Hello friends, and happy Friday! It’s a cold but sunny day in Sweden and I’m soon about to pick Adam up at preschool. I think we’ll take a walk and watch the Halloween decorations in town and stop by some playground on the way home. I think it’s so important to enjoy the sunshine whenever you can, especially when you live in the Northern parts of the world where the days now become shorter and shorter.
This week it has been really grey and rainy so it’s indeed nice to see the sun again. I also love to do something special with Adam on Friday afternoons, just to get in the right weekend mode. And we always have our afternoon snack by his little table in his room. Just to make Fridays a little different and special.
Since it’s Friday and I made a new batch of my favorite cookies this morning, we might even enjoy a cookie or two later today. The recipe for these cookies was created out of thin air a couple of weeks ago. I woke up one morning and just couldn’t stop thinking about oat cookies. Don’t ask me why. So I improvised and created a recipe that actually worked from the beginning. Well, it didn’t only work, the result was brilliant (if I may say so). I tweaked a few things and baked them again and they turned out perfect. I’ve made them a couple of times after that and I think it’s quite safe to say that this could be the best cookies I’ve ever made. They are crunchy on the outside, soft on the inside, not to sweet, and filled with pieces of dark chocolate. And since it’s Friday and all, I want to share the recipe with you.
I hope you’ll love these cookies as much as I do. Oh, and by the way, these cookies are perfect if you want to make ice cream sandwiches. Just put some ice cream between two cookies and serve (see photos below for inspiration).
100 g plant based margarine
3/4 dl coconut sugar
3 dl rolled oat flour (just mix 3 dl rolled oats to a flour)
1 dl rolled oats
1 dl spelt flour
1 tsp baking powder
pinch of salt
50 g dark chocolate
2 tbsp cold water
- Preheat the oven 175°C.
- Beat margarine and sugar until fluffy.
- In a separate bowl, combine oat flour, rolled oats, spelt flour, baking powder and salt.
- Coarsely chop the chocolate and add it to the flour mix.
- Add the flour mix to the margarine and stir together. Use your hands if needed. Add the water and mix until it comes together, yet is a bit crumbly.
- Shape the dough into 10-15 balls. Flatten slightly and put on a baking tray covered with parchment paper.
- Bake in the middle of the oven for about 15 minutes or until slightly golden around the edges.
- Store in an airtight container (they are good for at least one week) or freeze.