Good morning guys! Today I bring you the weekend recipe a little in advance. As you know, tomorrow I’m going to Valencia for a few days to take advantage of the Easter holidays, but I didn’t want to leave you without a prescription . So taking advantage of the fact that yesterday I was preparing these oatmeal and lemon cookies with laminated almonds, today it’s time for a sweet recipe.
The cookies, as you can see in the title, do not contain yeast. This is because every time I upload a sweet, people allergic to yeast ask me for an alternative, but many of the recipes that you see here if they did not contain yeast would not have a good result at all. But these oatmeal cookies don’t need yeast, so you won’t see it among the ingredients. Thanks to the oatmeal and olive oil, they are super tender and soft on the inside, although they are crispy on the outside.
270 grams soft rolled oats
1 cup oatmeal (also known as ground flour)
1/4 cup of olive oil
1 cup of soy milk
1 large lemon (or two small ones)
40 grams of sliced almonds
1 ripe banana
3 or 4 tablespoons of syrup of Agave
1/2 tablespoon of orange blossom water
*We will need a baking tray and baking paper.
Step by step
- We will start by putting the 270 grams of soft oat flakes in the bowl.
- Next, we will mix them with the wet ingredients: 1/4 cup of Olive Oil, 1 cup of Soy Milk, the juice of the large Lemon , the 3 or 4 tablespoons of Agave Syrup (if you use another wet or dry sweetener, add it too) and the 1/2 tablespoon of Orange Blossom Water.
- Mix very well and add the lemon zest along with the chopped ripe banana.
- Using a fork, break up the banana and mix with the rest of the ingredients. It doesn’t have to be perfectly undone, in fact I like banana pieces to remain inside the cookie.
- When everything is perfectly mixed, add the sliced almonds. Once again, we mix.
- Lastly, we add the cup of oatmeal and, yes, we mix again.
- Now, meanwhile, we are going to preheat the oven to 180 degrees.
- We will continue shaping our cookies. Since I like them to be crispy on the outside but tender on the inside, I give them a rounded shape. To do this we simply have to take two soup spoons. Then, with one of them, we take a generous portion of dough and we go from one spoon to another, until it takes a homogeneous and rounded shape.
- When it has the desired shape, we put it gently on the baking tray with the baking paper. We repeat the process until we finish all the dough (about 20 oatmeal cookies).
- Before putting them in the oven, we are going to place a few sliced almonds on top of each cookie.
- Now yes, we put them in the oven for about 30-35 minutes or until they look golden on the outside but tender on the inside. To check if they are done inside, you can open the oven after 30 minutes and prick with a fork. Since they do not contain yeast, there is no risk that the biscuit will spoil due to heat loss from the oven.
- We remove them from the oven and we let them cool. When they are no longer hot… They can be eaten!