Oatmeal cookies without eggs
6 servings
20 minutes
Eggless oatmeal cookies are a simple yet sophisticated dessert that combines the tenderness of oats, rich cocoa flavor, and a light nutty note. These cookies are especially popular among health enthusiasts as they contain no eggs but remain soft and aromatic thanks to butter and sour cream. The history of oatmeal cookies traces back to European home baking traditions when homemakers sought ways to make treats nutritious and accessible. During preparation, the oats are toasted, giving the cookies a unique flavor, while the addition of cashews and seeds makes them even more interesting. These cookies pair perfectly with morning coffee or tea, offering cozy moments of enjoyment with every bite.
1
Toast the oatmeal in a pan over high heat without burning it.
- Rolled oats: 1 glass
2
Rub sugar with butter and add the prepared warm flakes, while the butter will melt quickly. Then mix in the sour cream.
- Sugar: 1 glass
- Butter: 100 g
- Rolled oats: 1 glass
- Sour cream: 4 tablespoons
3
Add cocoa, nuts (previously crushed in a mortar), seeds and mix. Pour in the flour, add the baking powder and knead the dough.
- Cocoa powder: 1 tablespoon
- Cashews: 50 g
- Sunflower seeds: to taste
- Wheat flour: 0.5 glass
- Baking powder (raising agent): pinch
4
Roll the balls and place them on a baking sheet lined with parchment paper, pressing and shaping them flat.
5
Bake in a preheated oven at 180 degrees for 15-20 minutes.
