Flourless Oatmeal Cookies with Lemon Zest
11 servings
45 minutes
Flourless oatmeal cookies with lemon zest are a harmony of lightness and rich citrus aroma. European culinary traditions gifted the world this healthy dessert that combines simplicity in preparation and exquisite taste. Lemon zest adds freshness and a subtle tartness to the baked goods, highlighting the sweetness of raisins and vanilla sugar. The absence of flour gives the cookies a textured, slightly crumbly feel but with pleasant softness thanks to apple and butter. They are perfect for morning tea or coffee breaks and serve as a healthy snack. Each piece is filled with the warmth of homemade baking, where oats provide tenderness while the lemon accent transforms an ordinary treat into a refined gastronomic pleasure.
1
We pour boiling water over the lemon, carefully grate the yellow part of the zest (without the white part) and set it aside, cut the 'bald' lemon in half and squeeze out the juice — we have zest and lemon juice separately (if the lemons are small, we take 3 pieces).
- Lemon: 2 pieces
- Sugar: 200 g
2
In a large bowl (salad bowl or pot), crack 2-3 eggs and beat with a fork or whisk. Add 1-2 tablespoons of sugar, vanilla sugar, and baking soda activated with lemon juice, then beat again.
- Chicken egg: 1 piece
- Sugar: 200 g
- Vanilla sugar: 30 g
- Soda: 1 teaspoon
3
Add 500 g of oatmeal, mix (the mixture may crumble), let it sit for 5-10 minutes for the oats to "absorb" the liquid.
- Oat flakes: 500 g
4
We add raisins (and/or nuts, and/or other toppings) to the dough, wash the apple (the bigger, the better), peel it and remove the core, grate it finely, add the apple to the dough and mix thoroughly (better with hands).
- Raisin: 200 g
- Apple: 1 piece
5
Grate 100–150 g of butter on a fine grater and mix thoroughly again (knead like minced meat).
- Butter: 100 g
6
We add lemon zest to the dough and knead it, add all the remaining sugar, and mix everything thoroughly again.
- Lemon: 2 pieces
- Sugar: 200 g
7
Preheat the oven to 180–200 degrees, line the baking sheet with parchment (no need to grease the parchment).
8
We wet our hands in cold water, scoop oatmeal 'with a heap' using a tablespoon, squeeze it (the dough remains crumbly like flakes) and mold it like plasticine (gently squeeze/compress and shape), roll it into balls, then slightly flatten them and place them on a baking sheet.
9
Cover the baking tray with cookies with another sheet of parchment to prevent the top from getting too 'burnt' (especially if the filling contains dried fruits).
10
Bake for 15–25 minutes.