Oat macaroons is one of the infamous "seven kinds" in Norway to make for this festive season, I decided to put a bit of a spin on it, and so these came to be!
I swapped the butter for coconut oil, which means the dough will be a little sweeter and contain plenty of healthy fats, and then instead of water and sugar, I swapped it for agave - but you can also use maple syrup. I thought that I'd use cranberries instead of raisins as well, as I simply love the colour of them, and they're at least as delicious as their not too distant berry cousin, so...there's that!
Crumbly Oat & Cranberry Cookies
(Makes 7-8 small ones)
1/2 cup oats
1/2 cup (spelt) flour
1/2 tsp baking powder
2 tbsp coconut oil
3 tbsp maple- or agave syrup
A good handful and a bit of dried cranberries
- Pre-heat the oven to 180°C.
- Mix all the ingredients together well and stir to combine, making sure that the coconut oil isn't lumpy (optionally melt it a little before mixing it in).
- Shape little walnut-sized balls with your hands and place on a baking tray with baking paper, and bake them in the middle of the oven for 12-15 minutes. Cool on a rack before serving.
So far this week, I have been up at 6am so that I had enough time to get ready for the opening at work. Chilling like a villain in the evening, reading a Norwegian crime book (makes a change from fantasy fiction!), I hope you have had a good week so far, been up to much? x
Recipe by yours truly inspired by these.