dessert » сookies (9)

Delicious oatmeal cookies with beans (three recipes for all tastes)

These cookies are good and taste, texture, and composition (complex carbs + vegetable protein). A great snack that everyone likes;)

So, three recipes is:

Cookies made from beans, apples and oatmeal, which contains no eggs, milk, flour. It is very tasty. Wrote about it earlier.

And recently I made two types of cookies based on chickpea Blondie, and was very pleased with the result. Both delicious, but the chocolate is straight chocolate)))

Don’t forget that recipes can and should be changed to your taste, every time receiving a new and interesting result;)

Ingredients for about 20 pieces:

• 240 g cooked chickpeas (1 standard Bank of chickpeas without the liquid, you can substitute white beans),

• 1 Cup of rolled oats,

• 10 without Iranian date syrup (or to taste), if you have a king dates, they will need 6-7 pieces,

• To 100 ml of any type of milk (if needed, if the blender will not cope with “test”),

• 3 tbsp. of any nut butter/Urbach to your taste (,

• 1 egg or 1 “flax egg” (1 tbsp flax seed to grind into flour + 3 tbsp water, stir, leave for a few minutes until thick).,

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• Pinch of salt

• Nuts/dried fruit/chocolate chips, optional, number at your discretion.

For the chocolate version:

• Zest of 1 orange instead of lemon (optional)

• Plus 3 tbsp. cocoa

• Plus 2-3 tbsp sweetener (maple syrup or Jerusalem artichoke are ideal),

If you want to Supplement the recipe with some spices to your taste – to health, if only they were combined with the remaining ingredients.

How to do:

1. Chickpeas. You can use canned chickpeas or boil in any convenient way (here described in detail, as I do).

2. Whisk in a blender all the ingredients except the chickpeas. If you have very dry dates, soak them for 10 minutes in boiling water.

3. Now add in the blender the chickpeas and cook until smooth, if necessary add milk. Direct to perfect smoothness to bring the “dough” is not required. Now spoon interfere oatmeal and, if desired, chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, I made the cookies without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Spread a spoonful of batter on a baking sheet with parchment and spread, you can decorate a cookie. Bake in a preheated 180C oven for 20 minutes. Baking time will depend on your equipment. The last minute watch the biscuits carefully.

5. Take out cookies and let it cool to room temperature and can be eaten.

If you leave them on air – they will be crumbly if you put it in your container, it will be like the gingerbread in consistency. I like crumbly.

And I really recommend eating them fresh. And whatever is not eaten immediately in the freezer and get as necessary. The longer you’ve been the cookies, the less fragrant and flavorful it becomes.

Crispy cookies made of beans, apples and oatmeal

I’ve cooked a whole pot of red beans and all know where it would attach. Clocked lobio, has been thought to make chili con carne, but I wanted something new. And then all of a sudden you get these cookies))

Ingredients (for 20 cookies):

• 250g cooked red beans (you can also use chickpeas, white beans I did not like),

• 250g apples (preferably sour)

• 100g oat flour (I ground rolled oats),

• 50 grams of walnuts + 20 nut halves for decoration (walnuts can be replaced by another nut that you like),

• Zest of 2 oranges (careful not to put the white part of the peel – it’s bitter),

• 3-4 tbsp of sweetener (I have Jerusalem artichoke syrup), you can also optionally put a handful of raisins or other dried fruit,

• 1 tsp ground vanilla

• 3 tsp cinnamon,

• A pinch of salt.

How to do:

1. The beans cook, as I described in the recipe lobio. Or use 1 can purchase, thoroughly washed.

2. Wash apples, peel and remove any excess. Nuts to wash.

3. Punch in a blender all the ingredients (except flour, dried fruits and nuts for decoration) until smooth, add flour and dried fruit, stir again the weight has a spoon. Can the dough to try and add some spice or sweetness to your taste.

4. 1 tablespoons – 1 cookies. Roll a ball of dough and spread it on a baking tray with baking paper. When all the balls are ready, press the top cookie. Bake at 160C for 25 minutes. Cooking time depends on the oven. See when biscuits are browned, you can get.

If you leave them on air – they will be crumbly if you put it in your container, it will be like the gingerbread in consistency. And I really recommend eating them fresh. And all I’d had in the freezer and get as necessary. The longer you’ve been the cookies, the less flavorful it becomes.

Apple-oatmeal cookies without flour, eggs and sugar

Favorite snack, which snack between santrallerinin.

Ingredients (for 16 pieces):

3 large apples (600g),

250g rolled oats,

2 tsp cinnamon,

0.5 tsp. powdered vanilla,

Sweetener optional (I don’t use it, because the sweetness of the apples is enough for me).

Optional can add 1 ripe(!) banana, if you love it in baked goods. It will give a light fragrance and sweetness of the liver. If you add a large banana, then throw in the dough are additionally a handful of oatmeal.

