Light, airy, crunchy and slightly crumbly, only 3-ingredients and no butter...
|3-Ingredient Oatmeal Cookie, with chocolate|
The recipe was developed out of necessity. I haven’t been shopping for a while and there is no flour, no raisins, no butter and very little coconut and butter/margarine in my pantry. I really felt like having oat cookies and with limited ingredients I had to become creative.
What I did have in the pantry was eggs, sugar and oatmeal: a liquid + a sweetener + carbs = 3-ingredient oatmeal cookies. And it worked. If you have a better stocked pantry, you can add dried fruits and nuts, or even fresh bananas. Or even add chocolate chips. However it would no longer be a 3-ingredient oatmeal cookie. Its your choice - maintaining the integrity of the 3-ingredient cookie or having perhaps a nicer tasting cookie:)
The cookies turned out light, airy, crunchy and slightly crumbly, and not eggy unless you use really old eggs I suppose.
What I often do is freeze the dough, and I did the same today. In the evening I could not resist the thought of munching on some of these cookies so I baked some cookies from frozen dough, without defrosting. It worked fine, just as good as fresh dough. I sliced the frozen dough about half cm thick and baked frozen. Why wait and defrost when you can slice and bake:)
300ml rolled oats
1 small egg
1. Preheat oven to 175 degrees and toast oats until brown, about 15-20 minutes
2. Crush the oats coarsely
3. Mix egg and sugar thoroughly until it turns light
4. Fold in oats
5. Drop tablespoons on a well greased baking tray
6. Flatten with wet fork
7. Bake for 10-12 minutes until slightly golden and delicious