How many of you have baked your first cookies during this confinement? I know that many people are encouraging prepare cookies, cakes ... preparations with which he did not dare before. Hence chemical yeast has become a difficult product to find this past week.
Do not worry about the chemical yeast, for this recipe of almond and oatmeal cookies you will not need it. They are not classic cookies; Wheat yeast is here replaced by ground oats and almonds. And they don't have sugar either; the sweetness is achieved by adding crushed dates to the dough.
Although they are very different from the classic cookies, I can assure you that they are very rich cookies. My advice is that make finite so that its surface is crisp. How you will see to do them have no mystery; You only need the ingredients, a mincer or hand mixer and your hands.
The recipe
- 100g. oatmeal
- 50g. almond flour
- 30g. extra virgin olive oil
- 40 g. pitted dates
- 40 g. dried figs
- ½ teaspoon of vanilla essence
- ½ teaspoon ground cinnamon
- We start by putting to soak the dates and dried figs in hot water for 10-15 minutes.
- We turn on the oven and we preheat it to 180ºC.
- We also take advantage, before getting to the dough, to line the baking tray with greaseproof paper.
- To prepare the dough, we crush all the ingredients: oatmeal, almond flour, olive oil, soaked and slightly drained dates and figs, vanilla essence and ground cinnamon.
- Once the dough is made, we place baking paper on a worktop to pour it on top. We gather it with our hands, squash it slightly and place another paper on top so that we can roll out the dough with the rolling pin up to 3 mm. thick without sticking to us.
- Once stretched, with a cutter (or a knife) cut the cookies and place them on the baking tray. When finished, we gather the pieces of excess dough and repeat the operation.
- We bake the almond cookies for 12 minutes or until lightly golden.
- Finally, the we place on a rack and let them cool down.