How to do:

1. Applesauce. You can buy ready, but I’m doing it: wash the apples, remove the stalk, seeds and veins, to peel the skin or not – at your discretion. From the summer apples I the skin is not removed, the purchase is always clean. RUB on a small grater or grind in a blender. Three apples is roughly 400g Apple puree.

2. Add to the sauce spices, mix, then add oatmeal. Portion of oatmeal can be ground. I usually do so. Whipped in a blender the apples, add the spices and 50g of oatmeal, whipped again, and to this mixture add the remaining 200 g of oat flakes.

Let the dough stand for 15 to 30 minutes, the mixture should be dense.

3. Spoon the mixture on baking paper and give the liver a desired shape, I have 1.5 tbsp with a slide – 1 cookie. Optionally, sprinkle top with cinnamon. Bake at 160C convection on the middle shelf for approximately 30 minutes or until it will turn brown. Cool completely and then eat.

Cookies the next day will not be as tasty, so I recommend something that is not eaten immediately, store in an airtight container in the freezer, and before eating, heat it in the toaster.

I always cook a lot of this cookie and part are frozento the house was a tasty and healthy snack.

This basic recipe can be changed by adding different fillings: flour, bran, spices, berries, dried fruits, nuts, seeds, syrups, nut paste, etc.

For example, with cranberries:

With cranberries and bitter chocolate With cocoa:

With raisins: With pine nuts: Mac:

With prunes and walnuts: Important 1. Like 1/3 of the nuts, chop into pieces; 2/3 nuts slenderite directly with apples.

Important 2. These cookies can strongly stick to the baking paper if it does not have special coating or you didn’t grease it with oil. In this case it is necessary to wait for complete cooling cookies on the baking sheet and iterative movements to twist it while pressing it lightly to the surface. So it will come off with no deformation;)

Important 3. I always do the cookie from the masses as many pieces to like and ate a lot, and in fact, almost nothing ate;)))

Banana coconut buckwheat cookies

Fragrant, crumbly cookies. My new love.

Ingredients for 12 pieces:

  • Pulp of 1 small coconut (can be replaced with 100g unsweetened non-fat coconut chips + 100ml coconut milk),
  • 1 banana,
  • 100-150g green buckwheat (pre-sort and rinse), or 100g of buckwheat flour,
  • 1 tsp. cinnamon,
  • 0.5 tsp. ground vanilla or 1 tsp vanilla extract,
  • 0.5 tsp dry ginger,
  • A pinch of salt,
  • Sweetener optional (I don’t use because banana is quite enough).

How to do:

1. Make a hole in the coconut, pour coconut water into a glass (and then drink it or in a smoothie), then split it, after wrapping it in a towel so that the Shell does not fly around. The pulp is carefully cleaned with a spoon and put in a blender. If a brown crust remains on the pulp – this is normal, the main thing is that the hard part of the Shell does not get into the dish.

2. in a blender, whisk coconut (or coconut chips + milk) with banana and spices. Gradually add buckwheat or flour to the blender. The dough should be such that it can be laid out with a spoon on a baking sheet, and nothing spreads.

Bananas and coconuts are different, so if the dough is too thin, then just add more coconut chips or your favorite flour to bring it to the desired state.

3. spoon the mixture on baking paper and give the liver the desired shape, I have 1 tbsp. L. with a slide = 1 cookie. If desired, you can sprinkle coconut chips on top. Bake at 160C on a medium shelf for approximately 25 min. or ruddy. It is tastier to cool down, store in a closed container, otherwise their taste will be very victorious.

Cookies the next day will not be so tasty, so I recommend that you do not eat immediately, store in an airtight container in the freezer, and before eating, warm it up in a toaster.

I usually cook a lot of these cookies and part of freeze to always have a tasty and healthy snack at home.

Here a simplified version of this cookie.

Simple biscuits made of banana and coconut

A brilliantly simple and incredibly tasty.

Only two ingredients: coconut and banana. Spices to taste.

Recipe (9 PCs.):

1 large banana mashed with a fork into a puree, add spices to your taste (I CH.l. cinnamon, a pinch of vanilla, ground cardamom, ground dry ginger) and 100 g unsweetened coconut, mix well and form balls or cookies like Raffaello.

Bake for 20 minutes at 160C to the point where the cookie is soft, but the outside crust, or 25 minutes to complete the crunch, someone like that.

Eat when completely cooled, store in a tightly zakroi capacity.

Cookies the next day will not be as tasty, so I recommend something that is not eaten immediately, store in an airtight container in the freezer, and before eating, heat it in the toaster.

I always cook a lot of this cookie and part are frozento the house was a tasty and healthy snack.

Here is a similar recipe with green buckwheat, I had even more love for crispness.

