The Amazing, Life-Saving Oat
As a pre-teen, I was once accused of only eating things that looked like horse treats. My diet has since expanded to include lots of other healthy and delicious things but fortunately I have always been, and will always be, an oat-lover. It’s a good thing too, because oats might just save my life.
You’ve probably heard that oats are a terrific source of soluble fiber. Some even say that eating a bowl of “a certain brand of oats” every day may significantly reduce your cholesterol. They’re right.
When I first came across this recipe, I didn’t believe it would work. No egg? No butter? No flour? That’s right: Vegan. How was this supposed to turn into a (good-tasting) cookie? Turns out it works like a charm. These treasures are versatile too, as you can substitute any nut you like and go with or without chocolate. Actually, I’m not sure why I didn’t add raisins. Whatever you add, or don’t add, they turn out crispy, nutty and not too sweet. Enjoy them at the end of a meal or with a cold glass of (soy) milk.
2-1/2 cups rolled oats (quick-cooking is fine)
1/4 cup soy milk
1/4 cup vegetable oil
1-1/2 tsp baking powder
1 Tbsp honey
3/4 cup sugar
Pinch salt
1-1/4 cups roughly chopped almonds OR substitute your favorite nut
3/4 cup rough chopped bittersweet chocolate (optional)
Preheat oven to 350 degrees. In a standing mixer fitted with a paddle attachment, mix oatmeal, soymilk, vegetable oil, baking powder, honey, sugar and salt together for a full two minutes. Alternatively, combine these ingredients in a large mixing bowl and beat vigorously with a wooden spoon for two minutes. Add nuts and chocolate and stir to combine. Drop cookies by heaping teaspoons onto a parchment-lined baking sheet and flatten with moist fingers. Bake about 15-20 minutes, or until golden brown. Let cool completely on the baking sheet. Makes about 3 dozen.
I just adore oatmeal cookies. I used to occassionally eat them for breakfast in college. This recipe sounds good. My sister-in-law will be visiting this weekend and she can’t have dairy. I was stumped about what to make for dessert. This fits the bill. THANKS!