Maybe summers aren’t really meant for baking, but ‘summer’ at the moment equals a very empty town, rain showers and a lot more time in my schedule than usually. A baking session was due therefore – taking my mind off the rainy summer gap situation outside – and resulting in three (was it four?) dozen of these simple healthy summer oatmeal cookies. The good thing about it is that they adapt perfectly well to the seasons, and could be soon starring in an autumnal baking session with some apple and cinnamon or almonds and dates or hazelnuts and chocolate.
I adapted the recipe from Amyshealthybaking’s blueberry oatmeal breakfast cookies and played around with it a little before settling on the blueberry and lemon combo, adding some buckwheat groats for good measure, using a mix of oat and buckwheat flour (for some nuttiness) and using date syrup instead of maple syrup or honey. I have tried all three versions of sweeteners and find that date syrup just gives the cookies that little extra softness in texture and a little more colour, too, than the other two options. But use whatever you have at home.
As you might know from previous blog posts such as this one, this one and this one, oats in any form are my go-to breakfast. I surely accept them as cookies, too, which are perfect for breakfast on the go (and as I explain here I never ever (ever ever) skip breakfast, even when really short in time) or as a little snack.
Notes: It’s true, these cookies may fall into the brutti ma buoni category, which translates into ugly, but tasty, but don’t be fooled by their looks… Besides, nobody is perfect.
I must admit each time I bake these I end up with a different number of cookies as I keep on pinching bits of the batter while I scoop them onto the baking sheet. So don’t be surprised if you end up with an extra cookie or two than I indicate here. (Or take me as mauvaise exemple, and simply enjoy the batter and the cookies.)
If you have children at home, I imagine they could easily help preparing the cookies, which really can’t go wrong.
They keep in an airtight container for 3 days.
Blueberry Lemon Oatmeal Cookies
Adapted from Amyshealthybaking.com
Makes about 12 cookies
100g small (fine) oats (not instant oats like Quaker’s; big old-fashioned rolled oats work as well, but don’t hold the shape that well)
90g whole grain flour (I use half oat flour, half buckwheat flour)
1 ½ teaspoons baking powder
¼ teaspoon flaky sea salt
optional: 2 tablespoons raw buckwheat groats
30g unsalted butter (or coconut oil), melted and slightly cooled
1 large organic egg, at room temperature, lightly beaten
1 teaspoon vanilla essence
60 ml date syrup (alternatively pure maple syrup or honey)
60ml vegetable milk (I used oat milk, but almond or rice milk work equally well), at room temperature
zest of 1 organic lemon
80g fresh blueberries, washed and dried
In a small bowl, mix oats, flour, baking powder, salt and buckwheat groats (if using).
In a medium-sized bowl, mix the egg with butter (or coconut oil), vanilla, maple syrup, vegetable milk and lemon zest.
Add dry ingredients to the wet ingredients and stir just to combine. Fold in carefully the blueberries. Chill, covered, in the fridge for 30 minutes.
In the meantime, preheat the oven to 160°C. Line a baking tray with baking paper or cover with a silicone baking mat.
Take the batter out of the fridge, and place 12 scoops (about the size of a heaped tablespoon) onto the baking sheet. Flatten the top slightly with your fingers or the back of a spoon. Bake for about 12-14 minutes. The cookies will not brown a lot, so don’t be tempted to leave them in the oven for longer as they will quickly over-bake and loose their moist and soft texture.
Take out of the oven, cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.