PS. This is not the typical sugar-fat-and-flour dessert, but nonetheless, there it is moderate, because the banana is very sweet, and coconut – very greasy.

Biscuits for cheesecake bases

The basis for cheesecakes I make only from my cookies, because so I know exactly what is in the composition. For this cookie you need only 4 ingredients, and not half of the periodic table (as in many store options).

Recipe (for 1 base):

200 gr. ZZ flour sift, the same amount of butter/ghee (can be less, but not less than 100 gr) soften and beat for 3 minutes with a mixer with a pinch of salt and 2-3st. L. Jerusalem artichoke syrup. You can add 1 pod of vanilla.

Combine the flour with butter and send it to the refrigerator for 10-20 minutes until the moment when the dough can be molded.

Preheat the oven to 150C, at this time form Cookies in any form (still then blender them) and put them on a baking sheet with baking paper. Lubricate the surface is not necessary. Bake for 20-25 minutes until cooked.

In no case should you eat them after cooking, otherwise there is a risk that cheesecake will have nothing left.

Actually, these cookies are a copy of Danish butter cookies . cookies from a tin can. This is my taste of childhood, and even now I find them insanely tasty.

Spicy oatmeal-pumpkin cookies

Another version oatmeal snack cookies now with pumpkin.

To do this: wash the pumpkin, cut, peel, bake until cooked without spices 30min at 160-180C, turn into mashed potatoes, add 2 times less (by weight) oatmeal (flakes/oatmeal or their mixture), a little salt and spices to your taste. Lots of spices!!! Here are perfect cinnamon star anise, cardamom, ginger, nutmeg. You can also add TS flour sweetener, nuts, grains to your taste. Leave the mixture for a while from 30min, then bake for 40min at 140C on convection mode, cool on a grate.

I got 20 pieces from 600g of pumpkin. I put 3st. L. ground cinnamon, 2 star anise flowers and seeds from 2 cardamoms (crushed in a coffee grinder), 2 tsp.ground ginger, 0.5 tsp. nutmeg and sea salt, but it was possible most of all. Or you can use a ready-made spice mixture for Gingerbread or ginger cookies. It will be very tasty!

Cool completely and store in an airtight container.

Cookies the next day will not be so tasty, so I recommend that you do not eat immediately, store in an airtight container in the freezer, and before eating, warm it up in a toaster.

I always cook a lot of these cookies and part of freeze to have a tasty and healthy snack at home.

This is a basic “boring” option, and the recipe is more interesting:

The ingredients are the same, only the dough needs to be brought to a homogeneous consistency in a blender. Bake flat smooth cookies, cool, and then make them double cookies with cheese filling in the middle (cottage cheese, lemon juice, vanilla, your favorite sweetener), let the finished cookies brew in the refrigerator (preferably overnight), and in the morning you have a super breakfast ready

Biscotti of just 2 ingredients: carrots and oatmeal

Another one of my casual poolside snack.

The recipe is similar to Apple-oatmeal cookies (for the 12pcs. you need about 200g of carrots and 200g of oatmeal):

Carrots wash, peel, cut into pieces, which will break your blender. Chop the carrots into a puree, add the oat flakes/oatmeal or mix in the same quantity, but using carrots. It should get a sticky, stiff dough. Roll it into a sausage, roll in oat flakes and let soak 20 min. Cut sausage washers with a width of about 1 cm bake at 140C convection about 40 min. let cool Well and crackers ready;)

Store in a sealed container.

Cookies the next day will not be as tasty, so I recommend that do not eat sruzu, store in an airtight container in the freezer, and before eating, heat it in the toaster.

I always cook a lot of this cookie and part are frozento the house was a tasty and healthy snack.

Important 1. Try the carrot before putting in the dough. Sometimes it is bitter, and so in recipes where it plays a major role (as here) it is better not to use it, the bitterness will be felt.

Important 2. According to your taste in cookies, you can add whole wheat flour, dried fruits, nuts, seeds, spices, sweeteners. This time I added cinnamon, cashews, flax seeds.

Cookies made from cashews and figs without eggs and flour

Recipe☕:

1. 100 gr. dried figs wash, pour clean water for 10 minutes, then beat in a blender with 1/2 H. L. cinnamon and a pinch of nutmeg.

2. while soaking figs, 200 gr. cashews + 2st. L. coconut oil (can be replaced with another vegetable) + 2st.L. syrup (Jerusalem artichoke or Maple+ a pinch of salt beat in a blender until smooth.

3. spread the dough between two sheets of baking paper and roll out an even rectangular cake. Remove the top sheet of paper, put the fig mixture on half of the nut dough retreating from the edge of about 1-2 cm, cover with the second half of the dough, helping yourself to a sheet of paper on which it lies. Carefully seal the edges.

4. Preheat the oven to 180C. Bake for about 10-15 minutes.