Tuesday, August 5, 2008

Crispy Oat Bites

These cookies began with a recipe from Chocolate and Zucchini with a few extra additions... These are great little cookies to snack on, they aren't too sweet and are full of flavor and crunch. They are quick and easy to make at the last minute and can be as simple as just the plain cookie or dressed up by sandwiching with melted chocolate. You could also change out any of the "add in's" for whatever you have around or feel inspired by.

Crispy Oat Bites (Makes about 40 quarter sized cookies)

1/4 cup (50 g) melted butter
1/4 cup (50 g) brown sugar (could also use unrefined sugar like rapadura)
2 tsp honey (or agave syrup)
1/2 tsp vanilla
1/2 cup (45 g) rolled oats (or any other rolled grain)
1/2 cup (60 g) whole wheat pastry flour
1/2 tsp baking powder
pinch of salt
2 tbs milk
1/4 cup (20 g) toasted sliced/chopped almonds
1/4 cup unsweetened coconut
1/4 cup finely chopped cocoa nibs

Preheat the oven to 350
Melt the butter in a sauce pan, and then mix in the sugars and vanilla. Mix the flour with the baking powder, salt and oats and mix into the butter mix. Add the milk, after everything is mixed, add the rest of the add ins and mix until everything is evenly distributed. Use a teaspoon to scoop out little balls of the dough and put onto a greased sheet pan (or lined with parchment) and flatten out into round disks. Bake until golden approximately 12 minutes and then transfer to a cooling rack to cool.

1 comment:

Anonymous said...

Yum! I love the sound of adding chocolate to a baked good with zucchini. These look delicious!