It must have been because of the alignment of the planets that took place last week, that 3 cakes came into my life in less than 24 hours. On Friday night our friends Marina and Guillem came to our house for dinner, who came well accompanied with dessert: two vegan carrot cakes with chocolate. And if that wasn’t enough, the next day my friend Thaïs had a nice surprise for me…
With the chocolate mode ON, on Sunday I set out to bake some delicious vegan oatmeal cookies that I had already tried weeks ago. Initially, I had wanted to add raisins to the cookie dough, in the style of these other cookies< /a> of almond butter that I had baked on another occasion. Everything indicated that the result would be good, but once inside the oven, the raisins began to swell and burn. Total disaster! When I took them out of the oven they looked like olives. Raisins didn’t work, but oatmeal cookies did. You see that sometimes all is not lost in the kitchen.
- 225 gr. of fine oat flakes
- 260 gr. of white wheat flour
- 180 gr. of brown sugar or panela
- 200 gr. of sunflower oil
- 80 ml. of water
- 4 gr. of royal yeast
- 1 cc of salt
- Put the oat flakes, flour, sugar, yeast and salt in a bowl . Add the oil and water. Mix well.
- Preheat the oven to 180º.
- While the oven heats up, let’s Taking portions of dough, make compact balls and place them on parchment paper in a baking tray.
- Press the balls to flatten them and give them the shape of cookies.
- Bake at 180º for about 20 minutes or until the cookies turn golden.
- When we remove the cookies from the oven, we will let them cool on a rack.
- To finish, we will decorate them with a little chocolate. We melt couverture chocolate in the microwave or in a bain-marie. Meanwhile, we prepare a small sleeve with parchment paper, which we will shape into a cone. Let’s pour the melted chocolate into our little paper bag and draw some lines of chocolate on the cookies.