When it gets a bit cooler, I like to spend time in the kitchen baking cookies ;). Today’s recipe is a lighter version of oat cookies – wholemeal oat cookies with prunes. They’re made without butter, using just two (!) tablespoons of oil, with wholemeal flour (you can also use spelt) and a reduced amount of sugar. Part of the sugar is replaced with maple syrup (or honey), which helps the cookies spread slightly on the tray. These cookies aren’t crunchy – they’re soft and tender. Crumbled, they make a great addition to natural yoghurt. Alongside the oats, you’ll find plenty of prunes – they’re genuinely good for digestion. Highly recommended!
Makes about 20 cookies.
Ingredients for the wholemeal oat cookies with prunes:
- 1 large egg
- ⅓ cup light brown sugar
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons rapeseed oil
- a pinch of salt
- ½ cup wholemeal plain flour
- ½ teaspoon bicarbonate of soda
- 1 cup rolled oats
- 1 cup prunes, chopped
All ingredients should be at room temperature.
In a bowl, whisk together the egg, sugar, salt, maple syrup, vanilla extract and oil until well combined. Add the flour, bicarbonate of soda, oats and chopped prunes. Mix with a spoon until combined (you can leave the mixture to rest briefly so the oats soften).
Shape the dough into walnut-sized balls (the dough is quite sticky, so it’s best to use slightly damp hands). Alternatively, spoon portions onto the tray. Place on a baking tray lined with baking parchment and gently flatten with your hand.
Bake at 180°C for about 10–12 minutes, until lightly golden. Remove from the oven and allow to cool on a wire rack.
Enjoy!
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