Flourless cookies with seeds and dried fruits
5 servings
30 minutes
Flourless cookies with seeds and dried fruits are a wonderful combination of crunchy texture and rich flavor, inspired by healthy eating traditions. They blend the natural sweetness of dried fruits, the nutty notes of seeds, and the delicate crumbly nature of oats, creating a harmony of taste without using flour. Due to their nutritional value, such cookies are perfect for breakfast or a healthy snack. The history of this type of baking stems from the desire to create an alternative to classic flour, making dessert accessible even for those who exclude gluten from their diet. The combination of aromatic oil, sugar, and sesame adds a special depth of flavor, while baking at high temperatures turns each cookie into a little golden treasure full of beneficial ingredients.
1
Preheat the oven to 200 degrees. Line the baking tray with parchment paper or foil to make it easier to remove the cookies.
2
It is necessary to divide the oats: roast 100 grams in a pan for 3-5 minutes until slightly browned. The remaining 150 grams should be turned into flour using a coffee grinder or blender. Seeds can also be roasted, but this is not mandatory.
- Rolled oats: 250 g
- Rolled oats: 250 g
- Sunflower seed kernels: 100 g
- Pumpkin seeds (pepitas): 100 g
3
Melt the butter to a uniform mass and combine it with sugar, seeds, oatmeal, sesame, and oat flour.
- Butter: 200 g
- Sugar: 150 g
- Sunflower seed kernels: 100 g
- Pumpkin seeds (pepitas): 100 g
- Sesame seeds: 100 g
- Rolled oats: 250 g
4
Chop dried fruits in a blender. A mix of berries, prunes, apricots, or figs will work wonderfully. Add the dried fruits to the main mixture.
- Dried fruit: 150 g
5
Add eggs to the mixture and mix well.
- Chicken egg: 3 pieces
6
Using a spoon (I used a teaspoon), place the cookies on the baking sheet, but not too close together — they will spread slightly while baking. Bake in the middle of the oven for 10-15 minutes until they are a nice brown color.
