Oatmeal cookies without cinnamon
4 servings
60 minutes
Oatmeal cookies without cinnamon are the embodiment of home coziness and European baking traditions. Originating from a kitchen that values simplicity and natural ingredients, it captivates with its delicate flavor featuring nutty notes and light sweetness. Oats, gently toasted to the aroma of fresh grain, give the cookies a fine texture, while nuts add richness. Made without cinnamon, they are perfect for those who prefer clean and natural flavor combinations. These cookies complement morning coffee or evening tea beautifully, and their slightly crumbly structure makes them especially enjoyable with every bite.
1
Pour the oats into a dry pan and toast on low heat for 10-12 minutes, stirring, until a characteristic smell appears. The flakes should not change color. Let the flakes cool, transfer to a plastic bag, and roll with a rolling pin until flour is obtained.
- Rolled oats: 90 g
2
Grind the nuts in a blender until you get a fine crumb.
- Nuts: 3 tablespoons
3
Separate the yolk from the egg white. Put the egg white in the fridge. Mix the yolk with sugar and vanilla sugar.
- Chicken egg: 1 piece
- Sugar: 3 tablespoons
- Vanilla sugar: 1 teaspoon
4
Mash warm butter or margarine with a fork. Combine the butter with the yolk. Whip the egg white into a foam.
- Butter: 100 g
5
Add flakes, crushed nut mixture, and breadcrumbs to the mixture of oil and eggs, and mix well. Add the beaten egg white and mix well again.
- Rolled oats: 90 g
- Nuts: 3 tablespoons
- Breadcrumbs: 1 teaspoon
6
Form small cookies by hand from the prepared dough and place them on a baking sheet lined with parchment paper. You can put pieces of nuts in the center of each cookie or decorate with sliced dried apricots. Bake the cookies for 15–20 minutes at a temperature of 180–190 degrees.
- Dried apricots: to taste
