from other cookies I make and for that reason my children are very fond of them. If you have not yet prepared such thin cookies I believe you will find interesting this simple technique of making them. Although these are everyday biscuits, you can add them as a little healthier addition to your holiday cookies collection.

Recipe:


3 cups rolled oats (720 ml)
½ cup (113 g) butter, at room temperature
1/3 cup brown sugar (80 ml)
1/3 cup honey (80 ml) (you can substitute it with rice or barley malt)
2 teaspoons cinnamon
2 tablespoons grated ginger (you can substitute it with smaller amount of dried ginger powder)
¼ cup coconut flour (60 ml) (instead of coconut you can use ground almonds or walnuts)
½ teaspoon baking soda
Pinch of salt


Combine all ingredients in processor until the dough starts to form into a ball. Place the dough on a piece of foil, wrap and refrigerate for about an hour, or overnight.


Preheat oven to 350 F. Prepare two baking and coat them with parchment paper or with oil.


Divide dough in half, then each half into 8 balls. Flatten each ball between your palms. Arrange cookies on the baking sheets, leaving lots of space between them.


Cut a piece of foil the size of the sheet and cover the cookies with foil and press with your palms until cookies become very thin. Carefully peel the foil and press half teaspoon of oats into each cookie for decoration. Bake cookies 10 minutes, rotating them after 5 minutes to be evenly baked.


For 16 large cookies

- Cookies can be prepared without the food processor but in this case, you should use oatmeal rather than rolled oats

-other ideas to decorate cookies include ginger sugar, lemon sugar, sesame seeds, chopped cranberries or other dry fruits and nuts.

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